The Flavor Thesaurus: More Flavors
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Here is what the publisher tells us about The Flavor Thesaurus:
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.