With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is "grassy" like dill, cucumber, or peas, or "floral fruity" like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her "phenomenal body of work" (Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients.

More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice-as well as favorites like almond, avocado, garlic, lemon, and parsley from the original-then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.

Other cookbooks by this author

• The Flavor Thesaurus: A Compendium of Pairings, Recipes, and Ideas for the Creative Cook
• The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook
• The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook
• The Flavor Thesaurus: More Flavors: Plant-led Pairings, Recipes and Ideas for Cooks
• The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook
• The Flavour Thesaurus: More Flavours: Plant-led Pairings, Recipes and Ideas for Cooks
• Lateral Cooking
• Lateral Cooking: One Dish Leads to Another
• Le Repertoire Des Saveurs