Tag: Food

THE FLAVOR THESAURUS: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks by Niki Segnit, the plant-focused follow-up to the global 2010 bestseller and beloved cookbook/ cooking guide THE FLAVOR THESAURUS: A Compendium of Pairings, Recipes, and Ideas for Creative Cooks.

THE FLAVOR THESAURUS: More Flavors just received a great review from Booklist which said, “This follow-up to Segnit’s The Flavor Thesaurus will please all foodies who want to nerd out on the tiniest details of nature’s edible delights and their pairing potential. The prose hums with poetic cadence in descriptions such as caramel roasted, flower and meadow, creamy fruity, zesty woody, nutty milky, and animalic, making it a whimsical read for those who simply want to be delighted by a discussion of food … Clever, unusual, and overwhelmingly intriguing, part two of The Flavor Thesaurus adds pizzazz to cookbook collections with its offbeat, choose-your-own-adventure look at the possibility of flavor pairings today.”

Since its release in 2010, THE FLAVOR THESAURUS has become a favorite guide for culinary students, something of a “secret weapon” for chefs, including Yotam Ottelenghi, Samin Nosrat, Rukmini Iyer, Great British Bake Off finalists and winners John Waite, Frances Quinn, Ruby Tandoh, and more (see list below) and a handy tool for bartenders and serious home cooks for its hundreds of flavor combination pairings and inspired ingredients, as well as Segnit’s brilliant sense of humor and entertaining writing style.

Segnit returns with anew treasury of pairings – this time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice, as well as offering new takes on favorites like almond, avocado, garlic, lemon, and parsley from the original, then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, pop culture, and signature humor, Niki Segnit’s More Flavors is a modern classic of food writing, and a useful, engaging reference book for every cook’s kitchen.

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 a fascinating, highly useful, and covetable, reference book for cooking –

Segnit covers tried and true, yet creative pairings. A few sample combinations and excerpts that showcase the uniqueness of the book include:

• White bean & garlic: Garlic is to the cannellini bean as Chanel No 5 was to Marilyn Monroe: it’s all it needs to wear.
• Eggplant & Sesame: Eggplant bathes in sesame’s glory, whether in the form of oil, seeds or tahini. Paired with a milder tahini, cooked eggplant flesh can seem so sweet as to earn dessert status. It certainly exposes aubergine as a fruit.
• Chive & Yogurt: A version of the sports-bar classic, sour cream and chive, for people who actually play sport. That said, for all its leaner, sharper taste, it still speaks loudly of the snack bowl, thanks to the mouth-filling combination of lactic tingle and sulphurous breath.

• Mint & Date: Mint is never lovelier than on a date with a date.
• Date & Coconut: Two palms meet in a round of applause. Mine would be for the glossy little coconut cakes, studded with date pieces, that my mother used to make. I liked them best before the batch cooled, when they were still sticky and tasted like coconut ice mashed with unset fudge.
• Lemon & Fennel: As clean and uplifting as a piccolo duet.
• Mustard & Turmeric: Turmeric is the wind beneath mustard’s wings. It’s responsible for the shade known as mustard yellow. How detectable the flavor of turmeric is in mustard depends on which seeds it is made with.
• Lemon & Poppy seed: The flavor could have come from a newly discovered berry, the aromatic zing of citrus harmonized by the typically almond note in the poppy seed (apple, pear, apricot and cranberry all have seeds that taste almond-like). You might also consider poppy seed and lemon as a flavor combination for white chocolate, fresh pasta and pancakes.
• Sweet Potato & Kidney Bean: A power couple in the world of desserts, unlikely as it sounds.

Praise for The Flavor Thesarus: More Flavors

‘The book will inspire a new generation of home cooks, chefs and writers alike’ RUKMINI IYER

‘Matching ingredients isn’t a trivial matter and Niki Segnit is definitely the reigning champion’ YOTAM OTTOLENGHI

About the Author:

Niki Segnit is the author of Lateral Cooking and The Flavor Thesaurus, which 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 fifteen languages. Her columns, features, and reviews have appeared in the Guardian, the Observer, the Times, the Times Literary Supplement, and the Sunday Times. She lives in London with her husband and two children.