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Niki Segnit

The Flavour Thesaurus Hardcover – 21 Jun. 2010

by Niki Segnit (Author)

2,116 ratings

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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.

Print length

400 pages
Language

English
Publisher

Bloomsbury Publishing PLC
Publication date

21 Jun. 2010
Dimensions

14.2 x 3.5 x 21.7 cm
ISBN-10

0747599777
ISBN-13

978-0747599777
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From the Publisher

Product description

Review

'An original and inspiring resource' -- Heston Blumenthal

`Intriguing, surprising and remarkably useful'
-- Hugh Fearnley-Whittingstall

`this imaginative and beautiful little book deserves a place on the shelves of every serious home cook.' --Spectator

'Goes way beyond recipes...the perfect manual for experimental cooks.' --The Independent

`The Flavour Thesaurus is a deceptively simple little masterpiece, set to take its place by McGee on Food and Cooking as a household Bible.' --The Sunday Times

`With Niki Segnit's fascinating book we can all take cooking to the next level.' --Homes and Gardens

`You'll never be bored with your dinner again'
--Psychologies

About the Author

Niki Segnit was inspired to write The Flavour Thesaurus when she noticed how dependent she was on recipes. Her background is in marketing, specialising in food and drink, and she has worked with many famous brands of confectionery, snacks, baby foods, condiments, dairy products, hard liquors and soft drinks. She writes a column for The Times and lives in central London with her husband.

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Product details

Publisher ‏ : ‎ Bloomsbury Publishing PLC; 1st Edition (21 Jun. 2010)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 400 pages
ISBN-10 ‏ : ‎ 0747599777
ISBN-13 ‏ : ‎ 978-0747599777
Dimensions ‏ : ‎ 14.2 x 3.5 x 21.7 cm

Best Sellers Rank: 2,312 in Books (See Top 100 in Books)
- 8 in Food & Drink Encyclopaedias & Dictionaries
- 20 in Festive & Seasonal Dishes

Customer reviews:
2,116 ratings

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5 star		81%
4 star		13%
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2 star		1%
1 star		1%

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EC

Love this book!

Reviewed in the United Kingdom on 9 January 2018

Verified Purchase

I was given one of these years ago as a gift, and as a reasonably confident cook who likes experimenting, I love it because you can look up an ingredient and it tells you other flavours that go well with it - sometimes it'll surprise you - and it also includes recipes here and there throughout the book. I highly recommend it, and since owning it I've bought it for friends as part of a wedding gift, and also for another friend for her birthday. Everyone's loved it!

35 people found this helpful

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Golddust79

Beautiful book

Reviewed in the United Kingdom on 23 December 2018

Verified Purchase

I eat plant based and purchased this book to help enhance the flavours in my PB meals. The book is utterly beautiful. The flavour combinations and information are wonderful. It has recipes and I love the way that the author adds her own little anecdotes around food. This will have place on my book shelf always!

19 people found this helpful

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M

The best book on my shelf

Reviewed in the United Kingdom on 15 July 2017

Verified Purchase

This is by far the best cookbook I own, and I have a lot. Beautifully written and meticulously researched, it both suggests flavour pairings and has numerous recipes within the text. It is useful both as practical inspiration in the kitchen for what might go with what, and why, and as much of a pleasure to read as a novel.

I have both the hardback and the Kindle edition, and though I would rarely say it, the Kindle edition has a slight edge if you were are reading just for reference purposes, as the hyperlinks let you switch quickly from one flavour combination to another - love the production values of the original though. Cannot recommend enough in either form.

24 people found this helpful

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Leslie MacDonald

Superb culinary guide

Reviewed in the United Kingdom on 1 January 2022

Verified Purchase

Just love this Thesaurus. Without doubt one of the most useful books on my overloaded shelves of cook books. It was recommended by one of the Masterchef finalists and I have nothing but gratitude for that. I can't keep my nose out of it since it has so many recommendations of matching items which one may never have thought of. Think goats cheese and coffee or even a celery sauce for chicken. Whoever knew that celery sauce was a staple with chicken in years gone by? Best of all its written with humour which makes this book a fun read as well as a super positive one.... This will without doubt become one of my most thumbed and relied on books in my 300 recipe book collection....

One person found this helpful

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First Stages

Brilliant!

Reviewed in the United Kingdom on 28 March 2018

Verified Purchase

I absolutely love this book .... The first two I bought & gave away to friends who were avid cooks & wanted to extend their knowledge about flavour - they in turn loved the book & constantly refer to it. I finally have my own copy ... which is a sheer joy. Buy the physical copy though as opposed to the Kindle edition as it works better as a reference book. It’s a great book for the more experienced cook who is wanting to understand flavour & create their own recipes.

13 people found this helpful

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Amazon Customer

Cannot rate this highly enough

Reviewed in the United Kingdom on 20 May 2014

Verified Purchase

This is easily one of favourite books. Full stop, end of. I had thought that a book like this surely already existed, but the closest that I knew of was Culinary Artistry by Andrew Dornenburg and Karen Page. However, The Flavour Thesaurus is just in a totally different league.

Niki Segnit has really done her homework--for anyone interested in flavours, food, chemistry, gastronomy, history, international cuisine...this book really encompasses that many areas.

It's a great reference book for experimental cooks--look up one of the 99 ingredients (which are also categorised in a beautiful chart grouping similar flavours together) and you'll find a little chapter wherein you'll be given flavours/ingredients it pairs well with, sometimes with an example from history or international cuisine, sometimes with an explanation based on chemical compounds, sometimes just with an anecdote, sometimes with a recipe suggestion. Don't let the words 'chemical compounds' put you off--nothing about this is dull or dry in the slightest.

It is the sort of book that keeps you awake for hours longer than you intended, as you fall down the rabbit hole and follow links from one ingredient to another, often forgetting where you started completely...As I write, British asparagus season is peaking, so let me give you an example. Looking up asparagus (categorised as 'sulphurous'), I can see one of the pairings is asparagus and lemon, which is filed under lemon, and so takes me to the lemon chapter ('citrussy', of course). Talking about lemon and asparagus leads her to mention risi e bisi, an Italian dish of rice and peas--you're directed to the pea and hard cheese entry for details. While you're there you might notice that there is also a pea and asparagus entry...asparagus goes with lemon, which goes with peas, which go with hard cheese, which goes with asparagus...which all may inspire you to make a pea and asparagus risotto, perhaps finished with some grated parmesan and a flutter of lemon zest. Want to add a herb? You could look up lemon or peas or asparagus and see which herbs go with those ingredients. You can use this book to build your own recipes, as simple or complex and innovative as you want. I'm making myself hungry.

That's an example of one of the more conventional pairings, but trust me there are plenty that are likely to be new to you and make you consider options that you otherwise wouldn't have. Anise and pineapple, perhaps, or watermelon and cinnamon?

The writing is lighthearted while being incredibly informative, the anecdotes interesting, the recipes intriguing. If you really love food, you need this book. So brilliant that I have both the hardback and the Kindle versions, so that I always have it with me to browse during an idle moment.

36 people found this helpful

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Elspeth Pondbridge

good after sales service

Reviewed in the United Kingdom on 30 November 2020

Verified Purchase

The first book arrived damaged (not obvious from the closed book) but as soon as I requested a replacement I got it. I have to return the first but I will use the Post office return service. I've bought it as a Christmas present. The book has a delightful cover, and looks an interesting read, the personal anecdotes are sometimes funny, there is an idea for substitutions in a Thai fish sauce -
- the kind of book you can sit down with on Christmas day and get some ideas - so glad I've got it for a present.

2 people found this helpful

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Joe Cooper

A clever book that can push your cooking forward

Reviewed in the United Kingdom on 15 February 2021

Verified Purchase

If you have ever watched a cooking show and seen someone make there own dish’s and you think how did they figure out what flavours went with each other.
Well this book can help. It’s main purpose is a glossary of foods and what goes with them for example pork and apple, lemon and peas. If you want to move your cooking forward and move away from recipes this book can help you understand flavour combinations and become a better cook for it. I frequently read through this book to come up with new meals.
Would recommend.

One person found this helpful

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