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The Flavour Thesaurus

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In one sense Segnit is telling us nothing new, since flavour combinations are something we all know about: why else would we chose to eat cheese and onion crisps, or mustard with ham? I could not study the 'color wheel' as I could not process/ understand it, and I am not motivated to read all the fine print stories interspersed with the lists of pairings. Segnit's] prose hums with poetic cadence in descriptions such as caramel roasted, flower and meadow, creamy fruity, zesty woody, nutty milky, and animalic, making it a whimsical read for those who simply want to be delighted by a discussion of food … Clever, unusual, and overwhelmingly intriguing, part two of The Flavor Thesaurus adds pizzazz to cookbook collections with its offbeat, choose-your-own-adventure look at the possibility of flavor pairings today.

With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen. Beautifully packaged, The Flavour 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. Any aspiring culinary student will find this an invaluable reference work, and home cooks may find equal inspiration in Segnit's creative ruminations. Niki Segnit had not so much as peeled a potato until her early twenties, when, almost by accident, she discovered that she loved cooking. Former marketing executive Niki Segnit has taken 99 flavours (from potato and cucumber to black pudding and washed-rind cheese) and grouped them into hundreds of pairings, each accompanied by an elegant, and often highly witty, mini-essay.When the attempt at writing such a thing as a flavor thesaurus failed, a reworking of the concept might have saved it.

In a spare moment I pick it up and look through it or wonder if this flavor and that will go together and I check this book. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.An eclectic combination of dictionary, recipe book, travelogue and memoir … Erudite and inspiring, practical and fun, it will make you salivate, laugh, take issue and feel vindicated … Segnit does for flavour what Lucca Turin achieved for scent in Perfumes: The A-Z Guide. Now, she again draws from her “phenomenal body of work” (Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients. If you are still wondering how to get free PDF EPUB of book The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit. While the food list is not as detailed, there is a description of why the pairing works and the different recipes and cultures that use it.

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