PDF Ebook 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
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Niki Segnit's essential culinary reference book is now available with an award-winning, internationally acclaimed design. As appealing to the novice cook as to the experienced professional, it will immeasurably improve your cooking-and it's the sort of book that might keep you up at night reading. Beautiful, entertaining, and exhaustively researched, this is a globetrotting collection of flavor pairings as told by a writer with a discerning palette and an entertaining, original voice.
- Sales Rank: #38601 in Books
- Published on: 2012-05-01
- Released on: 2012-04-24
- Original language: English
- Number of items: 1
- Dimensions: 8.48" h x 1.31" w x 5.84" l, 1.00 pounds
- Binding: Hardcover
- 400 pages
Review
“Erudite and inspiring, practical and fun, it will make you salivate, laugh, take issue and feel vindicated. Your synapses will fire in a whole new way as you trail your hand through your garden herbs … A deceptively simple little masterpiece.”—"Sunday Times" (UK)
“An exquisite guide to combining flavors.”—"Observer" (UK)
“An original and inspiring resource.”—Heston Blumenthal
“Intriguing, surprising and remarkably useful.”—Hugh Fearnley-Whittingstall
“For new cooks and old hands in the kitchen, this book is a must-have and a must-read. Not only are the flavor combinations and recipes offered useful, but Niki Segnit’s descriptions of each and every one are delightful to read. It’s a combination between a bedtime read and a kitchen
companion.”—GOOP
"To savor "The Flavor Thesaurus" fully it helps to think of its author, Niki Segnit, as a culinary marriage broker. An imaginative but practical matchmaker, she has a gift for pairing sometimes lackluster ingredients in a way that brings out the best in them and makes them more appealing as a couple than they ever were as loners... She shares an eloquent vocabulary with us in this delicious book."--"Wall Street Journal"
"The cure for dinner ennui...a cheekily erudite, endlessly fascinating master list of flavor pairings both familiar and surprising...the entries get you dreaming of both exotic feasts and after-work comfort foods.""--Whole Living"
"Erudite and inspiring, practical and fun, it will make you salivate, laugh, take issue and feel vindicated. Your synapses will fire in a whole new way as you trail your hand through your garden herbs ... A deceptively simple little masterpiece."--"Sunday Times" (UK)
"An exquisite guide to combining flavors."--"Observer" (UK)
"An or
About the Author
Niki Segnit's background is in marketing, specializing in food and drink, and she has worked with many famous brands of candy, snacks, baby foods, condiments, dairy products, hard liquors, and soft drinks. She lives in central London with her husband.
Most helpful customer reviews
45 of 48 people found the following review helpful.
A Creative Effort
By S. Linkletter
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 Like
Another 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 Enjoy
The 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.
48 of 53 people found the following review helpful.
Hit and miss
By A. Person
I was keen to get my hands on this book as I was fed up with the idea that the hobby cook's role is one of 'follower of recipes'. The primary stated aim of the book was what you might imagine - to examine pairings of certain flavours. An admirable aim tackling a poorly represented segment of the market, and although I feel Ms. Segnit has made a fair start in this area, I'm not convinced she has achieved what she set out to do.
I will start with an example, because I can see from the number of people who have found the non-5-star reviews helpful that there are either a lot of fans of this book (itself worth bearing in mind - mine is only one opinion) or a lot of friends of Segnit. This first example, a full entry (i.e. not a snippet of one), is one that I picked out at random:
'Pea & Oily Fish: According to New England tradition, gardeners make sure to plant their peas by Patriot's Day (19 April), in the hope that they'll be ready for the traditional Independence Day feast of poached salmon, fresh green peas and new potatoes. Strawberry shortcake is served for dessert.'
Now, this is vaguely interesting. It tells me about a culinary tradition in a part of the world I have never visited. What it doesn't tell me is why that combination might be good, how good it is, what kinds of oily fish might go better with peas, what it is about the flavour of peas that might complement, offset, balance, overpower, augment or improve the flavour of the fish, etc. The book is full of this kind of entry.
However, for the sake of balance I would also like to mention that the book does occasionally present some very interesting information on certain ingredients and flavours: their history, what separates them from similar ingredients, etc. And once in a while you will come across an entry that lives up to the book's stated aim by providing details as to how ingredients combine and complement one another (the Cabbage & Shellfish is one I found at random). The latter are just that little bit too thin on the ground for me to give the book any higher than three stars.
Too often the book strays back into the territory of the cookery book, detracting from the focus on the gap in the market Segnit said needed filled and that inspired her to write the book. Take this full entry as an example (again, at random):
'Chestnut & Pear: Hold back some of the chestnuts you bought for the stuffing at Christmas and serve them on Boxing Day in a salad of chopped pear, the best bits of dark turkey meat and some dark green leaves.'
I agree with the other reviewers who said that the book is cheaply produced, though personally I'm not overly bothered about this (...yet; I might change my mind once it starts falling to pieces in a few months time). A tiny niggle is that the name is ill-considered: a thesaurus provides synonyms, not word combinations, so a flavour thesaurus would in theory provide ingredient alternatives. Anyway, that's taking the review into the realm of pedantry. (EDIT: Have just seen that another reviewer noticed this point about the naming, though I should point out that her husband's comment regarding the etymology is irrelevant, as the meaning in modern-day English is what counts.)
So, to sum up, for me personally it's hit and miss. The scope of the book's aims as set out in the introduction are telling: Segnit has aimed to do too much. She wanted to examine flavour combinations (but had to restrict herself to 99 ingredients), present interesting information and anecdotes, keep it readable rather than purely a reference book and offer recipe ideas (i.e. not 200ml of this, 500g of that, but like the Chestnut & Pear example above). That's far too broad an aim, and to my mind she falls short on all accounts. The result is a book not suited to cover-to-cover reading and not suited to being a consistently reliable reference work (too often you'll look a pairing up and end up thinking 'that doesn't really tell me anything'). More focus would have improved the book considerably.
My view is of course coloured by what I was looking for in the book: an analysis (albeit not scientific) of flavour pairings, on the basis of which I would learn more about why certain ingredients might work together. If this is what you're looking for you might be a little disappointed. If you want a chatty, slightly meandering read for dipping into when on the toilet, in the car or (perhaps) strapped to the wings of a biplane, then this is a quite interesting book.
33 of 36 people found the following review helpful.
Fab for Foodies as well as the Culinarily Challenged
By bookish mom
This book is on my Hannukah Hot List this year. I bought it for my brother in law who is an adventurous cook and ended up buying one for myself and a few others on my list. Love this book for a few reasons - 1) it's an immensely practical source of kitchen inspiration - it's organized around the flavor wheel by simple food pairings. Start by whatever food you have in the house and you will be connected to a range of unexpected flavor partners for it and often some great starting recipes 2) Important to the time-starved and culinarily challenged like myself - many of these ideas are not complicated recipes or even cooked, just food/spice combinations. It gets you back to the intensity and simplicity of good quality ingredients and flavors (if only we had the intensity the basic ingredients like tomatoes and basil that the author must experience in Europe, but Wholefoods or farmers markets are a good start). Some of these flavor pairings will push you out of your palate's comfort zone and are worth trying out of curiosity - eg Juniper and Hard Cheese, Watermelon and Oysters, Lobster in Vanilla Butter etc. You can see why Heston Blumenthal the experimental chef behind egg and bacon ice cream gave this book a rave review. Lastly, it's full of interesting food history and food trivia (eg rhubarb leaves are poisonous, artichokes contain a chemical that inhibits the palate from tasting sweet flavors etc) and I love these kind of books - my other faves include 'Salt' and 'Cod' by Mark Kurlansky and 'Wicked Plants' by Amy Stewart). It doesn't have any pretty pictures or photos, but I think it will be a kitchen staple. Mine's already covered in stains which is a good sign..
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