The Flavour Thesaurus
Jun 2010 · Bloomsbury Publishing
4.9star
Maoni 15report
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reportUkadiriaji na maoni hayajahakikishwa Pata Maelezo Zaidi
Kuhusu kitabu pepe hiki
'The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' – Nigel Slater
'Every time I return to it, which is often, it makes me tingle with happy greed' – Bee Wilson
'A bible for anyone who cooks by grabbing ingredients from the fridge' – Independent
Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot?
The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre.
You will find traditional pairings: pork & apple, lamb & apricot, cucumber & dill; contemporary favourites like chocolate & chilli and goat's cheese & beetroot, and interesting but unlikely-sounding pairings like black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text.
The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading.
Observer Book of the Year
Best Food Book – André Simon Food & Drinks Awards
Best First Book – Guild of Food Writers Awards
'Every time I return to it, which is often, it makes me tingle with happy greed' – Bee Wilson
'A bible for anyone who cooks by grabbing ingredients from the fridge' – Independent
Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot?
The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre.
You will find traditional pairings: pork & apple, lamb & apricot, cucumber & dill; contemporary favourites like chocolate & chilli and goat's cheese & beetroot, and interesting but unlikely-sounding pairings like black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text.
The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading.
Observer Book of the Year
Best Food Book – André Simon Food & Drinks Awards
Best First Book – Guild of Food Writers Awards
Ukadiriaji na maoni
4.9
Maoni 15
Kuhusu mwandishi
Niki Segnit was inspired to write The Flavour Thesaurus when she noticed how dependent she was on recipes. Her background is in marketing, specialising in food and drink, and she has worked with many famous brands of confectionery, snacks, baby foods, condiments, dairy products, hard liquors and soft drinks. She is a writes a column for The Times and lives in central London with her husband.
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