‘Strawberries’, she writes, ‘have both buttery and creamy notes, which is why they go so well with cream, clotted or otherwise’. Sure enough, Niki Segnit came to my rescue. ‘I am not crazy, and this book will tell you why,’ I calmly replied, brandishing The Flavour Thesaurus. He will not countenance cream on anything, least of all a strawberry, which in his view must only be eaten plain or with a sprinkle of sugar. ‘Strawberries and cream? You must be crazy,’ commented my eleven-year-old son one summer’s day.
John Lanchester, The Debt to Pleasure Foreword These combinations have the quality of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, white truffles and pasta, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, port and Stilton, fish soup and rouille, chicken and mushrooms to the committed explorer of the senses, the first experience of any of them will have an impact comparable with an astronomer’s discovery of a new planet.’ lamb and apricots are one of those combinations which exist together in a relation that is not just complementary but that seems to partake of a higher order of inevitability – a taste which exists in the mind of God. My cooking advisor and mother, Marian Stevens,Īnd my writing advisor and husband, Nat Segnit. It seems fitting to dedicate this book to a pair: Pairings, recipes and ideas for the creative cook NIKI SEGNITįoreword by BEE WILSON BLOOMSBURY PUBLISHING The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading.īest Food Book – André Simon Food & Drinks Awardsīest First Book – Guild of Food Writers Awards Read more There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text. You will find traditional pairings: pork & apple, lamb & apricot, cucumber & dill contemporary favourites like chocolate & chilli and goat's cheese & beetroot, and interesting but unlikely-sounding pairings like black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster.
Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre. The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. 'A bible for anyone who cooks by grabbing ingredients from the fridge' – IndependentĮver wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? 'Every time I return to it, which is often, it makes me tingle with happy greed' – Bee Wilson Such has been the case with The Flavour Thesaurus' – Nigel Slater
'The books I value most are those I return to again and again.
0 kommentar(er)
