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The Flavour Thesaurus by Niki Segnit

The Flavour Thesaurus (edition 2010)

by Niki Segnit

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3991526,786 (4.32)10
Title:The Flavour Thesaurus
Authors:Niki Segnit
Info:Bloomsbury Publishing PLC (2010), Hardcover, 400 pages
Collections:Your library

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The Flavour Thesaurus by Niki Segnit

  1. 00
    The Spirits by Richard Godwin (wandering_star)
    wandering_star: Similar approach and style, one for food and one for drink.

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Showing 1-5 of 14 (next | show all)
Segnit took 99 flavours, and investigated how they pair together. The result tends towards free association, with a lot of name and place dropping. She knows a lot about food. Fascinating stuff. Some of the recipes are spelled out, others are more suggested, but they are all good starting points for a competent cook

I would have had several different flavours on my list. In several cases I wanted to add tidbits, and some good pairings are missing. But this is her book, so she gets to do the picking and choosing.

What is missing is a good recipe index. For example, there are several good ideas for ice creams, but no way to find them. ( )
  MarthaJeanne | Dec 23, 2016 |
This is a great "cookbook" - although it is less of a cookbook and more of a series of musings on flavour pairings, A real inspiration for the kitchen (and cocktails!) ( )
  jkdavies | Jun 18, 2016 |
Excellent wit and recipes from a well-travelled British perspective. Excellent Croût Baron alternative and a handy flavour index in addition to the book index. ( )
  BJasmine | Mar 29, 2016 |
This is so much better than it should be. I thought it would be like a dictionary, a reference book, but it is an absolutely delightful read. As well as lots of information & suggestions, it is scattered with simple recipes, anecdotes & opinion. I loved it and will dip back in regularly. ( )
  awomanonabike | Feb 3, 2016 |
I love this book. It is part cookbook, part food history, part a glimpse into the head of the author. I had it checked out (from my library) but by page 25 I knew I needed to own it. If you like food read this book!

I say I have finished this book because I have read every page but I think It will be awhile before I am ready to put it on the cookbook shelf. In a spare moment I pick it up and look through it or wonder if this flavor and that will go together and I check this book. ( )
  mlake | Apr 28, 2015 |
Showing 1-5 of 14 (next | show all)
Even if you know your 4,851 flavour pairings backwards to the point of ennui, or, conversely, have no intention whatsoever of cooking anything in your life, this is still a book that can be read for pleasure alone. It is as if she has made up her mind to do with her prose what her book invites us to do: to make combinations which both surprise and work.
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"...lamb and apricots are one of those combinations which exist together in a relation that is not just complementary but that seems to partake of a higher order of inevitability - a taste which exists in the mind of God. These combinations have the quality of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, white truffles and pasta, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, port and Stilton, fish soup and rouille, chicken and mushrooms; to the committed explorer of the senses, the first experience of any of them will have an impact comparable with an astronomer's discovery of a new planet." - John Lancaster, The Debt to Pleasure
It seems fitting to dedicate this book to a pair: my cooking advisor and mother, Marian Stevens, and my writing advisor and husband, Nat Segnit.
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Amazon.com Product Description (ISBN 0747599777, Hardcover)

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.

(retrieved from Amazon Thu, 12 Mar 2015 18:06:44 -0400)

(see all 2 descriptions)

In this lively cookbook, Niki Segnit takes 160 popular ingredients and explores all the ways they might be combined in the kitchen. Including quirky observations and practical information, 'The Flavour Thesaurus' also includes hundreds of recipes for truly original culinary offerings.… (more)

(summary from another edition)

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