Niki Segnit

Despu s del xito mundial de La enciclopedia de los sabores, regresa la reina de las combinaciones con una secuela que recoge a n m s sabores. «Losi ngredientes inspiran a Segnit, pero son sus reflexiones, sus descripciones vibrantes, las que nos inspiran a sus lectores. La luz es ella . -Mar a Nicolau Un compendio nico de m s de 800 combinaciones de sabores a partir de verduras que seducir n por igual a veganos, vegetarianos y omn voros. La Enciclopedia De Los Sabores. Vol. 2 ense a a los amantes de la comida y la bebida a apreciar m s y mejor los 92 ingredientes que cubre, y las m ltiples maneras (cl sicas y contempor neas) de emparejarlos de un modo delicioso. ENGLISH DESCRIPTION The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. "After all, the combinations you think you know, the ones you've never even considered, will blow your mind ... Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage."--Yotam Ottolenghi in The New York Times Magazine, on how he uses More Flavors for recipe development " Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark Bittman With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is "grassy" like dill, cucumber, or peas, or "floral fruity" like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her "phenomenal body of work" (Yotam Ottolenghi) to produce a new treasury of pairings―this time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice―as well as favorites like almond, avocado, garlic, lemon, and parsley from the original―then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.

The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. "After all the combinations you think you know, the ones you've never even considered will blow your mind ... Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage."--Yotam Ottolenghi in The New York Times Magazine, on how he uses More Flavors for recipe development " Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark BittmanWith her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is "grassy" like dill, cucumber, or peas, or "floral fruity" like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her "phenomenal body of work" (Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice-as well as favorites like almond, avocado, garlic, lemon, and parsley from the original-then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.

Eta kniga stala estestvennym prodolzheniem pervoj knigi Niki Segnit, "Tezaurus vkusov", polzujuschejsja bolshim sprosom vo vsem mire. Vtoraja kniga podelena na 12 glav, ili kompleksov, naprimer, "Khleb", "Bulon, sup, ragu" ili "Keksy i biskvity". Kazhdaja glava nachinaetsja s nebolshogo esse o bljudakh, kotorye vkhodjat v dannyj kompleks, i svjazi mezhdu nimi. Ostavshajasja chast vkljuchaet v sebja bazovye retsepty, razdely "Otstuplenija" s idejami zameny tekh ili inykh produktov i "Variatsijami" s vozmozhnymi variantami ispolnenija bljud. Dlja nagljadnosti v knigu dobavleny tsvetnye illjustratsii dlja kazhdogo kompleksa.

A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

'You could cook from it over a whole lifetime, and still be learning’ Nigella Lawson‘A rigorous, nuts-and-bolts bible of a book’ Jay Rayner, Observer‘Lateral Cooking...uncovers the very syntax of cookery’ Yotam Ottolenghi‘Astonishing and totally addictive’ Brian EnoThe groundbreaking book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour ThesaurusDo you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 ‘starting-point’ recipes, including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials – and then building it back up again. So, under ‘Bread’, we learn that flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of new flavour combinations awaits, each related in Niki’s signature combination of culinary science, history, chefs’ wisdom and personal anecdote. You will realise that recipes that you had thought were outside of your experience are reassuringly similar to things you’ve made a dozen times before. It will give you the confidence to experiment with flavour, and the variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards. You will, in short, learn to cook ‘by heart’– and that’s where the fun really begins.

Un compendio nico de combinaciones de sabores. Alguna vez se ha preguntado por qu un sabor combina con otro? O pensado qu se puede hacer con unos rabanitos? La enciclopedia de los sabores es el primer libro que estudia qu combina con qu , en grupos de a dos. La secci n final enumera en orden alfab tico 99 ingredientes comunes y sugiere combinaciones cl sicas y otras menos habituales para cada uno. La inicial presenta una entrada para cada uno de los 99 sabores y est organizada en 16 «temas como moras y arbustos, verdes y hierbas o terroso. Hay 980 entradas en total y 200 recetas o sugerencias en el texto. Cubre combinaciones tradicionales como cerdo y manzana, vainilla y cereza o ajo y perejil; favoritos recientes como chocolate y chile, vainilla y langosta o queso de cabra y rabanitos; y parejas interesantes pero extra as a primera vista, como morcilla y chocolate, lim n y ternera, setas y ar ndanos o sand a y ostras. Magn ficamente editado (ganador del premio al libro mejor editado en Reino Unido), La enciclopedia de los sabores no es solo un libro de referencia apetecible y muy til que mejorar sus platos; es el tipo de libro que no podr s dejar de leer por la noche. ENGLISH DESCRIPION In this lively and exceptionally enjoyable book, career flavor scientist Niki Segnit uncovers the essential flavors of food, and organizes them into 160 basic ingredients. In this concise way, she articulates every flavor imaginable, whether it's a "grassy" food like dill, cucumber, or peas, or a "floral fruity" one like figs, roses, or blueberries. And then she considers every conceivable combination of these ingredients. 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 flavor pairings. The result is a reminder that there are almost infinite possibilities in an everyday kitchen, whether it means spinning celery and dill into a savory broth, orange and carrots into a crisp salad, or cabbage and sage into an elegant cream sauce. This book is also full of quirky observations, practical information (hundreds of recipes are embedded in the narrative) and more than a few good jokes. Beautifully packaged, The Flavor Thesaurus is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking-it's the sort of book that might keep you up at night reading.

"A perfect reference for the aspiring foodie." -Chicago Tribune Winner of the Andr Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything. 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. 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. 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. Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and 200 recipes, The Flavor Thesaurus is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.

Watch out for Niki’s long-anticipated follow-up, More Flavours focusing on plant-led pairings – coming in May 2023. 'Delightful and informative ... I love Niki’s style of writing – packed with knowledge and information, but conveyed with such a lightness of touch' YOTAM OTTOLENGHI 'The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' NIGEL SLATER 'An eclectic combination of dictionary, recipe book, travelogue and memoir ... A deceptively simple little masterpiece' SUNDAY TIMES 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. 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. Observer Book of the Year Best Food Book – André Simon Food & Drinks Awards Best First Book – Guild of Food Writers Awards

S chem sochetaetsja jagnenok? Kakuju pripravu dobavit k beloj rybe, chtob poluchit originalnoe bljudo? Pochemu chili tak prekrasno ottenjaet gorkij shokolad? Otvety na eti voprosy interesny ne tolko professionalnym shef-povaram, no i novichkam, kotorye khotjat prigotovit vkusnoe bljudo. Niki Segnit, v proshlom uspeshnyj marketolog v sfere produktov pitanija, reshila sozdat polnyj spravochnik sochetaemosti vkusov. "Tezaurus vkusov" - eto spisok iz 99 populjarnykh produktov s raznymi sochetanijami - klassicheskimi i menee izvestnymi. Vsego 980 vkusovykh par, k 200 iz nikh privodjatsja retsepty. Vse ingredienty podeleny na 16 tematicheskikh grupp. Naprimer, "syrnye", "morskie", "zharenye" i t.d. K kazhdomu sochetaniju vkusov privedena statja s kulinarnym, istoricheskim i avtorskim bekgraundom. Pomimo klassicheskikh sochetanij, takikh kak svinina-jabloko, ogurets i ukrop, v slovare mozhno vstretit sovremennye pary - kozij syr i svekla, lobster i vanil, a takzhe nezhelatelnye sochetanija: limon i govjadina, chernika i griby i t.d.