The Flavour Thesaurus: More Flavours: Plant-led Pairings, Recipes and Ideas for Cooks
Autor Niki Segniten Limba Engleză Hardback – 11 mai 2023
Odată cu schimbarea sezoanelor, curiozitatea noastră culinară caută adesea noi moduri de a pune în valoare ingredientele proaspete, iar The Flavour Thesaurus: More Flavours vine să răspundă tocmai acestei nevoi de explorare. Suntem de părere că forța acestui volum rezidă în capacitatea autoarei Niki Segnit de a transforma teoria aromelor într-o lectură captivantă, aproape narativă. Spre deosebire de o carte de bucate convențională, acest „tezaur” este organizat alfabetic, pornind de la 99 de ingrediente esențiale pentru a explora mii de combinații posibile, de la cele familiare, precum castravetele și mărarul, până la asocieri surprinzătoare, cum ar fi afinele cu ciuperci sau pepenele cu scoici.
Abordarea amintește de The Flavor Bible prin rigoarea catalogării ingredientelor, dar Niki Segnit adaugă o voce personală, plină de umor și erudiție, care transformă consultarea dicționarului într-o plăcere literară. Dacă în prima sa lucrare, celebrul The Flavour Thesaurus, autoarea punea bazele chimiei culinare intuitive, în acest nou volum ea extinde spectrul către arome mai subtile și variațiuni vegetale complexe. Putem afirma că, la fel ca în Lateral Cooking, Niki Segnit nu ne oferă doar instrucțiuni, ci ne învață sintaxa gustului, oferindu-ne libertatea de a improviza cu încredere.
Fiecare intrare este o invitație la experiment: cele 200 de rețete minimaliste incluse sunt mai degrabă schițe de geniu decât algoritmi rigizi. Este un instrument indispensabil pentru cei care vor să înțeleagă de ce anumite gusturi rezonează, oferind o experiență de lectură care, așa cum sugerează și recenziile internaționale, te poate ține treaz noaptea, plănuind următoarea masă.
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Specificații
ISBN-10: 1526608987
Pagini: 348
Dimensiuni: 140 x 220 x 32 mm
Greutate: 0.46 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Publishing
Locul publicării:London, United Kingdom
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De ce să citești această carte
Această carte este esențială pentru pasionații de gastronomie care vor să depășească stadiul de simpli executanți de rețete. Cititorul câștigă o înțelegere profundă a modului în care aromele interacționează, primind încrederea necesară pentru a crea preparate originale. Este cadoul ideal pentru un bucătar creativ sau pentru cineva care dorește să exploreze limitele gustului dincolo de combinațiile clasice, totul într-un format grafic deosebit, publicat de Bloomsbury Publishing.
Descriere
'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER
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The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour Thesaurus
In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life.
Together with Niki Segnit's first book, The Flavour Thesaurus, this is a modern classic of food writing and as much a bedside read as an indispensable kitchen resource.
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'This gorgeous, erudite, learned book puts you in a state of permanent hunger' - ZOE WILLIAMS
'A must-have for food writers and chefs everywhere' - GEORGINA HAYDEN
Recenzii
As brilliant, informative and witty as the first Flavour Thesaurus, this latest by Niki Segnit is certain to become an invaluable companion in your kitchen. The range of flavour combinations and recipe suggestions is incredible, written with lightness of touch and humour that had me laughing out loud at home and on the Tube. An invaluable read - I couldn't have written any of the Roasting Tin books without reference to the first Flavour Thesaurus: this book will inspire a new generation of home cooks, chefs and writers alike
A must-have for food writers and chefs everywhere
This gorgeous, erudite, learned book puts you in a state of permanent hunger, searching the internet for yuzu. I cook from it, I read it in the bath. You wouldn't believe how many stains I've already got on it, I've only had it a month.
A brand new take on plant-based what-goes-with-what that frees us omnivores to go veggie because it tastes so good. Not so much a recipe-book as an ideas-machine: who'd have thought that brown sauce is sweetened with dates? Inspirational. The woman's a genius
The Flavour Thesaurus absolutely transformed the way I thought about ingredients and flavour, and set me on the road to cooking (and mixing cocktails) much more intuitively. It was funny, too, which is rare for a book that is so useful. Through her vivid writing, Segnit's turned up the colour saturation in my sensory world. And I'm pleased to say - in the best possible way - that More Flavours is no different. Segnit has just found 92 (mostly plant-based) new flavours to conjure with ... In a publishing world groaning with identikit food books, [More Flavours] is really unique
I'll happily read anything Niki Segnit cares to write: a shopping list, a birthday card - and most definitely this, her third book.As lively as the writing may be, this is a scholarly resource that should always be near the kitchen. I read it, smiling, in a day.
Niki Segnit has done it again.Bedtime and kitchen reading at its finest.
There are cookery writers, recipe-writers and culinary historians. And then there's Niki Segnit. She's the real thing - a genuine, gold plated sui generis (she's earned herself the Latin)... The essence and genius of the woman lie in the stories and digressions. There are culinary gems aplenty. Revelations abound
The Flavour Thesaurus: More Flavours is a food manual, bursting with descriptions, suggestions, recipes and science.The first book, a brilliant idea executed brilliantly, provided a jolt. This second volume. [is] if anything more useful than number one because it's in tune with how many of us eat these days: focusing on plants, but without ruling out meat and fish..Segnit [is] a brilliant writer, a tireless researcher.clearly an excellent cook, but also a discriminating editor.You can read it cover to cover, but better still. read the relevant section and see where the book takes you. If it's plums, it'll be to a café in Dittisham, which you've reached by ferry from a pontoon on the River Dart. How about that for transportive food writing?
You can cook from Segnit's books, learn from them, nerd out over them or just read them like novels, cover to cover, and emerge feeling delighted and enriched.