The Flavor Thesaurus

April 15, 2023
This follow-up to Segnit's Flavor Thesaurus (2012) will please all foodies who want to nerd out on the tiniest details of nature's edible delights and their pairing potential. The prose hums with poetic cadence in descriptions such as caramel roasted, flower and meadow, creamy fruity, zesty woody, nutty milky, and animalic, making it a whimsical read for those who simply want to be delighted by a discussion of food. For instance, elderflower, known for its use in cordials (aka sugar syrups), couples up humorously with family member elderberry ("adding elderflower restores some youthful buoyancy") or with passion fruit ("Too much? Like wearing top to toe leopard print"). Trivia and anecdotes dominate this reference on foods from cashew to kale and Jerusalem artichoke to yuzu, with an occasional recipe like the one for a turmeric and vanilla-infused cake--this an attempt to prove that the familiarity of vanilla can subdue turmeric's powerful flavor in a dessert. Clever, unusual, and overwhelmingly intriguing, part two of The Flavor Thesaurus adds pizzazz to cookbook collections with its offbeat, choose-your-own-adventure look at the possibility of flavor pairings today.

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May 1, 2023
Times food columnist Segnit explores the power of unexpected flavor combinations in this tantalizing and inspiring follow-up to The Flavor Thesaurus. Focused on plant-forward ingredients, this handy reference offers tasty vegetable match-ups for creative cookery, organized within 19 “flavour families.” The “Floral Fruity” category, for example, recommends pairing “lusty” tomato with honey for a sweet ripening effect. “Caramel Roasted” pairings include miso and yogurt, imparting a deep salty flavor tempered by fattiness, and rye and avocado, which “soothes” rye’s “hotter, rougher side.” Mushrooms, prunes, or white beans gain extra dimension in combo with the allium family (garlic, leeks, and chives), while “leguminous” lentils benefit from the “acidic shock” brought by Japanese pickled ginger. Chocolate-infused halva becomes “not unlike a Milky Way that has melted in your beach bag then resolidified in the fridge.” Recipes primarily take the form of suggestions or formulas, often presented as reminiscences by the author, whose easygoing prose draws on culinary science, sensory appeal, and the spirit of experimentation. With its flavor pairings conveniently cross-referenced, this guide is as practical as it is mouthwatering. Agent: Zoë Waldie at Rogers, Coleridge & White.

May 1, 2023

Fans of Segnit's original The Flavor Thesaurus: A Compendium of Pairings, Recipes, and Ideas for the Creative Cook will be thrilled with her follow-up, which is less of a cookbook and more of a reference guide to enlivening one's palate. Ingredients are divided into categories such as "cruciferous," "nutty milk," and "sweet woody," and then they are paired with a tasty companion. The entries vary in length, but Segnit describes in a paragraph or two why these pairs work together and provides plenty of recipe inspiration. Perfect for opening the pantry, digging out an ingredient that needs to be consumed or is taking up space, and putting it to use. Like any good reference book, a thorough index provides easy navigation. Segnit's prose will be familiar to fans as she reminisces about meals, ingredients, and cooking techniques, all with her signature humor. Recommend to those who enjoy experimenting in the kitchen and looking behind the scenes of cookery, along with fans who are looking for the next installment of flavor pairings. VERDICT Food lovers will enjoy Segnit's meander through food memories, recipes, and advice, along with all the practical uses for this flavor reference guide.--Sarah Tansley

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