The Flavour Thesaurus Mobi ¾ 400 pages Download ✓ Gwairsoft

Niki Segnit ´ The Flavour Thesaurus Text

The Flavour Thesaurus Mobi ¾ 400 pages Download ✓ Gwairsoft ✓ ➶ [Reading] ➸ The Flavour Thesaurus By Niki Segnit ➫ – Gwairsoft.co.uk Uniue beautifully written and ceaselessly imaginative The Flavor Thesaurus is a completely new kind of food book inspired as author Niki Segnit eHe 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 readingCooking 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 was unable to make it past the chocolate section The author's rambling is so incoherent it is indiscernible from bad editing A couple of examples the section called CHOCOLATE AND COCONUT features the author going on about her cigarette addiction There is no connection She goes through her addiction journey childhood memories and the tasting notes of tobacco I am genuinely unsure if this is a misplaced CHOCOLATE AND TOBACCO entry or if the author is making a connection to the 'addictive' flavor combo Coconut is tossed in once or twice enough to make it truly ambiguous In CHOCOLATE AND HAZELNUT the author casually speculates about the plumpness of contemporary duck breasts Did hazelnut spread used to be called duck breast? The only naming note we're given relates to an Italian folk character However the absolute worst and reason I stopped reading was CHOCOLATE AND STRAWBERRY Obviously I dont care about individual taste preferences I'm fine with her decision not to include zucchini as it seems she doesnt enjoy it She should have felt comfortable doing the same with chocolate and strawberry What she does instead is rant in an ugly manner about how chocolate covered strawberries are the food fed by 'businessmen to call girls in hotel rooms'To be honest if I'm hearing as many second hand memories and grudges about cigarettes and whores I'd rather be reading a food reference book by Tony Soprano Or I guess theres the obvious Anthony Bourdain

Doc Ø The Flavour Thesaurus ´ Niki Segnit

Uniue 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 itThe Flavor Thesaurus is the inuisitive cook's guide to acui There’s no way I’ll ever stop reading this book so I might as well write my review nowI’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 away “The 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 exactlyThis book is way entertaining 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 diagramcolor wheel on steroids on the inner front cover an intro uote 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 uestions “Had I ever really learned to cook? Or was I just reasonably adept at following instructions?” – uestions 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 recipe guidance 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 itAnd then some awesome recipes like the one under Coffee Orange it calls for 44 coffee beans no and 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 sueeze 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 juiceShe references The Sopranos in Peanut Vanilla while arguing the importance of giving someone Fluff when they ask for itIn Pork Broccoli her descriptions could convince even the most staunch broccoli hater to give it another goAnd 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

Text The Flavour Thesaurus

The Flavour ThesaurusRing that understanding to learning the language of flavorBreaking the vast universe of ingredients down to 99 essential flavors Segnit suggests classic and less well known pairings for each grouping almost 1000 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 t What’s good together? Anything and this bookI ran across this book at the new coffee shop in my town and I was so taken with it that I asked the coffee shop owner if I could borrow it Yes I am now asking to take home books I run across at coffee shops And then I had to buy my own copy I’ve told a dozen people who I know love to cook about this book now and all of them have given me some version of the same stare a You Want Me to Read a Book About Flavor Combinations? look that reminds me of the look a person might have on his face as he fills out the paperwork for taking out a mental illness warrant against you But trust me on this It’s about flavor combinations yes and I know you are familiar with lots of these but the author is odd and snarky and fun and most important she can write about food in a way that will make you look for of her works even if it’s a food dictionary or a taste encyclopediaI have to share a little so you will get the uh hum flavor of this bookChocolate Strawberry 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?Fungal fraud aside there’s nothing wrong with synthetic truffle oil which can work wonders pepping up mashed potato cauliflower cabbage or macaroni and cheese and will certainly give you an idea of what truffle tastes like if you’ve never had the real thing In the same way that reading the study guide for Anna Karenina rather than the actual novel will give you an idea of the bookApple Cinnamon A classic The spice graces the sharpness of apple with a sweet slightly woody warmth Like the sitar on a Stones track Similarly shouldn’t be overdoneMint Chocolate Hell is a milk chocolate mint crisp The kind whose flecks of mouthwash flavored grit the manufacturers hope we’ll be too drunk after dinner to spit back into the foil Fudgy saccharine milk chocolate meets sinus widening menthol I’ve had appetizing things collect in my dishwasher filter Mint with bitter dark chocolate on the other hand you can feed me till my teeth acheOh I could go on and on