In this lively and exceptionally enjoyable book, Niki Segnit takes 160popular ingredients and explores all the ways they might be combined inthe kitchen. She has scoured thousands of recipes in countless recipebooks, talked to dozens of food technologists and chefs, and visitedhundreds of restaurants - all in her quest for flavour pairings. Theresult is a unique book that is full of quirky observations, practicalinformation (hundreds of recipes are embedded in the narrative) andgood jokes. Here are a couple of randomly chosen entries:Celeryand Dill: Like a couple of spry septuagenarians who still bother tofind the right necklace for their frock, wear silver shoes to thetheatre and are more than capable of a waspish, flirty conversation ifgiven the attention they deserve. Come alive in the red-blooded companyof beef, or more workaday tinned tuna, but left to their own devicescan make a thrifty but classy soup.Coriander Leaf and Peanut:Substitute coriander and peanut for basil and pine nuts and you have adelicious Vietnamese-style take on pesto. Process a large bunch ofcoriander leaf with a tbsp ground nut oil, a tsp fish sauce, maybe afew mint leaves if you have them, some chilli and a squeeze of lime.Add half a handful of ground peanuts. Toss through warm noodles - eggor rice - and serve with more peanuts scattered on top.Beautifullypackaged, THE FLAVOUR THESAURUS is not only a highly useful, andcovetable, reference book that will immeasurably improve your cooking -it's the sort of book that might keep you up at night reading.
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