Everyone knows that beef and onion go together, or that cheese is best savoured with crusty bread or crackers, but have you ever considered having melon with mint in a refreshing drink or thought of preparing strawberry vinaigrette to dress a salad?
Well, Niki Segnit has. She’s considered, researched, tried and tested. And she has expertly written about both the more traditional food combinations we have grown accustomed to, and those less known but just as perfect she has come across, in her book, The Flavour Thesaurus (website / buy this book here and shipping is free*).
Whether you’re on a look out for a one-of-a-kind gift for a passionate foodie who has it all, or are looking for new and innovative ingredient pairings, The Flavour Thesaurus is the perfect guide to the art of combining flavours.
Suggesting “pairings, recipes and ideas for the creative cook” the book is an excellent kitchen companion for anyone passionate about good food, including those just starting out on their culinary adventures.
The index is divided into flavour families such as for example roasted, meaty, cheesy, earthy, green and grassy, spicy, citrussy; while a pairing index at the back provides a useful reference to combining ingredients at a glance.
The book also contains a large number of recipe overviews that will have you salivating and cooking up a storm in no time.
I absolutely love the idea and the execution! Brilliant!
Published by Bloomsbury. RRP £18.99 / A$45
*Buy the book from The Book Depository for as low as A$26.97 with free shipping to over 90 countries, including Australia, USA and UK.