The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook [NOOK Book]

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Overview

E. F. Benson, best known for his irresistible Mapp and Lucia novels set in the fictional town of Tilling, England, was a prolific and beloved novelist. Though the Mapp and Lucia books remain popular to this day, this kindred book will be back in print for the first time since its initial publication.

The son of E. W. Benson, archbishop of Canterbury from 1883 to 1896, the young E. F. Benson was educated at Marlborough School and at King's College, Cambridge. After graduation he worked in Athens for the British School of Archaeology from 1892 to 1895, and later in Egypt for the Society for the Promotion of Hellenic Studies. In 1893 he published Dodo, a ...

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More About This Book

Overview

E. F. Benson, best known for his irresistible Mapp and Lucia novels set in the fictional town of Tilling, England, was a prolific and beloved novelist. Though the Mapp and Lucia books remain popular to this day, this kindred book will be back in print for the first time since its initial publication.

The son of E. W. Benson, archbishop of Canterbury from 1883 to 1896, the young E. F. Benson was educated at Marlborough School and at King's College, Cambridge. After graduation he worked in Athens for the British School of Archaeology from 1892 to 1895, and later in Egypt for the Society for the Promotion of Hellenic Studies. In 1893 he published Dodo, a novel that attracted wide attention. It was followed by a number of other successful novels, including his hugely popular Mapp and Lucia series. In 1938 he was made an honorary fellow of Magdalene College, Cambridge. He died in February 1940.

Praise for Mrs. Ames:

"An extraordinary study in comedy and quite the best thing artistically that Mr. Benson has done."-New York Times

Editorial Reviews

Library Journal
Like Karen Page and Andrew Dornenburg's The Flavor Bible, this volume aims to encourage cooks to be creative in the kitchen. While Page and Dornenburg used a panel of experts, Segnit, who's worked with companies such as Coca-Cola and Cadbury to develop products and flavors, relied on personal experience. Her intuitive approach produces a cozy collection of description, anecdotes, and recipes within the flavor combination entries. In an introduction, she describes what inspired the book (a cooking rut); the methodology used to group flavors into families such as citrusy, meaty, and earthy; and the subjective nature of classifying flavors. The main text is made up of descriptions of combinations and the elements of each (e.g., nutty, sweet) as well as how the two flavors interact with each other (enhance, blunt, complement, etc.). Segnit's intimate style makes the book enjoyable as well as useful. VERDICT This handy little guide will be a wonderful addition for cooks trying to expand their repertoire.—Ginny Wolter, Toledo-Lucas Cty. P.L.

Product Details

  • ISBN-13: 9781608193134
  • Publisher: Bloomsbury USA
  • Publication date: 12/1/2010
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 649,620
  • File size: 672 KB

Meet the Author

Niki Segnit had not so much as peeled a potato until her early twenties when, almost by accident, she discovered that she loved cooking. Much as she enjoys haute cuisine, she's not likely to attempt to reproduce it at home, preferring to experiment with recipes from domestic kitchens abroad. Her background is in marketing, specializing in food and drink, and she has worked with many famous brands of candy, snacks, baby foods, condiments, dairy products, hard liquors and soft drinks. She lives in central London with her husband.

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