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The Flavour Thesaurus: More Flavours: Plant-led Pairings, Recipes and Ideas for Cooks de Niki Segnit

The Flavour Thesaurus: More Flavours: Plant-led Pairings, Recipes and Ideas for Cooks

Autor Niki Segnit
en Limba Engleză Hardback – 10 mai 2023
'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER_______________The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour ThesaurusIn More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life.Together with Niki Segnit's first book, The Flavour Thesaurus, this is a modern classic of food writing and as much a bedside read as an indispensable kitchen resource._______________'This gorgeous, erudite, learned book puts you in a state of permanent hunger' - ZOE WILLIAMS'A must-have for food writers and chefs everywhere' - GEORGINA HAYDEN
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Specificații

ISBN-13: 9781526608987
ISBN-10: 1526608987
Pagini: 368
Dimensiuni: 135 x 216 x 33 mm
Greutate: 0.47 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Publishing
Locul publicării:London, United Kingdom

Caracteristici

Every ingredient is vegetarian, which will reach a new readership and appeal to the contemporary cook, all while providing fresh flavours for long-time Flavour Thesaurus readers

Notă biografică

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.

Recenzii

Matching ingredients isn't a trivial matter and Niki Segnit is definitely the reigning champion. She knows what goes with what and why, and shares her endless insights with generosity and affability
As brilliant, informative and witty as the first Flavour Thesaurus, this latest by Niki Segnit is certain to become an invaluable companion in your kitchen. The range of flavour combinations and recipe suggestions is incredible, written with lightness of touch and humour that had me laughing out loud at home and on the Tube. An invaluable read - I couldn't have written any of the Roasting Tin books without reference to the first Flavour Thesaurus: this book will inspire a new generation of home cooks, chefs and writers alike
A must-have for food writers and chefs everywhere
This gorgeous, erudite, learned book puts you in a state of permanent hunger, searching the internet for yuzu. I cook from it, I read it in the bath. You wouldn't believe how many stains I've already got on it, I've only had it a month.
A brand new take on plant-based what-goes-with-what that frees us omnivores to go veggie because it tastes so good. Not so much a recipe-book as an ideas-machine: who'd have thought that brown sauce is sweetened with dates? Inspirational. The woman's a genius
The Flavour Thesaurus absolutely transformed the way I thought about ingredients and flavour, and set me on the road to cooking (and mixing cocktails) much more intuitively. It was funny, too, which is rare for a book that is so useful. Through her vivid writing, Segnit's turned up the colour saturation in my sensory world. And I'm pleased to say - in the best possible way - that More Flavours is no different. Segnit has just found 92 (mostly plant-based) new flavours to conjure with ... In a publishing world groaning with identikit food books, [More Flavours] is really unique
I'll happily read anything Niki Segnit cares to write: a shopping list, a birthday card - and most definitely this, her third book.As lively as the writing may be, this is a scholarly resource that should always be near the kitchen. I read it, smiling, in a day.
Niki Segnit has done it again.Bedtime and kitchen reading at its finest.
There are cookery writers, recipe-writers and culinary historians. And then there's Niki Segnit. She's the real thing - a genuine, gold plated sui generis (she's earned herself the Latin)... The essence and genius of the woman lie in the stories and digressions. There are culinary gems aplenty. Revelations abound
The Flavour Thesaurus: More Flavours is a food manual, bursting with descriptions, suggestions, recipes and science.The first book, a brilliant idea executed brilliantly, provided a jolt. This second volume. [is] if anything more useful than number one because it's in tune with how many of us eat these days: focusing on plants, but without ruling out meat and fish..Segnit [is] a brilliant writer, a tireless researcher.clearly an excellent cook, but also a discriminating editor.You can read it cover to cover, but better still. read the relevant section and see where the book takes you. If it's plums, it'll be to a café in Dittisham, which you've reached by ferry from a pontoon on the River Dart. How about that for transportive food writing?
You can cook from Segnit's books, learn from them, nerd out over them or just read them like novels, cover to cover, and emerge feeling delighted and enriched.

Descriere

Descriere de la o altă ediție sau format:

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 is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggesting flavour matchings that range from the classic to the bizarre.

You can expect to find traditional 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. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded in the text. Beautifully packaged, The Flavour Thesaurus is not only a highly useful, and covetable, reference book for cooking - it might keep you up at night reading.