Buy new: $14.85
Customer Rating:
First tagged "overpriced-kindle-version" by Jo
More Detail Information tags: overpriced-kindle-version, for purchase - kindle
Product Description
In this sharp-witted and unusually beguiling book, career season scientist Niki Segnit uncovers a essential flavors of food, and organizes them into 160 elementary ingredients. In this obvious way, she articulates any season imaginable, possibly it's a "grassy" food like dill, cucumber, or peas, or a "floral fruity" one like figs, roses, or blueberries. And afterwards she considers any fathomable multiple of these ingredients.
Product Details
- Amazon Sales Rank: #287560 in eBooks
- Published on: 2010-12-01
- Released on: 2010-12-01
- Format: Kindle eBook
- Number of items: 1
Editorial Reviews
From Booklist
The art of mixing one food with another to emanate season harmonies has challenged determined cooks for centuries. A good understanding of scholarship underlies this try to annotate a senses’ reactions, though in a final analysis, flavors possibly ambience good together or they don’t. Segnit, who has done a career formulating and selling new products, has set down what she’s detected over a decades about that flavors orchestrate with one another. She straightforwardly acknowledges a ubiquitous success of such normal pairings as lamb and mint, asparagus and mushrooms, garlic and basil, cucumber and dill, and bacon and eggs. But she goes on to try some-more problematic and startling combinations including watermelon and chili, horseradish and beets, Parmesan and pineapple, oysters and chicken, and even bacon and chocolate. Any determined culinary tyro will find this an useful anxiety work, and home cooks might find equal impulse in Segnit’s artistic ruminations. --Mark Knoblauch
Review
“To season The Flavor Thesaurus entirely it helps to consider of a author, Niki Segnit, as a culinary matrimony broker. An talented though unsentimental matchmaker, she has a present for pairing infrequently muted mixture in a proceed that brings out a best in them and creates them some-more appealing as a integrate than they ever were as loners… She shares an expressive wording with us in this tasty book.”—Wall Street Journal
“The heal for cooking ennui…a cheekily erudite, forever fascinating master list of season pairings both informed and surprising…the entries get we forgetful of both outlandish feasts and after-work comfort foods.”—Whole Living
“Erudite and inspiring, unsentimental and fun, it will make we salivate, laugh, take emanate and feel vindicated. Your synapses will glow in a whole new proceed as we route your palm by your garden spices … A deceptively elementary small masterpiece.”—Sunday Times (UK)
“An artistic beam to mixing flavors.”—Observer (UK)
“An strange and moving resource.”—Heston Blumenthal
“Intriguing, startling and remarkably useful.”—Hugh Fearnley-Whittingstall
“For new cooks and aged hands in a kitchen, this book is a must-have and a must-read. Not usually are a season combinations and recipes offering useful, though Niki Segnit’s descriptions of any and any one are pleasant to read. It’s a multiple between a bedtime review and a kitchen
companion.”—GOOP
“Any determined culinary tyro will find this an useful anxiety work, and many home cooks might find equal impulse in Segnit’s artistic ruminations.”—Booklist
“Fascinating…a intelligent new anxiety for what goes with what, along with purposeful explanations for why.”—Denver Post
“[Segnit’s] discerning proceed produces a friendly collection of description, anecdotes, and recipes within a season multiple entries…Segnit’s insinuate character creates a book beguiling as good as useful. This accessible small beam will be a smashing further for cooks perplexing to enhance their repertoire.”—Library Journal
“One of a many fascinating food books I’ve come opposite in a prolonged time.”—Cincinnati Enquirer
About a Author
Customer Reviews
Most useful patron reviews
23 of 25 people found a following examination helpful.
By learned mom
This book is on my Hannukah Hot List this year. we bought it for my hermit in law who is an brave prepare and finished adult shopping one for myself and a few others on my list. Love this book for a few reasons - 1) it's an immensely unsentimental source of kitchen impulse - it's orderly around a season circle by elementary food pairings. Start by whatever food we have in a residence and we will be connected to a operation of astonishing season partners for it and mostly some good starting recipes 2) Important to a time-starved and culinarily challenged like myself - many of these ideas are not difficult recipes or even cooked, usually food/spice combinations. It gets we behind to a power and morality of good peculiarity mixture and flavors (if usually we had a power a simple mixture like tomatoes and basil that a author contingency knowledge in Europe, though Wholefoods or farmers markets are a good start). Some of these season pairings will pull we out of your palate's comfort section and are value perplexing out of oddity - eg Juniper and Hard Cheese, Watermelon and Oysters, Lobster in Vanilla Butter etc. You can see because Heston Blumenthal a initial prepare behind egg and bacon ice cream gave this book a soap-box review. Lastly, it's full of enchanting food story and food trivia (eg rhubarb leaves are poisonous, artichokes enclose a chemical that inhibits a taste from tasting honeyed flavors etc) and we adore these kind of books - my other faves embody 'Salt' and 'Cod' by Mark Kurlansky and 'Wicked Plants' by Amy Stewart). It doesn't have any flattering cinema or photos, though we consider it will be a kitchen staple. Mine's already lonesome in stains that is a good sign..
11 of 13 people found a following examination helpful.
By Orpen
The Flavor Thesaurus is usually excellent. There's a reason it was nominated alongside Jamie Oliver, Nigella Lawson, Nigel Slater et al for a prestigious Galaxy National Book Awards in a UK: it is classy, original, interesting and intensely useful.
To be honest, I'm not most of a prepare - though my mother is really most so. we examination a book and merely find it intensely funny, enchanting and entertaining.
For my wife, a lerned prepare no less, it is a godsend. Open a refrigerator. A integrate of leftover mixture with no time to shop... in mins we've got something tasty on a table, or during slightest on a way... or we're out during a internal grill though a shame that we could have finished something with what we had during home (the book tells we when flavors don't go good together as good as when they do.)
I bought a duplicate behind from a UK after a outing this summer and now have a US chronicle too. I've given it as a present several times and a recipients adore it.
5 of 6 people found a following examination helpful.
By FitGeGe
I have been perplexing to get divided from recipes and usually prepare naturally though mostly don't know what 'goes' with what. The Flavor Thesaurus is a good apparatus for this, and what saves it from being a dry, boring, unconstrained examination is a author's small witticisms.
No comments:
Post a Comment