Name: The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks
Price: 25.67 GBP
Availability: InStock
Author: Niki Segnit
ISBN: 9781639731138

portada The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks

Type

Physical Book

Author

Niki Segnit

Publisher

Bloomsbury Publishing

Language

English

Pages

384

Format

Hardcover

Dimensions

21.6 x 13.5 x 2.5 cm

Weight

0.45 kg.

ISBN13

9781639731138

Synopsis "The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks"

The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 99 essential ingredients and hundreds of flavor combinations. With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is "grassy" like dill, cucumber, or peas, or "floral fruity" like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her "phenomenal body of work"(Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice-as well as favorites like almond, avocado, garlic, lemon, and parsley from the original-then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.

Niki Segnit

(Author)

View Author's Page

Cumplió los veinte años sin haber pelado jamás una patata, hasta que un día descubrió que le encantaba cocinar. Se dedica profesionalmente al marketing especializado en alimentos y bebidas, y ha trabajado con marcas muy conocidas de dulces, snacks, comida para niños, condimentos, productos lácteos, bebidas alcohólicas y refrescos. Ha escrito para The Guardian, Times y The Observer, y es una entusiasta de los sabores y su combinación. Vive en Londres con su marido.

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