The flavor thesaurus a compendium of pairings, recipes, and ideas for the creative cook by Niki Segnit. 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. The flavor thesaurus by Niki Segnit, 2010, Bloomsbury edition, It looks like youre offline. 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.

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. 'A bible for anyone who cooks by grabbing ingredients from the fridge' – IndependentĮver wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? 'Every time I return to it, which is often, it makes me tingle with happy greed' – Bee Wilson Such has been the case with The Flavour Thesaurus' – Nigel Slater Agent: Zoë Waldie at Rogers, Coleridge & White.'The books I value most are those I return to again and again. With its flavor pairings conveniently cross-referenced, this guide is as practical as it is mouthwatering. Chocolate-infused halva becomes “not unlike a Milky Way that has melted in your beach bag then resolidified in the fridge.” Recipes primarily take the form of suggestions or formulas, often presented as reminiscences by the author, whose easygoing prose draws on culinary science, sensory appeal, and the spirit of experimentation. “Caramel Roasted” pairings include miso and yogurt, imparting a deep salty flavor tempered by fattiness, and rye and avocado, which “soothes” rye’s “hotter, rougher side.” Mushrooms, prunes, or white beans gain extra dimension in combo with the allium family (garlic, leeks, and chives), while “leguminous” lentils benefit from the “acidic shock” brought by Japanese pickled ginger.

Focused on plant-forward ingredients, this handy reference offers tasty vegetable match-ups for creative cookery, organized within 19 “flavour families.” The “Floral Fruity” category, for example, recommends pairing “lusty” tomato with honey for a sweet ripening effect. Times food columnist Segnit explores the power of unexpected flavor combinations in this tantalizing and inspiring follow-up to The Flavor Thesaurus.

The Flavor Thesaurus by Niki Segnit