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The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit

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Notes about this book

  • RaySadler on April 10, 2015

    Appears to parallel the original English version, but with Americanized references - rutabaga for swede, cilantro for coriander, etc., and cup measurements for those who haven't mastered metric!

  • wester on March 05, 2014

    This book is excellent for those occasions when you have one or two ingredients and no inspiration for what to do with them. Just look up an ingredient and take a look at her suggestions. Sometimes there will be a recipe, sometimes it's more like a hint, but if you have enough experience cooking you will know what to do with the hints as well. I use this one a lot.

Notes about Recipes in this book

  • Coffee-iced cardamom cake

    • digifish_books on May 29, 2015

      Very nice, delicate flavour combination. I used a mortar and pestle to grind the cardamom seeds and the resulting powder had a much fresher flavour than store-bought ground cardamom.

  • Coffee and orange liqueur

    • wester on March 05, 2014

      Made this with wodka and artificial sweetener. Very nice.

  • Chicken and bell peppers

    • wester on February 04, 2016

      Simplicity itself, and very tasty. Both adults and children really liked it. This will definitely go into regular rotation.

  • Fish-fragrant aubergines

    • wester on November 08, 2014

      Excellent. No fish but very fragrant indeed. The kids loved it too (although I might have to leave out the Szechuan pepper next time or grind it even finer - they kept picking bits of it out of the dish). Will repeat.

  • Mushroom and pecorino sauce

    • wester on May 13, 2014

      Lovely. An earthy cheesy sauce with a green and nutty background. The amounts aren't given in this recipe - I used quite a lot of parsley.

  • Autumn panzanella

    • wester on November 19, 2014

      Simple and very tasty. Husband liked it a lot, daughter quite liked it by the time she had been persuaded to try it, which means there weren't many sprouts left. Oven temperature needs to be slightly higher. I left out bread and cranberries.

  • Globe artichoke and pancetta baked rigatoni

    • wester on January 04, 2015

      Very good. Very rich, which is occasionally cut by the artichokes. Replaced the breadcrumbs by slivered almonds, and for the carb-restricted replaced the rigatoni with cauliflower florets, blanched in salted water (or steamed over the rigatoni pan).

  • Dill and pork Chinese dumplings

    • wester on March 05, 2014

      Nice but a bit dry. Might be better with sherry instead of shaoxing.

  • Landlubber's cakes

    • wester on December 26, 2014

      The cakes fell apart completely, but maybe I didn't follow the recipe closely enough. The flavour was good but not as good as I've come to expect from this book. May be worth tweaking.

  • Butternut squash, bean and rosemary stew

    • tekobo on January 13, 2017

      Made using purgatory beans and home grown galeux d'eysines squash. A lovely warming side or vegetarian main course.

  • Walnut and celery soup

    • wester on December 23, 2013

      A good idea. I used celeriac instead of potato and added a bit of walnut oil, to increase both main flavors, and I added a squeeze of lemon juice. The end result was very good.

  • Gallina en pepitoria

    • wester on April 13, 2017

      As written, this was quite bland. I doubled the sherry and added a good splash of vinegar, and then it was very good.

  • Barbecued chicken with coconut

    • wester on September 12, 2016

      A good coconut sauce for chicken. No amounts are given, nor are the "spices" specified (I used cumin and coriander), but just a bit of all the ingredients works out fine. I also added some Thai basil - I think normal basil or cilantro would be good too.

  • Cardamom and mango lassi

    • Melanie on January 09, 2016

      Tasty drink that makes enough to serve 2. Not a huge mango flabour which suited me well. Added a touch of maple syrup to sweeten and extra cardamom.

  • Shogayaki

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Reviews about this book

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  • ISBN 10 0747599777
  • ISBN 13 9780747599777
  • Linked ISBNs
  • Published Jun 21 2010
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing

Publishers Text

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 & Hedge, Green & 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 & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, lobster & vanilla, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & 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.

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