The Flavour Thesaurus

The Flavour Thesaurus

The Flavour Thesaurus is a unique cookbook that provides a comprehensive guide to pairing ingredients based on their flavours. It was written by Niki Segnit, a British author who has a background in marketing for food and drink companies. The book was first published in 2010 by Bloomsbury Publishing.

Overview

The Flavour Thesaurus is divided into flavour themes such as Sweet, Sour, Salty, Bitter, and Umami. Each theme is further divided into subcategories, providing a detailed exploration of flavour combinations. The book covers a wide range of ingredients, from common staples like chicken and potatoes, to more exotic items like truffles and saffron.

Structure

The book is structured around a "flavour wheel" that groups similar flavours together. Each entry in the book includes a brief description of the flavour, a list of compatible flavours, and a few suggested recipes that highlight the flavour combination. The book does not include any images or placeholders, focusing solely on the text.

Reception

The Flavour Thesaurus has been well received by both professional chefs and home cooks. It has been praised for its innovative approach to cooking and its ability to inspire creativity in the kitchen. The book has also been recognized with several awards, including the André Simon Food Book Award and the Guild of Food Writers Award.

Influence

The Flavour Thesaurus has had a significant influence on the culinary world. It has inspired chefs to experiment with new flavour combinations and has encouraged home cooks to be more adventurous in their cooking. The book has also been used as a teaching tool in culinary schools.

See Also

• List of cookbooks
• Food pairing
• Molecular gastronomy

External Links

• Official website
• Bloomsbury Publishing page for The Flavour Thesaurus