Our bold but simple approach to the design evolved out of the unique structure and extensive content of Lateral Cooking, making it enjoyable and accessible for the reader.

Please Note: By their very nature, all signed books will have been handled several times before they get to you. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.Each chapter opens with an illustrated double page spread which introduces the reader to that chapter’s recipes. The starting point recipes are designed to be simple, but the idea of the book is not just to master those simple recipes, but to become an all round instinctive cook who understands ingredients and cooking methods so well that you won’t need recipes or cookery books anymore. Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Most of the times, you miss one ingredients and need to replace it with something, you are short on time and need to cut a corner etc. Lateral Cooking by Niki Segnit, bestselling author of The Flavour Thesaurus, provides a detailed examination of the key techniques and culinary categories that underpin contemporary cookery.

Lateral Cooking is essentially a practical book, but like The Flavour Thesaurus it’s also a highly enjoyable read. The three spot colours used throughout function like a key, and a clear visual hierarchy helps differentiate between Segnit’s prose, recipe instructions, helpful postscripts and flavour suggestions.As the scope of the book is not Eurocentric at all, and is actually very straight forward, I would recommend this as top 3 cookbook for any cook who wants to become better, more educated and inspired in the kitchen. So you might want to try and track down candied melon to make your own Calissons D’aix, a lozenge shaped sweet from Aix-en-Provence made with a marzipan like mix of ground almonds and flavoured with honey, Grand Marnier and orange flower water as well as the aforementioned candied melon. You will realise that recipes that you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before.