The Flavor Thesaurus

The Flavor Thesaurus

A Compendium of Pairings, Recipes and Ideas for the Creative Cook

eBook - 2013
Average Rating:
Rate this:
In this lively and exceptionally enjoyable book, career flavor scientist Niki Segnit uncovers the essential flavors of food, and organizes them into 160 basic ingredients. In this concise way, she articulates every flavor imaginable, whether it's a "grassy" food like dill, cucumber, or peas, or a "floral fruity" one like figs, roses, or blueberries. And then she considers every conceivable combination of these ingredients.Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential flavor pairings. The result is a reminder that there are almost infinite possibilities in an everyday kitchen, whether it means spinning celery and dill into a savory broth, orange and carrots into a crisp salad, or cabbage and sage into an elegant cream sauce. This book is also full of quirky observations, practical information (hundreds of recipes are...
Publisher: 2013
ISBN: 9781608193134
Branch Call Number: E-Book
Characteristics: data file
1 online resource


From the critics

Community Activity


Add a Comment

ArapahoeBecky Dec 31, 2016

A fun and informative reference book for when you're feeling brave enough to start cooking up your own recipes. While I wish there were a few more graphics similar to the wheel in the front of the book, this book is handy for when you're looking for inspiration based on ingredients you have on hand or for planning out an original recipe. Even if you're not ready to leave the comfort of using a tried and true recipe, this book will give you a better understanding of flavor pairings that work well to help you choose the perfect combination of recipes for your next meal.

ccdavies Feb 22, 2013

A surprising little gem of a book. Not only a great resource on flavour combinations and new approaches to familiar ingredients, it’s also charmingly well-written - a delicious read both in content and in style. The concept of the book is genius – short little bites of exquisitely vivid food writing, like juicy morsels of food for the reader’s soul. This is a book I’d keep on my coffee table to graze on again and again for a little reading pleasure, and also a book I’d actually take into my kitchen and cook out of. I renewed it as many times as I could and was very sorry to finally have to return it; I already miss it and I plan to buy my own copy as soon as possible.

ksoles May 19, 2011

Part cookbook, part reference compendium, The Flavor Thesaurus provides a fun and unique guide to flavour pairings. Niki Segnit, a food and beverage marketer from London, has chosen 99 common ingredients and categorized them into 16 families. The "Earthy" category includes mushroom and cumin; the "Woodland" group features carrot and hazelnut; the "Creamy Fruity" highlights are mango and coconut.

The book dedicates a few pages to each flavour, detailing what pairs well with it and why (some pairings even include a recipe). The dyads range from the classic (tomato & basil, chocolate & peanut) to the obscure (watermelon & pork, banana & caviar), leaving little doubt that the author did exhaustive research to assemble such a comprehensive volume. The writing is witty and engaging to boot, making for an enjoyable lesson in cooking, culture and culinary science.

Jan 18, 2011

Intriguing insights into flavor combinations, some very unusual, plus recipes and history.


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add Notices

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Explore Further


Subject Headings


Find it at PCPL

To Top