Free PDF The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook, by Niki Segnit
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The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook, by Niki Segnit
Free PDF The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook, by Niki Segnit
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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 restaurants-all in her quest to uncover the planet's 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 cooking-it's the sort of book that might keep you up at night reading.
Product details
Hardcover: 400 pages
Publisher: Bloomsbury USA; Revised edition (May 1, 2012)
Language: English
ISBN-10: 160819874X
ISBN-13: 978-1608198740
Product Dimensions:
5.8 x 1.3 x 8.5 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
130 customer reviews
Amazon Best Sellers Rank:
#27,975 in Books (See Top 100 in Books)
This book wasn't at all what I expected, but after I accepted it for what it is I really began to enjoy it.What I Didn't LikeAnother reviewer found it to be like a dictionary in its definitions and details. I found it not at all like that. In fact, it is entirely subjective even by the author's own attestation. The "color wheel" of flavors I found to be useless. The copy without a seam from the binding is not even in color. Furthermore, the typeface on that copy is so small as to be unreadable for me without a magnifying glass. Aesthetics aside, the flavor wheel seems primarily presented to demonstrate that the author can cleverly devise a circular table of food flavors. There is nothing stemming from the wheel that will help you determine which flavors go together. It's not anything like an artist's color wheel, with those associated concepts.What I Came To EnjoyThe author's rather creative idea was to compile a list of 99 foods and/or food types. The and/or is because some of the 99 are extremely well defined, such as "Lemon", while others are very general, such as "Hard Cheese". Regardless, those are how the author sees the universe of food, and as she says, it is her point of view from which she is writing.Having defined the 99 foods, she set about to locate examples of each one occurring with the other 98. To this end she seems to have spent a rather inordinate amount of time in London pubs, but there are examples from other places and even from other countries. She wasn't able to locate an example for every pair, which is not surprising, although I suppose pubs are where you might find people who would try anything once so that particular bias is explained.The sparkling thing about the book is the way in which she writes about the combinations, and the side stories that evolve from the descriptions. A description of a pair of foods might devolve into an almost totally irrelevant discussion of the old days in London pubs, or an explanation for why monks don't eat certain foods. There is some sharp, dry British humor at times, as well. It's that kind where the face is so straight that you know the speaker is either joking or insane, and either way is hysterically funny.The content and quality of what was written in the book wooed me from my attitude of bitter disappointment over what I didn't find written there. I now very much enjoy reading this book. I just don't expect it to help me choose complementary "colors" of food.I must add that the book is very well indexed. Even a stray mention of something not on her list of 99 foods, appearing in one of her side excursions, appears in the index. I very much appreciate not having to try to remember from which of the 99 foods the tangent arose, which referenced something I want to look up again.
Are you ever stuck for ideas in the kitchen? I cook fairly often and have a repertoire of dishes I know work well. After a while it gets a bit tiresome recycling the same things and then I look for inspiration. What goes with what though? Does ingredient A really go with ingredient B? Should I really do this...Well the Flavor Thesaurus is a great resource. It's not really a recipe book. There are some vague outlines but it gives a series of combinations. Combinations such as chocolate and bacon (I kid you not page 17) or orange and rhubarb, or chicken and mushroom. There's a whole bookful. Some ideas you might know, some might repulse but as a goad for innovation in the kitchen it is delightful. The book is organised into complimentary pairs gathered into chapters named Roasted, meaty, cheesy, etc.It is a book that can sit on a coffee table as an conversation starter or a book to change your life in the kitchen.
Good but no where near as good as The Flavor Bible. For me, it was just redundancy. A friend who doesn't have the Flavor Bible loves it. I advise one or the other.
I also own a similar book called The Flavor Bible, but I use The Flavor Thesaurus a lot more often. This book doesn't just suggest flavors that could be combined with one another; it describes the combined flavors in detail, gives examples of foods that combine the flavors effectively, and even occasionally provides entire recipes for foods that combine the suggested flavors. And these recipes have been, without exception, fantastic! This book is one of the most useful cooking-related books I own.
My brother and his new wife are big fans of cooking, and both of them love learning together to make new recipes and to make old recipes better, so when I saw this book, I thought they would really appreciate the help!Their number of 'experimental dishes' seems to have increased dramatically since giving them this book, and I am certain they are making good use out of it!!I even hope to purchase it for myself in the near future!!
Flavor combination is shockingly good!She also has a small appendix of suggested recipes. I found most of them to be off in terms of required quantities but you'll get the idea of where she's going. If you're a decent enough cook, you should be able to adjust recommended portions well enough to produce a great meal.
A really interesting walk down flavor complementary. These tow items share one chemical and go together. These don’t share any chemistry but work this way. Some rough recipes but not really a cook book, instead an assistant to improve any recipe that needs just a little something
This is the book you didn't know you needed!! So interesting and really exciting! The author is not only an extremely informative writer but very entertaining, as well. You have to get this book! It will excite your imagination and make you into a much more interesting cook.
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