DESCRIPTION : 10th Anniversary Edition of the bestselling book, jacketed with a limited edition poster 'The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' – Nigel Slater ‘Every time I return to it, which is often, it makes me tingle with happy greed’ – Bee Wilson 'A bible for anyone who cooks by grabbing ingredients from the fridge' – Independent Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre. You will find traditional pairings: pork & apple, lamb & apricot, cucumber & dill; contemporary favourites like chocolate & chilli and goat's cheese & beetroot, and interesting but unlikely-sounding pairings like black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text. Now featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading. Observer Book of the Year Best Food Book – André Simon Food & Drinks Awards Best First Book – Guild of Food Writers Awards PRODUCT DETAILS : ISBN : 9780747599777 BY (AUTHOR) Segnit, Niki PUBLISHER : Bloomsbury Publishing PLC PUBLICATION DATE : June 21, 2010 COUNTRY OF PUBLICATION : United Kingdom IMPRINT : Bloomsbury Publishing PLC LANGUAGE : English AGE : General PRODUCT FORM : Hardback DIMENSION : 216 mm x 135 mm WEIGHT : 552 g PRODUCT CATEGORY : Lifestyle, Hobbies & Leisure Reference, Information & Interdisciplinary subjects
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