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A unique treasury of flavour combinations, offering endless diversion and inspiration for the creative cook.

A unique treasury of flavour combinations, offering endless diversion and inspiration for the creative cook.

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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.

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´A deceptively simple little masterpiece´ Sunday Times

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Segnit, Niki
Niki Segnit´s first book, The Flavour Thesaurus, won the André Simon Award for best food book, the Guild of Food Writers Award for best first book, and was shortlisted for the Galaxy National Book Awards. It has been translated into thirteen languages. On BBC Radio 4, she has contributed to The Food Programme, Woman´s Hour and Word of Mouth, and her columns, features and reviews have appeared in the Guardian, theObserver, The Times, The Times Literary Supplement, The Sunday Times and Prospect magazine. She lives in London with her husband and two children.

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