Birds of a feather flock together. Flavour Thesaurus is a book about couples of a different kind: Chocolate and tomato, coffee and beef, mushroom and apricot and many more. In her beautifully and intelligently designed book, the author Niki Segnit writes about known and less known flavour pairings and offers a useful tool to the creative chef. The book is organized into 16 flavour categories such as Earthy, Creamy Fruity, Marine or Green & Grassy. Earthy for example includes mushrooms, aubergine, beetroot or cumin. Green & Grassy includes cucumber, anise, parsley and chili. Segnit certainly goes beyond basic flavor categories and thereby inspires to be creative and experimental.
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