The Flavor Thesaurus

The Flavor Thesaurus

Pairings, Recipes and Ideas for the Creative Cook

Book - 2012 | Rev. U.S. ed.
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A career flavor scientist who has worked with such companies as Lindt, Coca-Cola, and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.
Publisher: New York : Bloomsbury, 2012.
Edition: Rev. U.S. ed.
ISBN: 9781608198740
Branch Call Number: 664.072 SEGNIT 2012
Characteristics: vii, 383 p. ; 23 cm.


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ArapahoeBecky Dec 31, 2016

A fun and informative reference book for when you're feeling brave enough to start cooking up your own recipes. While I wish there were a few more graphics similar to the wheel in the front of the book, this book is handy for when you're looking for inspiration based on ingredients you have on hand or for planning out an original recipe. Even if you're not ready to leave the comfort of using a tried and true recipe, this book will give you a better understanding of flavor pairings that work well to help you choose the perfect combination of recipes for your next meal.

ccdavies Feb 22, 2013

A surprising little gem of a book. Not only a great resource on flavour combinations and new approaches to familiar ingredients, it’s also charmingly well-written - a delicious read both in content and in style. The concept of the book is genius – short little bites of exquisitely vivid food writing, like juicy morsels of food for the reader’s soul. This is a book I’d keep on my coffee table to graze on again and again for a little reading pleasure, and also a book I’d actually take into my kitchen and cook out of. I renewed it as many times as I could and was very sorry to finally have to return it; I already miss it and I plan to buy my own copy as soon as possible.

ksoles May 19, 2011

Part cookbook, part reference compendium, The Flavor Thesaurus provides a fun and unique guide to flavour pairings. Niki Segnit, a food and beverage marketer from London, has chosen 99 common ingredients and categorized them into 16 families. The "Earthy" category includes mushroom and cumin; the "Woodland" group features carrot and hazelnut; the "Creamy Fruity" highlights are mango and coconut.

The book dedicates a few pages to each flavour, detailing what pairs well with it and why (some pairings even include a recipe). The dyads range from the classic (tomato & basil, chocolate & peanut) to the obscure (watermelon & pork, banana & caviar), leaving little doubt that the author did exhaustive research to assemble such a comprehensive volume. The writing is witty and engaging to boot, making for an enjoyable lesson in cooking, culture and culinary science.

Jan 18, 2011

Intriguing insights into flavor combinations, some very unusual, plus recipes and history.


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