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Author | Niki Segnit |
---|---|
Language | English |
Genre | Cookery |
Published | 2010 ( Bloomsbury) |
Publication place | England |
Media type | Print ( Hardback) |
Pages | 401 |
ISBN | 9780747599777 |
OCLC | 501396996 |
The Flavour Thesaurus: Pairings, recipes and ideas for the creative cook is a 2010 cookery book by Niki Segnit. It discusses 99 flavours divided into 16 categories and combined into 4851 pairings.
The Guardian called The Flavour Thesaurus a "superb book", writing "As you cannot write with scientific objectivity about taste without risking dullness .., the best approach is anecdotal, and this is where Segnit's book is elevated beyond mere usefulness to delight – she doesn't always give recipes with her entries, but when she does they are both simple and inspirational." [1] The Independent listed it amongst the best books for Christmas 2010, called it "Original and prodigious in range", and wrote " its recondite market (cooks drawn to outré combinations) has been broadened with lively writing, but the section on oysters is more fallible than might be expected from a reference work." [2]
The Flavour Thesaurus has also been reviewed by The Sunday Times, [3] Foodtripper, [4] Good, [5] Library Journal, [6] Booklist, [7] Michigan Quarterly Review, [8] and The Globe and Mail. [9]
In addition to the UK and US editions, The Flavour Thesaurus has been translated into fourteen languages, including French, Russian and Japanese.
'The Flavour Thesaurus' fills a very wide gap in the market- a book for those who not only love to eat, but, perhaps more importantly, to think.
Certainly, there's room for more exploration of the molecular science of flavors, but this book represents a provocative, visual way to rethink the recipe.
Her intuitive approach produces a cozy collection of description, anecdotes, and recipes within the flavor combination entries. .. This handy little guide will be a wonderful addition for cooks trying to expand their repertoire.
Any aspiring culinary student will find this an invaluable reference work, and home cooks may find equal inspiration in Segnit's creative ruminations.
We talk often of world-building in fiction, but what of the world Segnit constructs? It's fanciful, lush and ritzy, out of reach and rich in detail, a place where, when my own room and my own bed fail me, I can finally forget to fall—and so then fall—asleep.
Light on step-by-step instructions and filled with food history and tidbits of science
![]() | |
Author | Niki Segnit |
---|---|
Language | English |
Genre | Cookery |
Published | 2010 ( Bloomsbury) |
Publication place | England |
Media type | Print ( Hardback) |
Pages | 401 |
ISBN | 9780747599777 |
OCLC | 501396996 |
The Flavour Thesaurus: Pairings, recipes and ideas for the creative cook is a 2010 cookery book by Niki Segnit. It discusses 99 flavours divided into 16 categories and combined into 4851 pairings.
The Guardian called The Flavour Thesaurus a "superb book", writing "As you cannot write with scientific objectivity about taste without risking dullness .., the best approach is anecdotal, and this is where Segnit's book is elevated beyond mere usefulness to delight – she doesn't always give recipes with her entries, but when she does they are both simple and inspirational." [1] The Independent listed it amongst the best books for Christmas 2010, called it "Original and prodigious in range", and wrote " its recondite market (cooks drawn to outré combinations) has been broadened with lively writing, but the section on oysters is more fallible than might be expected from a reference work." [2]
The Flavour Thesaurus has also been reviewed by The Sunday Times, [3] Foodtripper, [4] Good, [5] Library Journal, [6] Booklist, [7] Michigan Quarterly Review, [8] and The Globe and Mail. [9]
In addition to the UK and US editions, The Flavour Thesaurus has been translated into fourteen languages, including French, Russian and Japanese.
'The Flavour Thesaurus' fills a very wide gap in the market- a book for those who not only love to eat, but, perhaps more importantly, to think.
Certainly, there's room for more exploration of the molecular science of flavors, but this book represents a provocative, visual way to rethink the recipe.
Her intuitive approach produces a cozy collection of description, anecdotes, and recipes within the flavor combination entries. .. This handy little guide will be a wonderful addition for cooks trying to expand their repertoire.
Any aspiring culinary student will find this an invaluable reference work, and home cooks may find equal inspiration in Segnit's creative ruminations.
We talk often of world-building in fiction, but what of the world Segnit constructs? It's fanciful, lush and ritzy, out of reach and rich in detail, a place where, when my own room and my own bed fail me, I can finally forget to fall—and so then fall—asleep.
Light on step-by-step instructions and filled with food history and tidbits of science