Niki Segnit

The Flavour Thesaurus (eBook, ePUB)

Pairings, Recipes and Ideas for the Creative Cook

• Format: ePub

Produktbeschreibung

Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. The book follows the form of Roget's Thesaurus. The back section lists, alphabetically, 99 popular ingredients, 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 a Bramble & Hedge, Green & Grassy, and Earthy. There are 980 entries in all, with 200 recipes and suggestions embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. 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.

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Produktdetails

• Verlag: Bloomsbury UK eBooks
• Erscheinungstermin: 21. Juni 2010
• Englisch
• ISBN-13: 9781408811153
• Artikelnr.: 38286050

Autorenporträt

Niki Segnit's first book, The Flavour Thesaurus, won the André Simon Award for best food book and the Guild of Food Writers Award for best debut. It has been translated into fifteen languages. Her second book, Lateral Cooking, has been called 'a staggering achievement' by Nigella Lawson, the 'book of the decade' by Elizabeth Luard and 'astonishing and addictive' by Brian Eno. It has been translated into nine languages. She lives in London with her husband and two children.

Rezensionen

Delightful and informative ... I love Niki's style of writing - packed with knowledge and information, but conveyed with such a lightness of touch. This is full of ideas for those who don't want a prescriptive approach to recipes Yotam Ottolenghi