No catches, no fine print just unadulterated book loving, with your favourite books saved to your own digital bookshelf.
New members get entered into our monthly draw to win £100 to spend in your local bookshop Plus lots lots more…Find out more
Niki Segnit has spent twenty years working with global companies such as Unilever, KP, Lindt, Diageo, Coca-Cola and Cadbury developing new brands, new products and new flavours. She has travelled all over the world in pursuit of interesting things to eat, and at home has been known to cook nothing but the cuisine of a single country for a month. Niki Segnit is a columnist for The Times. She is married to an omnivore and lives in London’s West End.
Shortlisted for the Galaxy Food & Drink Book of the Year 2010. Beautifully packaged, The Flavour Thesaurus is not only a highly useful and covetable reference book that will immeasurably improve your cooking, it's the sort of book that might keep you up at night reading. There are 980 entries in all and 200 recipes or suggestions are embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, lobster & vanilla, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster.
'You could cook from it over a whole lifetime, and still be learning' Nigella Lawson 'A rigorous, nuts-and-bolts bible of a book' Jay Rayner, Observer 'Lateral Cooking...uncovers the very syntax of cookery' Yotam Ottolenghi 'Astonishing and totally addictive' Brian Eno The groundbreaking book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 'starting-point' recipes, including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials - and then building it back up again. So, under 'Bread', we learn that flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of new flavour combinations awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and personal anecdote. You will realise that recipes that you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before. It will give you the confidence to experiment with flavour, and the variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards. You will, in short, learn to cook 'by heart'- and that's where the fun really begins.
Schokolade mit Kardamom, Austern mit Wassermelone oder doch lieber Avocado mit Kaffee? Niki Segnits Geschmacksthesaurus ist das perfekte Handbuch fur das unkonventionelle Kombinieren von Aromen.