The Flavour Thesaurus Pairings, recipes and ideas for the creative cook
The Flavour Thesaurus is a compendium of flavour pairings which offers endless diversion and inspiration. In this lively, easy to follow and exceptionally enjoyable book, Niki Segnit takes 99 popular ingredients and explores the ways they might be combined in the kitchen. She has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and eaten in many restaurants - all in her quest for flavour pairings. The book follows the form of Roget's Thesaurus. The back section lists the ingredients alphabetically, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such as Bramble + Hedge, Green + Grassy, and Earthy. There are 980 entries in all.
It examines classic pairings such as pork + apple, lamb + apricot, and cucumber + dill; contemporary favourites like chocolate & chilli, lobster + vanilla, and goat's cheese + beetroot; and interesting but unlikely-sounding couples including black pudding + chocolate, lemon + beef, blueberry + mushroom, and watermelon + oyster.
Ultra Culture says “the bible of flavour pairings, we scour this book when looking for inspiration for new sauces.”
Coriander Leaf + Tomato: Dancing partners in a salsa. So popular that sales of prepared salsa have overtaken ketchup in North America - and that's not counting the huge amounts made from scratch. Basil needs to watch its back ... Somewhere in the warehouse district in Minneapolis, a short gust of freezing wind from the Mississippi, stands the Monte Carlo, a supper club dating from 1906, when the lumber trade was at its height. The place isn't retro: you're just late. It has a tin ceiling and a copper bar and serves the kind of martinis to make you see the Prohibitionists' point. Once your eyes have uncrossed, you'll find yourself with the appetite of a timber baron, easily satisfied with one of the Monte Carlo's trademark flatbread pizzas, topped with tomato, havarti cheese and coriander pesto. Every time I ate one I thought, they should make more pizzas with coriander.
The Flavour Thesaurus is a compendium of flavour pairings which offers endless diversion and inspiration. In this lively, easy to follow and exceptionally enjoyable book, Niki Segnit takes 99 popular ingredients and explores the ways they might be combined in the kitchen. She has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and eaten in many restaurants - all in her quest for flavour pairings. The book follows the form of Roget's Thesaurus. The back section lists the ingredients alphabetically, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such as Bramble + Hedge, Green + Grassy, and Earthy. There are 980 entries in all.
It examines classic pairings such as pork + apple, lamb + apricot, and cucumber + dill; contemporary favourites like chocolate & chilli, lobster + vanilla, and goat's cheese + beetroot; and interesting but unlikely-sounding couples including black pudding + chocolate, lemon + beef, blueberry + mushroom, and watermelon + oyster.
Ultra Culture says “the bible of flavour pairings, we scour this book when looking for inspiration for new sauces.”
Coriander Leaf + Tomato: Dancing partners in a salsa. So popular that sales of prepared salsa have overtaken ketchup in North America - and that's not counting the huge amounts made from scratch. Basil needs to watch its back ... Somewhere in the warehouse district in Minneapolis, a short gust of freezing wind from the Mississippi, stands the Monte Carlo, a supper club dating from 1906, when the lumber trade was at its height. The place isn't retro: you're just late. It has a tin ceiling and a copper bar and serves the kind of martinis to make you see the Prohibitionists' point. Once your eyes have uncrossed, you'll find yourself with the appetite of a timber baron, easily satisfied with one of the Monte Carlo's trademark flatbread pizzas, topped with tomato, havarti cheese and coriander pesto. Every time I ate one I thought, they should make more pizzas with coriander.
The Flavour Thesaurus is a compendium of flavour pairings which offers endless diversion and inspiration. In this lively, easy to follow and exceptionally enjoyable book, Niki Segnit takes 99 popular ingredients and explores the ways they might be combined in the kitchen. She has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and eaten in many restaurants - all in her quest for flavour pairings. The book follows the form of Roget's Thesaurus. The back section lists the ingredients alphabetically, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such as Bramble + Hedge, Green + Grassy, and Earthy. There are 980 entries in all.
It examines classic pairings such as pork + apple, lamb + apricot, and cucumber + dill; contemporary favourites like chocolate & chilli, lobster + vanilla, and goat's cheese + beetroot; and interesting but unlikely-sounding couples including black pudding + chocolate, lemon + beef, blueberry + mushroom, and watermelon + oyster.
Ultra Culture says “the bible of flavour pairings, we scour this book when looking for inspiration for new sauces.”
Coriander Leaf + Tomato: Dancing partners in a salsa. So popular that sales of prepared salsa have overtaken ketchup in North America - and that's not counting the huge amounts made from scratch. Basil needs to watch its back ... Somewhere in the warehouse district in Minneapolis, a short gust of freezing wind from the Mississippi, stands the Monte Carlo, a supper club dating from 1906, when the lumber trade was at its height. The place isn't retro: you're just late. It has a tin ceiling and a copper bar and serves the kind of martinis to make you see the Prohibitionists' point. Once your eyes have uncrossed, you'll find yourself with the appetite of a timber baron, easily satisfied with one of the Monte Carlo's trademark flatbread pizzas, topped with tomato, havarti cheese and coriander pesto. Every time I ate one I thought, they should make more pizzas with coriander.
