The Flavour Thesaurus

The Flavour Thesaurus

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Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. The book follows the form of Roget's Thesaurus. The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble a Hedge, Green a Grassy, and Earthy. There are 980 entries in all, with 200 recipes and suggestions embedded in the text. It covers classic pairings such as pork a apple, lamb a apricot, and cucumber a dill; contemporary favourites like chocolate a chilli, and goat's cheese a beetroot; and interesting but unlikely-sounding couples including black pudding a chocolate, lemon a beef, blueberry a mushroom, and watermelon a oyster. Beautifully packaged, The Flavour 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.Watercress aamp; Grapefruit: See Grapefruit aamp; Watercress* Watercress aamp; Oily Fish: Trout and cress; not so much a pairing as a reunification. Trout ... Watercress aamp; Smoked Fish: Rich, salty smoked fish and the hot pepperiness of watercress make aanbsp;...

Title:The Flavour Thesaurus
Author:Niki Segnit
Publisher:Bloomsbury Publishing - 2010-06-21


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