Ever wondered why some combinations of food and flavour work and some don't? Well now a new (and the only) book on the subject opens up a whole new world - the Flavour Thesaurus by Niki Segnit from Bloomsbury Books - and explains all. Designed to get the creative juices flowing, as much as inform, the book is a must or great gift for the foody in your life.
Fishy pairings inlude lobster and vanilla, watermelon and oyster and one that might surprise, pineapple and anchovy!
The book follows the form of Roget’s Thesaurus. The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, and Earthy. There are 980 entries in all and 200 recipes or suggestions are embedded in the text.
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