 | |
| Author | Niki Segnit |
|---|---|
| Country | England |
| Language | English |
| Genre | Cookery |
| Published | 2010 (Bloomsbury) |
| Media type | Print (Hardback) |
| Pages | 401 |
| ISBN | 9780747599777 |
| OCLC | 501396996 |
The Flavour Thesaurus: Pairings, recipes and ideas for the creative cook is a 2010 cookery book by Niki Segnit. It discusses 99 flavours divided into 16 categories and combined into 4851 pairings.
The Guardian called The Flavour Thesaurus a "superb book", writing "As you cannot write with scientific objectivity about taste without risking dullness .., the best approach is anecdotal, and this is where Segnit's book is elevated beyond mere usefulness to delight – she doesn't always give recipes with her entries, but when she does they are both simple and inspirational." [1] The Independent listed it amongst the best books for Christmas 2010, called it "Original and prodigious in range", and wrote " its recondite market (cooks drawn to outré combinations) has been broadened with lively writing, but the section on oysters is more fallible than might be expected from a reference work." [2]
The Flavour Thesaurus has also been reviewed by The Sunday Times , [3] Foodtripper, [4] Good, [5] Library Journal , [6] Booklist , [7] Michigan Quarterly Review , [8] and The Globe and Mail . [9]
In addition to the UK and US editions, The Flavour Thesaurus has been translated into fourteen languages, including French, Russian and Japanese.
A potato chip is a thin slice of potato that has been either deep fried, baked, or air fried until crunchy. They are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives.
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration.
Halva is a type of confectionery originating from Persia and widely spread throughout the Middle East. The name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.
Mrs. Beeton's Book of Household Management, also published as Mrs. Beeton's Cookery Book, is an extensive guide to running a household in Victorian Britain, edited by Isabella Beeton and first published as a book in 1861. Previously published in parts, it initially and briefly bore the title Beeton's Book of Household Management, as one of the series of guide-books published by her husband, Samuel Beeton. The recipes were highly structured, in contrast to those in earlier cookbooks. It was illustrated with many monochrome and colour plates.
Christopher Richard "Rick" Stein, is an English celebrity chef, restaurateur, writer and television presenter. Along with business partner Jill Stein, he has run the Stein hotel and restaurant business in the UK. The business has a number of renowned restaurants, shops and hotels in Padstow along with other restaurants in Marlborough, Winchester and Barnes. He is also the head chef and a co-owner of "Rick Stein at Bannisters" at Mollymook and Port Stephens in Australia, with his second wife, Sarah. He has written cookery books and presented television programmes.
Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.
Heston Marc Blumenthal is a British celebrity chef, TV personality and food writer. Blumenthal is regarded as a pioneer of multi-sensory cooking, food pairing and flavour encapsulation. He came to public attention with unusual recipes, such as bacon-and-egg ice cream and snail porridge. His recipes for triple-cooked chips and soft-centred Scotch eggs have been widely imitated. He has advocated a scientific approach to cooking, for which he has been awarded honorary degrees from Reading, Bristol and London universities and made an honorary Fellow of the Royal Society of Chemistry.
The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which were copied without explicit author consent. It was published in Dublin from 1748, and in America from 1805.
Ching-He Huang, often known in English-language merely as Ching, is a Taiwanese-born food writer and TV chef. She has appeared in a variety of television cooking programmes, and is the author of nine best-selling cookbooks. Ching is recognised as a foodie entrepreneur, having created her own food businesses. She has become known for Chinese cookery internationally through her TV programmes, books, noodle range, tableware range, and involvement in many campaigns and causes.
Bobotie is a well-known South African dish consisting of spiced minced meat baked with an egg-based topping.
David Myers and Si King collectively known as the Hairy Bikers, are British television chefs. They have presented a range of television shows that combine cooking with the travelogue format, mostly for the BBC but also for the now-defunct Good Food channel. They have also produced a range of cookery books published to accompany their various television series.
Michael D. Symon is an American chef, restaurateur, television personality, and author. He is of Greek, Sicilian, and Eastern European descent. He is seen regularly on Food Network on shows such as Iron Chef America, Burgers, Brew and 'Que', Food Feuds, and The Best Thing I Ever Ate, as well as Cook Like an Iron Chef on the Cooking Channel and The Chew on ABC. He has also made numerous contributions to periodicals such as Bon Appétit, Esquire, Food Arts, Gourmet, Saveur and O, The Oprah Magazine.
Wet walnuts or just walnut topping is a dessert topping made from walnuts and maple syrup. Sometimes simple syrup, corn syrup, sugar or brown rice syrup is used instead of the maple syrup. Wet walnut topping is similar in some respects to pralines, except that the walnuts are always served in syrup, rather than as individual pieces. Some commercial preparations of premade wet walnuts exist.
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. With Sami Tamimi, he is the co-owner of six delis and restaurants in London and the author of several bestselling cookery books, including Ottolenghi (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
The idea of drinking whisky with food is considered outré by many, but there is a growing interest in pairing whiskies with complementary foods. The Scotch whisky industry has been keen to promote this. Single malts, pot-still whiskies, bourbons, and rye whiskies offer an interesting range of tastes and aromas, which are just as varied as wine. Jake Wallis Simons compares whiskies in bourbon casks to white wines, due to their lighter flavor, and those in sherry casks to red wines, with their greater fruitiness. A few Scottish cook books contain reference to the use of whisky in cooking, and a few traditional Scottish recipes that use whisky exist.
Peanut liqueur is a liqueur produced with peanuts.
Nadiya Jamir Hussain is a British television chef, author and television presenter. She rose to fame after winning the sixth series of BBC's The Great British Bake Off in 2015. Since winning, she has signed contracts with the BBC to host the documentary The Chronicles of Nadiya and TV cookery series Nadiya's British Food Adventure and Nadiya's Family Favourites; co-presented The Big Family Cooking Showdown; and has become a regular contributor on The One Show.
Diana Henry is a British food writer. Born in Northern Ireland, she is author of nine cookery books on subjects including books on cooking chicken, healthy eating, gastropubs, preserving and Nordic cuisine.
Anna Jones is a food writer, stylist, and author, based in London. In 2004, Jones joined Jamie Oliver's Fifteen apprentice programme, working for him for seven years. She then went on to become a published author, and a regular columnist for The Guardian. She is known for focusing on vegetables and vegetarian cookery. She has appeared on television for Saturday Kitchen and Living on the Veg.
'The Flavour Thesaurus' fills a very wide gap in the market- a book for those who not only love to eat, but, perhaps more importantly, to think.
Certainly, there's room for more exploration of the molecular science of flavors, but this book represents a provocative, visual way to rethink the recipe.
Her intuitive approach produces a cozy collection of description, anecdotes, and recipes within the flavor combination entries. .. This handy little guide will be a wonderful addition for cooks trying to expand their repertoire.
Any aspiring culinary student will find this an invaluable reference work, and home cooks may find equal inspiration in Segnit's creative ruminations.
We talk often of world-building in fiction, but what of the world Segnit constructs? It’s fanciful, lush and ritzy, out of reach and rich in detail, a place where, when my own room and my own bed fail me, I can finally forget to fall—and so then fall—asleep.
Light on step-by-step instructions and filled with food history and tidbits of science