Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings.

In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen.

Whether a flavor is defined by a 'grassy' ingredient like dill, cucumber, or peas, or a 'floral fruity' food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. Winner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book AwardĪ complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything. 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.'A perfect reference for the aspiring foodie.' - Chicago Tribune There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text. 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. 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. 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. 'The books I value most are those I return to again and again.

Winner of the André Simon Award 2010 for gastronomic literature.

'An original and inspiring resource' - Heston Blumenthal.

Discover Niki Segnit's gastronomic guide of flavour pairings, recipes and ideas for the creative cook to get the juices flowing.

Described by the Observer as 'An exquisite guide to combining flavours' and 'The perfect manual for experimental cooks' by the Independent, The Flavour Thesaurus is a unique compendium of flavour combinations.

Niki segnit the flavour thesaurus