The Flavour Thesaurus Hardcover – Jun 21 2010
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'A deceptively simple little masterpiece' Sunday Times 'An exquisite guide to combining flavours' Observer 'An original and inspiring resource' Heston Blumenthal 'It has intrigued, inspired, amused and occasionally infuriated me all year, and will for years to come' Nigel Slater, Observer Books of the Year
About the Author
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 writes a column for The Times and lives in central London with her husband.
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Top Customer Reviews
I was not expecting another recipe book - I have several of those collecting dust on a shelf in my kitchen. At this point, It makes sense that as a cook, one can create whatever they can imagine if they know how to get there. This book helps with the flavor aspect of creation.
This book fills the void of knowledge when a creative cook is perfecting a recipe or missing an ingredient.
I find this book more valuable than a recipe book, since I am constantly trying to improve nearly every recipe I come across.
I will start with an example, because I can see from the number of people who have found the non-5-star reviews helpful that there are either a lot of fans of this book (itself worth bearing in mind - mine is only one opinion) or a lot of friends of Segnit. This first example, a full entry (i.e. not a snippet of one), is one that I picked out at random:
'Pea & Oily Fish: According to New England tradition, gardeners make sure to plant their peas by Patriot's Day (19 April), in the hope that they'll be ready for the traditional Independence Day feast of poached salmon, fresh green peas and new potatoes. Strawberry shortcake is served for dessert.'
Now, this is vaguely interesting. It tells me about a culinary tradition in a part of the world I have never visited. What it doesn't tell me is why that combination might be good, how good it is, what kinds of oily fish might go better with peas, what it is about the flavour of peas that might complement, offset, balance, overpower, augment or improve the flavour of the fish, etc. The book is full of this kind of entry.
However, for the sake of balance I would also like to mention that the book does occasionally present some very interesting information on certain ingredients and flavours: their history, what separates them from similar ingredients, etc.Read more ›
Most recent customer reviews
Poorly bound. Fell apart on first perusal. Ideas not very creative. Save your money.Published 8 months ago by Marilyn Riopel
I believed that I was getting a great book about seasonings and recipes .I have found maybe three recipes in it and the flavour portion is not very well written . Read morePublished on Feb. 24 2011 by D. M. Vere
I ordered from Amazon, through Amazing Books, because of the good reviews. However, the book didn't arrive in time to give it to my godparents for Christmas, despite a purchase... Read morePublished on Dec 31 2010 by Jessica
I bought this book as a present for my husband, the chef in our household, but began reading it out of curiosity on the commute home, and I haven't been able to part with it since. Read morePublished on Sept. 9 2010 by Third Time Lucky