關於本電子書
'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.
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
'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.
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
評分和評論
4.9
15則評論
關於作者
Niki Segnit was inspired to write The Flavour Thesaurus when she noticed how dependent she was on recipes. Her background is in marketing, specialising in food and drink, and she has worked with many famous brands of confectionery, snacks, baby foods, condiments, dairy products, hard liquors and soft drinks. She is a writes a column for The Times and lives in central London with her husband.
為這本電子書評分
歡迎提供意見。
閱讀資訊
智慧型手機與平板電腦
筆記型電腦和電腦
你可以使用電腦的網路瀏覽器聆聽你在 Google Play 購買的有聲書。
電子書閱讀器與其他裝置
如要在 Kobo 電子閱讀器這類電子書裝置上閱覽書籍，必須將檔案下載並傳輸到該裝置上。請按照說明中心的詳細操作說明，將檔案傳輸到支援的電子閱讀器上。
