The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks by Niki Segnit

  • Mugi miso and honey basted root vegetables [Miso & barley] (page 7)

    from The Flavour Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks The Flavour Thesaurus by Niki Segnit

    • Categories: Side dish; Vegetarian
    • Ingredients: mugi miso; honey; root vegetables of your choice
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Notes about this book

  • PeterC on October 27, 2025

    Excellent follow on from The flavour thesaurus. Informative, in many cases a food history, witty, and full of ideas. In fact, like its predecessor, more an idea book that a recipe book although both have been kindly indexed. Recipes are in a short hand form but if you have this app and a good number of cook books on your shelf, a cooking method for the ingredients can be found. Excellent bed time read, open randomly and dip in for 10 minutes for ideas for the morrow.

Notes about Recipes in this book

  • Green beans with mustard oil [Mustard & green bean]

    • nomeshk on February 15, 2026

      I absolutely love this dish. You must buy the mustard oil labelled "for external use only" or it won't have that spicy kick. My brother is averse to mustardy spice and didn't like it much, so definitely proceed with caution if you're sensitive to that kind of heat.

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  • ISBN 10 1639731148
  • ISBN 13 9781639731145
  • Published May 23 2023
  • Format eBook
  • Page Count 660
  • Language English
  • Edition 1
  • Countries United States
  • Publisher Bloomsbury

Publishers Text

The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations.

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.

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