Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet or computer – no Kindle device required. Learn more
Read instantly on your browser with Kindle Cloud Reader.
Using your mobile phone camera, scan the code below and download the Kindle app.
Enter your mobile phone or email address
By pressing ‘Send link’, you agree to Amazon's Conditions of Use.
You consent to receive an automated text message from or on behalf of Amazon about the Kindle App at your mobile number above. Consent is not a condition of any purchase. Message and data rates may apply.
Flavour Thesaurus Hardcover – 29 July 2010
The result is a compendium of flavour pairings which offers endless diversion and inspiration. In this lively, easy to follow and exceptionally enjoyable book, Niki Segnit takes 99 popular ingredients and explores the ways they might be combined in the kitchen. She has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and eaten in many restaurants - all in her quest for flavour pairings. The book follows the form of Roget's Thesaurus. The back section lists the ingredients alphabetically, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such as Bramble + Hedge, Green + Grassy, and Earthy. There are 980 entries in all.
It examines classic pairings such as pork + apple, lamb + apricot, and cucumber + dill; contemporary favourites like chocolate & chilli, lobster + vanilla, and goat's cheese + beetroot; and interesting but unlikely-sounding couples including black pudding + chocolate, lemon + beef, blueberry + mushroom, and watermelon + oyster.
Here are a couple of entries-
Lamb + Mint- The French say bof to the Brits' love of mint with lamb, and they might have a point when it comes to the brutally vinegary strains of mint sauce. In 1747 Hannah Glasse wrote that a roasted, skinned hindquarter of pork will eat like lamb if served with mint sauce, which must have more to do with the overpowering nature of the sauce than any true similarity between the meats. But mint as a partner for lamb should not be dismissed wholesale. Lamb has a natural affinity for herbal flavours and, like citrus, mint's cleansing properties serve the useful purpose of deodorising some of lamb's funkier notes. Consider, for example, the lamb and mint ravioli served at Mario Batali's Babbo restaurant in New York. Or sauce paloise, which is like Bearnaise but swaps the tarragon for mint and is served with roast or grilled lamb. And in Azerbaijan a minted soup called dusbara is served with teeny lamb-filled tortellini bobbing in it. It's most often garnished with soured cream and ga
- Publisher : Bloomsbury; 1st edition (29 July 2010)
- Language : English
- Hardcover : 400 pages
- ISBN-10 : 0747599777
- ISBN-13 : 978-0747599777
- Dimensions : 14.2 x 3.5 x 21.7 cm
- Best Sellers Rank: 39,156 in Books (See Top 100 in Books)
- Customer Reviews:
About the author
Review this product
Top reviews from Australia
There was a problem filtering reviews right now. Please try again later.
Whether you love to cook, but like me a little concerned about trying flavour variations of substitutes or just want a funny, entertaining read - this book suits to a Tee.
Open the refrigerator. A couple of leftover ingredients with no time to shop... in minutes we've got something delicious on the table, the wonderful thing is the book tells you when flavours don't go well together as well as when they do.
I've given it as a gift several times and the recipients love it. I bought the Kindle version today as it was a Kindle Daily deal so I could also have it stored on my iPad. Buy it - you won't regret it.
Top reviews from other countries
I have both the hardback and the Kindle edition, and though I would rarely say it, the Kindle edition has a slight edge if you were are reading just for reference purposes, as the hyperlinks let you switch quickly from one flavour combination to another - love the production values of the original though. Cannot recommend enough in either form.
- the kind of book you can sit down with on Christmas day and get some ideas - so glad I've got it for a present.