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!Download Ebook õ The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook ¹ Unique, beautifully written and ceaselessly imaginative, The Flavor Thesaurus is a completely new kind of food book inspired, as author Niki Segnit explains, by her over reliance on recipes Following the instructions in a recipe is like parroting pre formed sentences from a phrasebook Forming an understanding of how flavors work together, on the other hand, is like learning the language it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it The Flavor Thesaurus is the inquisitive cook s guide to acquiring that understanding to learning the language of flavorBreaking the vast universe of ingredients down toessential flavors, Segnit suggests classic and less well known pairings for each, grouping almost , entries into flavor families like Green Grassy, Berry Bush and Creamy Fruity But The Flavor Thesaurus is much than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author s own insights and opinions, all presented in her witty, engaging and highly readable style As appealing to the novice cook as to the experienced professional, The Flavor Thesaurus will not only immeasurably improve your cooking it s the sort of book that might keep you up at night reading Cooking is an art, like writing or painting, and great cooks are artists And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge The Flavor Thesaurus I liked the Flavor Bible much better. I love this book It is part cookbook, part food history, part a glimpse into the head of the author I had it checked out from my library but by page 25 I knew I needed to own it If you like food read this book I say I have finished this book because I have read every page but I think It will be awhile before I am ready to put it on the cookbook shelf In a spare moment I pick it up and look through it or wonder if this flavor and that will go together and I check this book. There s no way I ll ever stop reading this book so I might as well write my review now I m only halfway into the second of sixteen sections and I already have so much to say and the colorful post its are taking over I only first heard of this book when they were coming out with the revised edition with the new cover And it was SO PRETTY that it grabbed my attention right awayThe Flavor Thesaurus Hmm, sounds like a wonderful reference guide for explorations in the culinary frontier and There s no way I ll ever stop reading this book so I might as well write my review now I m only halfway into the second of sixteen sections and I already have so much to say and the colorful post its are taking over I only first heard of this book when they were coming out with the revised edition with the new cover And it was SO PRETTY that it grabbed my attention right awayThe Flavor Thesaurus Hmm, sounds like a wonderful reference guide for explorations in the culinary frontier and pretty too I shall have it immediately My thoughts exactly This book is wayentertaining than I expected I had done a few brief flip throughs before I obtained my own copy noting the lists of flavor pairings and thinking of all the new combinations I d learn to love Since I assumed this would be a pretty straightforward reference book I mean common, thesaurus in the title, a British author, a seemingly complex diagram color wheel on steroids on the inner front cover, an intro quote with the following words Sauternes, foie gras, steak frites, rouille , I read through the intro before I went exploring And whatdoyaknow She s witty Funny She admits to her own misgivings and like me questions, Had I ever really learned to cook Or was I just reasonably adept at following instructions Questions I constantly ask myself The idea of this book is out of the box both in its concept and how it leaves you thinking Sections are organized in flavor categories like Meaty, Cheesy, Sulfurous, Citrusy, Fruity, Woodland, etc Flavor combinations are then listed in short paragraph form which could either contain a simple recipeguidance, than literal see below , a witty anecdote, or an amusing aside Take the commentary on Chocolate and Strawberry for example Not all it s cracked up to be Strawberry s heart like shape and color have seen it unimaginatively match made with that default love token, chocolate But doesn t a strawberry dipped in chocolate just look like a fruit wearing big underpants And aren t they the sort of thing corporate raiders feed to call girls in cream colored hotel rooms I d take chocolate and hazelnut over these two any day I will never feel the same way about Chocolate Strawberry again But I m okay with it.And then some awesome recipes like the one under Coffee Orangeit calls for 44 coffee beans, noand no less Take a large orange and make 44 slits in it Put a coffee bean in each It will now look like a medieval weapon or tribal fetish Put 44 sugar cubes in a jar Position the orange on top and pour over 2 cups brandy, rum or vodka Leave it to steep for 44 days, then squeeze the juice out of the orange, mix it back into the alcohol, strain and pour into a sterilized bottle Alternatively, put it somewhere dark and cool, forget about it completely, find it covered in dust something like 444 days later, try it skeptically, and realize on your second sip that its absolutely delicious without the addition of the juice.She references The Sopranos in Peanut Vanilla while arguing the importance of giving someone Fluff when they ask for it.In Pork Broccoli, her descriptions could convince even the most staunch broccoli hater to give it another go.And like I said, this is only two sections in Definitely a worthy addition to EVERY cook s all ranges from beginner to advanced shelf And a fabulous gift book Sorry I really wanted something that would guide me to understand patterns, create new templates, visualize predict what s likely to work or not But the author and I do not organize ideas in complementary ways, and we taste and eat very differently I could not study the color wheel as I could not process understand it, and I am not motivated to read all the fine print stories interspersed with the lists of pairings It really is most akin to an American Heritage dictionary, in that it s Sorry I really wanted something that would guide me to understand patterns, create new templates, visualize predict what s likely to work or not But the author and I do not organize ideas in complementary ways, and we taste and eat very differently I could not study the color wheel as I could not process understand it, and I am not motivated to read all the fine print stories interspersed with the lists of pairings It really is most akin to an American Heritage dictionary, in that it s mostly lists, with the odd illustration, chart, or usage note but in the cookbook, those additions are just text.One idea caught my eye for chicken the author paired it with sweet bell peppers, and is impressed by the rich saucy dish those two ingredients can make Excuse me Niki, but you correctly specify to leave the skin on chicken thighs You have three ingredients, the additional being chicken fat and of course it s delicious So, yeah, between my lack of respect for her understandings of real life cooking, and my disinclination to use anchovies, lamb, truffles, etc I m done