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“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 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
“Any aspiring culinary student will find this an invaluable reference work, and many home cooks may find equal inspiration in Segnit’s creative ruminations.”—Booklist
“Fascinating…a smart new reference for what goes with what, along with pithy explanations for why.”—Denver Post
“[Segnit’s] intuitive approach produces a cozy collection of description, anecdotes, and recipes within the flavor combination entries…Segnit’s intimate style makes the book enjoyable as well as useful. This handy little guide will be a wonderful addition for cooks trying to expand their repertoire.”—Library Journal
“One of the most fascinating food books I’ve come across in a long time.”—Cincinnati Enquirer
I recommend this book to anyone wanting to expand their "foody" experience.
Yet I am very excited by the variety of taste and sensory combinations that I have not encountered or tried before that I have seen in this book.
I originally bought this book for my boyfriend, but read about 10 pages and decided I needed to keep it.
one of few books that lose when being "kindled" - paper format is much useful, I got both so I know.Published 4 months ago by Magda
The author starts with a BRILLIANT idea: break foods into flavor groups.
She begins the process, then decides it is too vast. Read more
Laugh out loud funny in places, but still filled with lots of valuable, and frequently non-intuitive, information on flavor pairings. Read morePublished 9 months ago by TAW
What a great comprehensive compilation of flavors (why do the British always misspell wourds?). Easy to read and to cross reference. Read morePublished 14 months ago by Mark Zigoris
This is great reference book. It opens up your mind to flavor combinations that you would not intuitively try. It takes your cooking to the next level.Published 14 months ago by Robin Ward
This book initially is a bit cumbersome, in that it is not set up strictly as a standard reference text, although the author nominally uses that format. Read morePublished 16 months ago by Kevin D. Hagerty
this book was ok but not what I expected. it was really boring to read and understand .still trying to understand itPublished 16 months ago by terry hill
I don't think this author knows or even likes food. Clearly does not have a palate to profile flavors ..... Read morePublished 16 months ago by Marcene von Ravenhurst