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Niki Segnit’s World of Flavors

  • Marlon Mata
  • April 1, 2011

Flavor is everything about food. That is the one rule that all chefs and cook around the world understand. No matter how good or how attractive your dishes can be, if the flavors do not go along well with each other, then you have just wasted your time and efforts.

A perfect dish is made with the harmony of flavors. Food must always taste good, regardless of how it looks. Presentation counts, that is true, but no one has ever been able to contradict what flavor dictates. By putting the right combination of flavors together, food take on an entirely different dimension. The trick here lies on knowing which one would actually work.

This pretty much sums up what Niki Segnit’s book, The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook, is all about.

This is the ultimate cook for foodies, from those who cannot cook to save their lives, to those who love to experiment in cooking. Unlike most cookbooks that start on a specific season or ingredient, Segnit’s book starts cooking preparations using taste. Just take a peek at what your refrigerator have, and then cook around using the nifty flavor wheel of the cookbook.

Also, the nice thing about the book is the variety of ingredients that you can throw in together to create delicious meals. There is the usual pairings like asparagus and mushrooms, lamb and mint, bacon and eggs, garlic and basil, and cucumber and dill. There are also odd pairings that would actually turn out well like oysters and chicken, horseradish and beets, watermelon and chili, Parmesan and pineapple, and even bacon and chocolate. From these pairings, you can then make your own combinations simple by following the principles outlined in the book.

If you want to learn cooking by flavor, or you if you just want to know if orange and mushrooms would actually go well with each other, then this book is just right for you. You should give it a try.

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