WHISK — Cookbooks at VOLUME
The first volume of Niki Segnit’s FLAVOUR THESAURUS has a special place on our kitchen bookcase, and we consult it often, either because we are wondering how ingredients can go together (or not) in something we are about to make, or just because Segnit’s wit, wisdom and snide comments make the book endlessly dippable and a good way to spend those few minutes waiting for the dish to be ‘done’. Segnit introduces us to an ingredient and then ‘cross-references’ it with a whole range of other ingredients, describing the effects and resonances of that combination or flavour collision. Deeply researched and packed with notes, The Flavour Thesaurus is the perfect guide to cooking something exactly the way you want it to be, whether you are a kitchen novice or an experienced chef. It is also a way of avoiding disasters (or at least of going into them with your eyes open). We have had the first volume for years, and now we are delighted with the NEW second volume, which adds another 92 mostly plant-based flavours and over 800 more entries — double the delight!