![]() ![]() ![]() It was winner of the André Simon Award for best food book, the Guild of Food Writers Award for best first book and shortlisted for the Galaxy National Book Awards. The Flavour Thesaurus, first published in 2011, is a global bestseller and has been translated into fifteen languages. Witty, playful and beautifully written, More Flavours is as much a bedside read as an indispensable kitchen resource. Together with Niki Segnit’s first book, The Flavour Thesaurus, this is a modern classic of food writing. There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life. Some of the pairings are classic, like Honey & Yoghurt or Green Bean & Tomato, some are contemporary like Turmeric & Ginger or Black Bean & Avocado, many are global like Miso & Seaweed or Tofu & Chilli, and others are compellingly unexpected, like Tamarind & Cheese or Papaya & Green Bean. Every ingredient is vegetarian and explored with the economy of a thesaurus, then expertly paired with those they complement. ![]() In The Flavour Thesaurus: More Flavours – Plant-led pairings, recipes and ideas for cooks, Niki Segnit applies her ground-breaking approach to explore 92 plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. ![]()
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