The Flavor Thesaurus: A Comprehensive Guide to Pairings, Recipes, and Creative Cooking Ideas

Carlos H. C. Correa: Para quem já domina técnicas de cozinha; Para quem já possui vários livros de Receitas; Para quem quer dar um charme especial ou recriar um prato tradicional; Este livro é excelente. Sugiro ainda 4 livros que trabalham estas questões: The Flavor Bible; The Flavor Matrix; The elements of taste;
Exemplo de resultado obtido: Mousse de Chocolate com Cardamomo. Há 3 receitas que faço a do Claude Troigros (só ovos), a do Laurent Suaudeau (só creme de leite) e do Joel Robuchon (ovos e creme de leite) todos crescem.

Brazil on Jul 21, 2023

KJL: Beautifully written. Not a lot of recipes, but that is okay because I bought this for inspiration. I am not disappointed.

United States on Jul 03, 2023

Jane from Maine: I am an accomplished, passionate cook with some professional experience later in life. I like to cook from my senses, rather than following recipes, finding them to be constricting. The greatest joy in cooking for me is putting things together in a unique way - (a friend once told me that I literally dance in the kitchen.) Although I have an extensive cookbook collection, it is books like this one that I usually reach for - they allow for maximum creativity.

United States on Jun 19, 2023

LADenver: I'm sold on this now, but it's taken me a bit of time to really get into this book. Sometimes the information associated with a pairing doesn't speak to me at all - I don't get it. But most of the time I learn from it - I think its making me a better baker - its introduced me to nuances of flavor and pairings that I wouldn't normally have considered. Definitely makes me think outside the box. There are quite a few recipes in there that are fantastic (although the recipes are bare minimal in instruction and definitely not for beginners or the non-adventurous). Would recommend for foodies or bakers who want something unexpected and are tired of the same old cooking-baking books. This is a keeper for me....I can't imagine I'll ever get bored with it or learn everything in it, which is fantastic!

United States on Oct 27, 2022

Nick Armstrong: Can I give six stars? Ten?

This is one of the smartest, loveliest, most informative, well-written, funny books I've ever had the pleasure of reading. That it refers to my love of cooking, also from an amateur perspective, makes it all the more special. No, it's not a cook book, but every so often a recipe shows up (pasta with onion and anchovies, with a reference to my soul's home, Venice) knocks this book out of the ballpark. Brava, Niki Segnit! (Who I don't personally know...)

United States on Jun 08, 2022

Alexandra: Love this! Shows what ingredients go well with others!

Canada on Apr 12, 2022

Dani: I’ve been hunting for a pairing for sweet chili Thai. So I bought this book. Now, this book is great but it’s got some very odd combinations that I will never consume and the basics I was hunting for aren’t there.

Canada on Dec 23, 2020

Lutetia: Das Buch ist nicht ganz makellos. Es hatte ein paar Kratzer, Dellen und ein Farbe am Einband als ich es ausgepackt habe - hat mich aber nicht so arg gestört da ich es für 8€ gekauft habe. Ein bisschen enttäuscht war ich dennoch.

Ansonsten tolles Buch und wahnsinnig spannend für kreative Köche. Hier geht es mehr um food pairings, und weniger um Rezepte mit genauen angaben. Man erfährt auch oftmals einen geschichtlichen Hintergrund eines Gerichts! Genau das richtige für mich. Nach dem Larousse Gastronomique ist es definitiv ne Bibel die in jede Küche gehören sollte.

Germany on Jul 22, 2019

Tamion: as a bloke who loves reference books (me), or as a woman who loves cooking (my wife), this disappoints by not listing all the flavours and ingredients, so often you'll excitedly pick this up to find an alternative solution to your culinary curiosity, only to have your hopes dashed because it doesn't offer an alternative to turmeric for your Asian sweetbreads (or whatever).
but then, if it DID cover everything you wanted, it would probably have to come as a 13-volume set and would cost five (or perhaps 13) times as much, so actually i'll cut the author some slack - she's done an incredible job to research as much as she has.
and whilst sometimes i do wonder just how objective her flavour knowledge (taste?) is, it is a thankless task she's taken on. well...apart from the several pounds of my money with which she's been thanked with each sale.
but hey...it's a real pretty book and makes for good coffee table (kitchen counter?) pick-up-and-browse reading. and it made an original and still appreciated gift for my wife (she's nodding, so i done good).

United Kingdom on Mar 02, 2014

S. Linkletter: This book wasn't at all what I expected, but after I accepted it for what it is I really began to enjoy it.

What I Didn't Like

Another reviewer found it to be like a dictionary in its definitions and details. I found it not at all like that. In fact, it is entirely subjective even by the author's own attestation. The "color wheel" of flavors I found to be useless. The copy without a seam from the binding is not even in color. Furthermore, the typeface on that copy is so small as to be unreadable for me without a magnifying glass. Aesthetics aside, the flavor wheel seems primarily presented to demonstrate that the author can cleverly devise a circular table of food flavors. There is nothing stemming from the wheel that will help you determine which flavors go together. It's not anything like an artist's color wheel, with those associated concepts.

What I Came To Enjoy

The author's rather creative idea was to compile a list of 99 foods and/or food types. The and/or is because some of the 99 are extremely well defined, such as "Lemon", while others are very general, such as "Hard Cheese". Regardless, those are how the author sees the universe of food, and...

United States on Oct 05, 2013