You will find traditional pairings: pork & apple, lamb & apricot, cucumber & dill contemporary favourites like chocolate & chilli and goat's cheese & beetroot, and interesting but unlikely-sounding pairings like black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre. Such has been the case with The Flavour Thesaurus' - Nigel Slater 'Every time I return to it, which is often, it makes me tingle with happy greed' - Bee Wilson 'A bible for anyone who cooks by grabbing ingredients from the fridge' - Independent Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. 'The books I value most are those I return to again and again. Winner of the André Simon Award 2010 for gastronomic literature.'An original and inspiring resource' - Heston Blumenthal.Discover Niki Segnit's gastronomic guide of flavour pairings, recipes and ideas for the creative cook to get the juices flowing. Described by the Observer as 'An exquisite guide to combining flavours' and 'The perfect manual for experimental cooks' by the Independent, The Flavour Thesaurus is a unique compendium of flavour combinations.
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