Joined in 2023 
82 
63 About this deal
Published on 11 May 2023 by Bloomsbury Publishing PLC in the United Kingdom.
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. Mon: closedTue: 10am-6pmWed: 10am-6pmThu: 10am-9pmFri: 10am-9pmSat: 10am-6pm 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 ― Yotam Ottolenghi _______________'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 United Kingdom
Hardback | 368 pages142 x 223 x 33 | 476g
- Order before midday Friday to receive your order on Monday.
- North America (Canada, Israel, Malaysia, Turkey, South Africa) - DPD Express (2-4 working days) $40.
- 00 USD - $151.
- Asia 2 (Hong Kong SAR, Singapore, South Korea, Japan, Taiwan) - DHL Express (3-5 working days) $21.
- Standard Delivery (2-3 days)*
- 00 USD - $100.
- New Zealand - New Zealand Express $18.
Reviews
Fay Monique Thorp
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. [12 images attached © NIKI SEGNIT/2010]
Ingrida
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. The book is divided into 16 ‘themes’, as listed in the CONTENTS at the front (image below refers), namely:~ Roasted~ Meaty~ Cheesy~ Earthy~ Mustardy~ Sulphurous~ Marine~ Brine & Salt~ Green & Grassy~ Spicy~ Woodland~ Fresh Fruity~ Creamy Fruity~ Citrussy~ Bramble & Hedge~ Floral Fruity🍍 ‘Ever wondered why one flavour works with another? Here was stark evidence of my timidity, an insistence on clinging to a set of instructions, like a handrail in the dark, when after 20 years of cooking I should surely have been well enough versed in the basics to let go and trust my instincts…’As is also explained in the INTRO, ‘this book makes no claims to be the last word on the subject’. The book is divided into flavour themes.
CobWeb
Inside, like the usual thesaurus, it is simply black text, bold for a title. Delivery was quick, the book was neatly packed and all as expected.
Sam
Or lacked inspiration for what to do with a bundle of beetroot? Must to have it on your shelf Stopping at 99 was to some extent arbitrary. The chunky publication has a deep pink tinge to the edges of the 400, reasonable quality, matte finish pages and comes complete with a ribbon marker to keep your place.
From the INTRODUCTION:🥑 ‘I hadn’t realised the depth of my dependence on cookery books until I noticed that my copy of Elizabeth David’s ‘French Provincial Cooking’ had fingernail marks running below the recipes. 'An alphabetical RECIPE INDEX begins on page 359, followed by a PAIRINGS INDEX from page 382. In very good condition for a used book.
Related:
Great Deal 
New Comment