Synopses & Reviews
Synopsis
The plant-led follow-up to The Flavor Thesaurus, a rich and witty and erudite collection (Epicurious), featuring 99 essential ingredients and numerous flavor combinations.
Niki Segnit scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants--all in her quest to uncover the planet's essential pairings for her debut cookbook The Flavor Thesaurus. She 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 combined in wildly imaginative ways. Now, she again draws from her phenomenal body of work (Yotam Ottolenghi) to produce a new treasury of flavor combinations--this time with plant-focused ingredients.
Including chickpea, fennel, jackfruit, kale, lentil, miso, mustard, oat, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice--as well as favorites like almond, avocado, garlic, lemon, and parsley from the original--The Flavor Thesaurus: More Flavors transforms 99 ingredients into a vast number of unique, rich profiles that can be added to any dish. Segnit also delves into cuisines that are predominantly plant-based, including Turkish, Lebanese, Japanese and Ethiopian, expanding her reader's repertoire to include new methods and a diverse range of culinary possibilities.
With a celebrated blend of science, history, expertise, anecdotes, and Niki Segnit's signature sense of humor, The Flavor Thesaurus: More Flavors is a brilliantly useful, engaging reference book and a must-have for every cook's kitchen.
Synopsis
The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 99 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.
More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice--as well as favorites like almond, avocado, garlic, lemon, and parsley from the original--then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.
Synopsis
"The reigning champion of matching ingredients."--Yotam Ottolenghi
"Brilliant, informative, and witty."--Rukmini Iyer
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.
More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice-as well as favorites like almond, avocado, garlic, lemon, and parsley from the original-then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.
Synopsis
"After all the combinations you think you know, the ones you've never even considered will blow your mind ... Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage."--Yotam Ottolenghi, New York Times Magazine
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.
More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice--as well as favorites like almond, avocado, garlic, lemon, and parsley from the original--then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.
Synopsis
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.
"After all the combinations you think you know, the ones you've never even considered will blow your mind ... Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage."--Yotam Ottolenghi in The New York Times Magazine, on how he uses More Flavors for recipe development
" Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark Bittman
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.
More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice--as well as favorites like almond, avocado, garlic, lemon, and parsley from the original--then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.