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The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook (2010)

by Niki Segnit

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8582025,175 (4.22)13
More than nine hundred entries offer pairing suggestions for a variety of food ingredients and provide recipes.
  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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» See also 13 mentions

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Showing 1-5 of 19 (next | show all)
Wonderfully useful. ( )
  blueskygreentrees | Jul 30, 2023 |
niki has a bold, fun, creative vision, but doesnt quite follow thru

the flavor families r all rather disappointing, rarely inspiring, and often just messy or confusing

and the reader is not exactly encouraged (or even suggested, beyond the title) to swap or substitute flavors like one would words from a thesaurus; false promises! ( )
1 vote sashame | Jul 18, 2023 |
Beautifully produced
Superficially "analytical" jizzfest for the university privileged set
In fact utterly conventional with nothing new to say
Value added: zero

But makes a beautiful gift and on your bookshelf makes you look like you may know about food or be creative in a certain way coveted by the university privileged set

About the author: "background in marketing." It shows. ( )
  GeorgeHunter | Sep 13, 2020 |
Wonderful reference book that gives me lots of ideas for new improvised recipes. ( )
  janemarieprice | Jun 10, 2020 |
I got this as a much-wanted Christmas present and, together with Leith's Techniques Bible, it never made it back to the bookshelf. I use it regularly to come up with inspired ideas in the kitchen. ( )
  Jaq23 | May 20, 2020 |
Showing 1-5 of 19 (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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More than nine hundred entries offer pairing suggestions for a variety of food ingredients and provide recipes.

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