The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" ( Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is “grassy” like dill, cucumber, or peas, or “floral fruity” like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her “phenomenal body of work” (Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients. The Flavor Thesaurus: A Compendium of Pairings, Recipes, and Ideas for the Creative Cook". kcls.bibliocommons.com . Retrieved 23 February 2017. Her intuitive approach produces a cozy collection of description, anecdotes, and recipes within the flavor combination entries. .. This handy little guide will be a wonderful addition for cooks trying to expand their repertoire. The Guardian called The Flavour Thesaurus a "superb book", writing "As you cannot write with scientific objectivity about taste without risking dullness .., the best approach is anecdotal, and this is where Segnit's book is elevated beyond mere usefulness to delight – she doesn't always give recipes with her entries, but when she does they are both simple and inspirational." [1] The Independent listed it amongst the best books for Christmas 2010, called it "Original and prodigious in range", and wrote " its recondite market (cooks drawn to outré combinations) has been broadened with lively writing, but the section on oysters is more fallible than might be expected from a reference work." [2]

I'm going to put my notes here. And probably do up a blog post. Needless to say, this is the type of book that I would tend to buy to help me generate ideas. Lezard, Nicholas (17 July 2010). "Books: The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit". The Guardian . Retrieved 23 February 2017. In addition to the UK and US editions, The Flavour Thesaurus has been translated into fourteen languages, including French, Russian and Japanese.I ran across this book at the new coffee shop in my town, and I was so taken with it that I asked the coffee shop owner if I could borrow it! Yes, I am now asking to take home books I run across at coffee shops. And then I had to buy my own copy. The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and 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 suggests unique flavour pairings that range from the classic to the bizarre. The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' NIGEL SLATER

The Flavour Thesaurus has also been reviewed by The Sunday Times, [3] Foodtripper, [4] Good, [5] Library Journal, [6] Booklist, [7] Michigan Quarterly Review, [8] and The Globe and Mail. [9] Unique, beautifully written and ceaselessly imaginative, “The Flavor Thesaurus” is a completely new kind of food book–inspired, as author Niki Segnit explains, by her over-reliance on recipes. “Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.”“The Flavor Thesaurus “is the inquisitive cook’s guide to acquiring that understanding–to learning the language of flavor. Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like “Green and Grassy,”“Berry and Bush” and “Creamy Fruity.” But “The Flavor Thesaurus” is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author’s own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, “The Flavor Thesaurus “will not only immeasurably improve your cooking–it’s the sort of book that might keep you up at night reading.”” Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: “The Flavor Thesaurus.” The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit – eBook Details This book is way more entertaining than I expected. I had done a few brief “flip-throughs” before I obtained my own copy noting the lists of flavor pairings and thinking of all the new combinations I’d learn to love. Since I assumed this would be a pretty straightforward reference book (I mean common, thesaurus in the title, a British author, a seemingly complex diagram/color wheel on steroids on the inner front cover, an intro quote with the following words “Sauternes,” “foie gras,” “steak-frites,” rouille”…), I read through the intro before I went exploring. And whatdoyaknow. She’s witty! Funny! She admits to her own misgivings and like me questions, “Had I ever really learned to cook? Or was I just reasonably adept at following instructions?” – Questions I constantly ask myself. The idea of this book is “out-of-the-box” both in its concept and how it leaves you thinking. Sections are organized in “flavor categories” like Meaty, Cheesy, Sulfurous, Citrusy, Fruity, Woodland, etc. Flavor combinations are then listed in short paragraph form which could either contain a simple recipe (more guidance, than literal – see below), a witty anecdote, or an amusing aside. Take the commentary on Chocolate and Strawberry for example: Now featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading. But trust me on this. It’s about flavor combinations, yes, and I know you are familiar with lots of these, but the author is odd and snarky and fun, and, most important, she can write about food in a way that will make you look for more of her works, even if it’s a food dictionary or a taste encyclopedia.

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Fungal fraud aside, there’s nothing wrong with synthetic truffle oil, which can work wonders pepping up mashed potato, cauliflower, cabbage or macaroni and cheese, and will certainly give you an idea of what truffle tastes like if you’ve never had the real thing. In the same way that reading the study guide for Anna Karenina, rather than the actual novel, will give you an idea of the book."

The Flavor Thesaurus: A Compendium of Pairings, Recipes, and Ideas for the Creative Cook". kcls.bibliocommons.com . Retrieved 23 February 2017. Any aspiring culinary student will find this an invaluable reference work, and home cooks may find equal inspiration in Segnit's creative ruminations. Colquhoun, Kate (27 June 2010). "The Flavour Thesaurus by Niki Segnit". The Sunday Times . Retrieved 23 February 2017. [ dead link]She references The Sopranos in Peanut & Vanilla while arguing the importance of giving someone Fluff when they ask for it. A couple of examples: the section called CHOCOLATE AND COCONUT features the author going on about her cigarette addiction. There is no connection. She goes through her addiction journey, childhood memories and the tasting notes of tobacco. I am genuinely unsure if this is a misplaced CHOCOLATE AND TOBACCO entry or if the author is making a connection to the 'addictive' flavor combo. Coconut is tossed in once or twice, enough to make it truly ambiguous.