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

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

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by Niki Segnit
 

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In this lively and exceptionally enjoyable book, career flavor scientist Niki Segnit uncovers the essential flavors of food, and organizes them into 160 basic ingredients. In this concise way, she articulates every flavor imaginable, whether it's a "grassy" food like dill, cucumber, or peas, or a "floral fruity" one like figs, roses, or blueberries. And then she

Overview

In this lively and exceptionally enjoyable book, career flavor scientist Niki Segnit uncovers the essential flavors of food, and organizes them into 160 basic ingredients. In this concise way, she articulates every flavor imaginable, whether it's a "grassy" food like dill, cucumber, or peas, or a "floral fruity" one like figs, roses, or blueberries. And then she considers every conceivable combination of these ingredients.
Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential flavor pairings. The result is a reminder that there are almost infinite possibilities in an everyday kitchen, whether it means spinning celery and dill into a savory broth, orange and carrots into a crisp salad, or cabbage and sage into an elegant cream sauce. This book is also full of quirky observations, practical information (hundreds of recipes are embedded in the narrative) and more than a few good jokes.
Beautifully packaged, The Flavor Thesaurus is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking-it's the sort of book that might keep you up at night reading.

Editorial Reviews

From the Publisher

“To savor The Flavor Thesaurus fully it helps to think of its author, Niki Segnit, as a culinary marriage broker. An imaginative but practical matchmaker, she has a gift for pairing sometimes lackluster ingredients in a way that brings out the best in them and makes them more appealing as a couple than they ever were as loners… She shares an eloquent vocabulary with us in this delicious book.” —Wall Street Journal

“The cure for dinner ennui…a cheekily erudite, endlessly fascinating master list of flavor pairings both familiar and surprising…the entries get you dreaming of both exotic feasts and after-work comfort foods.” —Whole Living

“Erudite and inspiring, practical and fun, it will make you salivate, laugh, take issue and feel vindicated. Your synapses will fire in a whole new way as you trail your hand through your garden herbs … A deceptively simple little masterpiece.” —Sunday Times (UK)

“An exquisite guide to combining flavors.” —Observer (UK)

“An original and inspiring resource.” —Heston Blumenthal

“Intriguing, surprising and remarkably useful.” —Hugh Fearnley-Whittingstall

The Flavor Thesaurus: A Compendium of Pairings, Recipes, And Ideas for the Creative Cook by Niki Segnit, will rival The Flavor Bible for pairing info.” —Michael Ruhlman

“For new cooks and old hands in the kitchen, this book is a must-have and a must-read. Not only are the flavor combinations and recipes offered useful, but Niki Segnit's descriptions of each and every one are delightful to read. It's a combination between a bedtime read and a kitchen companion. ” —GOOP

“For new cooks and old hands in the kitchen, this book is a must-have and a must-read. Not only are the flavor combinations and recipes offered useful, but Niki Segnit’s descriptions of each and every one are delightful to read. It’s a combination between a bedtime read and a kitchen companion.” —GOOP

“Any aspiring culinary student will find this an invaluable reference work, and many home cooks may find equal inspiration in Segnit's creative ruminations.” —Booklist

“Fascinating…a smart new reference for what goes with what, along with pithy explanations for why.” —Denver Post

“[Segnit's] intuitive approach produces a cozy collection of description, anecdotes, and recipes within the flavor combination entries…Segnit's intimate style makes the book enjoyable as well as useful. This handy little guide will be a wonderful addition for cooks trying to expand their repertoire.” —Library Journal

“One of the most fascinating food books I've come across in a long time.” —Cincinnati Enquirer

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:
12/01/2010
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
400
Sales rank:
672,797
File size:
986 KB

Meet the Author

Niki Segnit has spent twenty years working with global companies such as Unilever, KP, Lindt, Diageo, Coca-Cola and Cadbury developing new brands, new products and new flavours. She has travelled all over the world in pursuit of interesting things to eat, and at home has been known to cook nothing but the cuisine of a single country for a month. She is married to an omnivore and lives in London's West End.
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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The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook 4 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
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swirmag More than 1 year ago
Interesting, tasty and brilliant culinary ideas :)