I guess you know how a thesaurus works.
You transform words into ideas and ideas into words, you find the exact expression of what you want to say, you explore words attached to an idea…
For those who love to write and/or read, a thesaurus is a great tool in which you can easily lose yourself as one word leads to an idea that leads to some many other words and so on. It’s hard to stop!
“The Flavour Thesaurus”, edited at Bloomsbury, is based on the same principle. Flavours are divided into categories: roasted, meaty, cheesy, earthy, … There are 16 categories, each made of several ingredients. Each ingredient is introduced then combined with other ingredients, associations described, commented, eventualy illustrated with recipes… The author, Niki Segnit, has a great way to take you inside her book. It’s fun and easy to read as well as insightful and smart. You could read the book from start to finish without pain!
This book is inspiring for whomever likes to cook and it’s one where to return often to open our cooking and flavouring worlds!
Leave it on your bedtime table and dive into it here and then. You’ll surely dream about a great combination to try the next day!
Here is an example of a small journey inside the book:
1st category : roasted
1st ingredient : chocolate
Niki Segnit proposes, among others, the next associations (her comment are her own and we don’t discuss taste!): apricot, almond, ananas, aniseed, avocado, banana, beetroot, black pudding, peanut, coffee, cinnamon, cardamom…
So now, I’m going to see what she has to offer for cardamom found in the citrus section and associated with: vanilla, saffron, rose, pear, coconut, mango, lard (bacon), coriander seeds, ginger, carrot…
And so on until you’re so hungry you have to make something, anything, to bite, to devour, to taste!
This is a book to have, to give, to go back to often!