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Flavor Thesaurusby Niki Segnit
Out of Print
Synopses & Reviews
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.
A complete guide to the 160 most essential flavors and their numerous combinations, this lively and exceptionally enjoyable book uncovers the essential flavors of food and organizes them into 160 basic ingredients.
Niki Segnits essential culinary reference book is now available with an award-winning, internationally acclaimed design. As appealing to the novice cook as to the experienced professional, it will immeasurably improve your cooking—and its the sort of book that might keep you up at night reading. Beautiful, entertaining, and exhaustively researched, this is a globetrotting collection of flavor pairings as told by a writer with a discerning palette and an entertaining, original voice.
A complete guide to the 160 most essential flavors, and their numerous combinations, offering new inspiration for the cook who has everything.
In this lively and exceptionally enjoyable book, career flavor scientist Niki Segnit uncovers the essential flavors of food, and organizes them into 160 basic ingredients. In this concise way, she articulates every flavor imaginable, whether it's a “grassy” food like dill, cucumber, or peas, or a “floral fruity” one like figs, roses, or blueberries. And then she considers every conceivable combination of these ingredients.
Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurantsall in her quest to uncover the planets essential flavor pairings. The result is a reminder that there are almost infinite possibilities in an everyday kitchen, whether it means spinning celery and dill into a savory broth, orange and carrots into a crisp salad, or cabbage and sage into an elegant cream sauce. This book is also full of quirky observations, practical information (hundreds of recipes are embedded in the narrative) and more than a few good jokes.
Beautifully packaged, The Flavor Thesaurus is not only a highly useful, and covetable, reference book that will immeasurably improve your cookingits the sort of book that might keep you up at night reading.
About the Author
Niki Segnit had not so much as peeled a potato until her early twenties when, almost by accident, she discovered that she loved cooking. Much as she enjoys haute cuisine, she's not likely to attempt to reproduce it at home, preferring to experiment with recipes from domestic kitchens abroad. Her background is in marketing, specializing in food and drink, and she has worked with many famous brands of candy, snacks, baby foods, condiments, dairy products, hard liquors and soft drinks. She lives in central London with her husband.
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