The Flavour Thesaurus

The Flavour Thesaurus

4.24 (1,946 ratings by Goodreads)
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Description

10th Anniversary Edition of the bestselling book, jacketed with a limited edition poster

'The books I value most are those I return to again and again. 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. 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.

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. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text.

Now featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading.

Observer Book of the Year

Best Food Book - Andre Simon Food & Drinks Awards

Best First Book - Guild of Food Writers Awards
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Product details

  • Hardback | 400 pages
  • 135 x 216 x 35mm | 552g
  • London, United Kingdom
  • English
  • 0747599777
  • 9780747599777
  • 2,151

Review Text

A deceptively simple little masterpiece Sunday Times
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Review quote

A deceptively simple little masterpiece * Sunday Times * An exquisite guide to combining flavours * Observer * An original and inspiring resource * Heston Blumenthal * It has intrigued, inspired, amused and occasionally infuriated me all year, and will for years to come * Nigel Slater, Observer Books of the Year * Every cook should own a copy ... [it] will revolutionise your cooking * John Torode * A forensic yet fun exploration of flavour combinations and why they work * Guardian * A bible for anyone who cooks by grabbing ingredients from the fridge * Independent * The Flavour Thesaurus is a fascinating book for culinary geeks who like to know the origin and science behind ingredient combinations * Caterer * Inspiration for figuring out what to do with the random tins left in my cupboard * Evening Standard *
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About Niki Segnit

Niki Segnit was inspired to write The Flavour Thesaurus when she noticed how dependent she was on recipes. Her background is in marketing, specialising in food and drink, and she has worked with many famous brands of confectionery, snacks, baby foods, condiments, dairy products, hard liquors and soft drinks. She writes a column for The Times and lives in central London with her husband.
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Rating details

1,946 ratings
4.24 out of 5 stars
5 48% (938)
4 33% (651)
3 14% (264)
2 4% (74)
1 1% (19)

Our customer reviews

It arrived yesterday and I've already used it twice. I originally bought it as a gift for my mum, who is a very good intuitive cook. I opened it to have a look through, and decided that I'd have to order another one for her, I'm keeping this one! Lovely and simple to look up different herbs, spices, vegetables, and meats and their pairings. Some of the stories that accompany the flavour pairings sound a little pretentious, but the general recipes suggestions sound beautiful.show more
by Siobahn
I bought this for a foodie friend of mine who already owns stacks and stacks of cookbooks. This is a little different in that it isn't a cookbook, simply taste combinations you may never have thought of before and food trivia to go with the entries. My foodie friend loved it. Plus the book itself is physically quite nice looking. It would be for people who seriously love cooking and food and reading about food as well.show more
by Melissa
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