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The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook Hardcover – May 1 2012

by Niki Segnit (Author)
4.6 4.6 out of 5 stars 755 ratings
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“A perfect reference for the aspiring foodie.” –Chicago Tribune

Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award

A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.

Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen.

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 pairings. Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and 200 recipes, The Flavor Thesaurus is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.

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Previous page
  1. Print length
    400 pages
  2. Language
    English
  3. Publisher
    Bloomsbury USA
  4. Publication date
    May 1 2012
  5. Dimensions
    14.48 x 2.92 x 21.59 cm
  6. ISBN-10
    160819874X
  7. ISBN-13
    978-1608198740
  8. See all details
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The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook
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The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks
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The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat
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From the Publisher

flavor thesaurus, niki segnit

flavor thesaurus, niki segnit

flavor thesaurus, niki segnit

Product description

Review

“An imaginative but practical matchmaker, [Segnit] has a gift for pairing sometimes lackluster ingredients in a way that brings out the best in them and makes them more appealing as a couple than they ever were as loners... She shares an eloquent vocabulary with us in this delicious book.” ―Wall Street Journal

“Astonishing and totally addictive.” ―Brian Eno

“The smartest, most original compendium I've come across in donkey's years. It's not a formulaic collection of recipes with variations but a rich and witty and erudite collection of suggestions for arranged marriages of the very best kind: food on food...it's the kitchen equivalent of Match.com.” ―Epicurious

“The cure for dinner ennui...a cheekily erudite, endlessly fascinating master list of flavor pairings both familiar and surprising...the entries get you dreaming of both exotic feasts and after-work comfort foods.” ―Whole Living

“It has intrigued, inspired, amused and occasionally infuriated me all year, and will for years to come.” ―Observer, Best Books of the Year

“For new cooks and old hands in the kitchen, this book is a must-have and a must-read. Not only are the flavor combinations and recipes offered useful, but Niki Segnit's descriptions of each and every one are delightful to read. It's a combination between a bedtime read and a kitchen companion.” ―GOOP

“With utmost respect for classic pairings, Segnit boldly considers the chemistry and harmony of flavor and, ventures into unusual combinations for a perfect reference for the aspiring foodie.” ―Chicago Tribune

About the Author

Niki Segnit's background is in marketing, specializing in food and drink, and she has worked with many famous brands of candy, snacks, baby foods, condiments, dairy products, hard liquors, and soft drinks. She lives in central London with her husband.

Product details

  • Publisher ‏ : ‎ Bloomsbury USA; Revised edition (May 1 2012)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 400 pages
  • ISBN-10 ‏ : ‎ 160819874X
  • ISBN-13 ‏ : ‎ 978-1608198740
  • Item weight ‏ : ‎ 1.05 kg
  • Dimensions ‏ : ‎ 14.48 x 2.92 x 21.59 cm
  • Customer Reviews:
    4.6 4.6 out of 5 stars 755 ratings

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Niki Segnit

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Customer reviews

4.6 out of 5 stars
4.6 out of 5
755 global ratings

Top reviews from Canada

Alexandra
5.0 out of 5 stars Such a good gift
Reviewed in Canada on April 12, 2022
Verified Purchase
Love this! Shows what ingredients go well with others!
2 people found this helpful
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libertad
5.0 out of 5 stars Very satisfied with this purchase
Reviewed in Canada on January 27, 2020
Verified Purchase
Disclaimer, this is not a recipe book but a flavor guide for creative flavor artists. Very satisfied.
3 people found this helpful
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Tara
5.0 out of 5 stars love it
Reviewed in Canada on November 9, 2018
Verified Purchase
It's very easy to use and provides best pairing ideas along with less obvious but still very compatible. I look forward to recipe development with this at my side.
3 people found this helpful
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Liquid Gold
4.0 out of 5 stars Every 'Foodie' should have this book
Reviewed in Canada on January 4, 2015
Verified Purchase
This is a reference book, not a novel, so keep it handy. Gifted one to my chef son in law, and he loves it!
2 people found this helpful
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Rob L
5.0 out of 5 stars Great book and tool
Reviewed in Canada on March 6, 2018
Verified Purchase
Good reference book. The only time it leaves my kitchen it when I take it to my kitchen at work or I’m traveling and feel like boning up on some things.
2 people found this helpful
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jjthan
5.0 out of 5 stars Amazing book - Chef recommended
Reviewed in Canada on August 16, 2020
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See headline
3 people found this helpful
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Dani
3.0 out of 5 stars Terrific for a foodie
Reviewed in Canada on December 23, 2020
Verified Purchase
I’ve been hunting for a pairing for sweet chili Thai. So I bought this book. Now, this book is great but it’s got some very odd combinations that I will never consume and the basics I was hunting for aren’t there.
One person found this helpful
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Amazon Customer
5.0 out of 5 stars Good Reference for cooking
Reviewed in Canada on January 21, 2019
Verified Purchase
Some of the information is common knowledge but for the most part it comes in handy for giving inspiration when cooking with certain ingredients
One person found this helpful
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Top reviews from other countries

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Carlos H. C. Correa
5.0 out of 5 stars Excelente Estruturação - Excelentes Sugestões
Reviewed in Brazil on July 21, 2023
Verified Purchase
Para quem já domina técnicas de cozinha; Para quem já possui vários livros de Receitas; Para quem quer dar um charme especial ou recriar um prato tradicional; Este livro é excelente. Sugiro ainda 4 livros que trabalham estas questões: The Flavor Bible; The Flavor Matrix; The elements of taste;
Exemplo de resultado obtido: Mousse de Chocolate com Cardamomo. Há 3 receitas que faço a do Claude Troigros (só ovos), a do Laurent Suaudeau (só creme de leite) e do Joel Robuchon (ovos e creme de leite) todos crescem.
One person found this helpful
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Casey Watkins
5.0 out of 5 stars Experimental cook’s must have
Reviewed in the United States on December 14, 2022
Verified Purchase
This book is so fun! It gives so many ideas for flavor variations and combinations that I’ll never get tired in the kitchen!
3 people found this helpful
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Sergio fontes nino
5.0 out of 5 stars increíble
Reviewed in Mexico on June 3, 2019
Verified Purchase
un importante libro si te encuentras en el mundo de la gastronomía
2 people found this helpful
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Lutetia
4.0 out of 5 stars Eine wahre Bibel für kreative Köche
Reviewed in Germany on July 22, 2019
Verified Purchase
Das Buch ist nicht ganz makellos. Es hatte ein paar Kratzer, Dellen und ein Farbe am Einband als ich es ausgepackt habe - hat mich aber nicht so arg gestört da ich es für 8€ gekauft habe. Ein bisschen enttäuscht war ich dennoch.

Ansonsten tolles Buch und wahnsinnig spannend für kreative Köche. Hier geht es mehr um food pairings, und weniger um Rezepte mit genauen angaben. Man erfährt auch oftmals einen geschichtlichen Hintergrund eines Gerichts! Genau das richtige für mich. Nach dem Larousse Gastronomique ist es definitiv ne Bibel die in jede Küche gehören sollte.
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PMM
5.0 out of 5 stars Top notch
Reviewed in Spain on March 7, 2019
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Top notch
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