The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook
Niki Segnit
Language: English
Pages: 400
ISBN: 160819874X
Format: PDF / Kindle (mobi) / ePub
Niki Segnit's essential culinary reference book is now available with an award-winning, internationally acclaimed design. As appealing to the novice cook as to the experienced professional, it will immeasurably improve your cooking―and it's the sort of book that might keep you up at night reading. Beautiful, entertaining, and exhaustively researched, this is a globetrotting collection of flavor pairings as told by a writer with a discerning palette and an entertaining, original voice.
Gourmet Hot Dogs: How to Dress your Dog with Style
DIY Nut Milks, Nut Butters, and More: From Almonds to Walnuts
Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks
Savour Mumbai: A Culinary Journey Through India's Melting Pot
Care. It’s not supposed to look perfect. And if you really make a mess of it, you can always go nuts, break it into pieces and call it Eton mess—a classic English dessert of broken meringue, berries and heavy cream. Hazelnuts share strawberry’s love of toffee-nosed flavors, so a swirl of caramel sauce is an excellent addition. Strawberry & Melon See Melon & Strawberry, *. Strawberry & Mint Freshly torn mint, a squeeze of lemon juice and a few pinches of sugar can really amplify strawberry’s.
See Strawberry & Vanilla, *. Vanilla & Tomato When used in moderation, Mexican vanilla, which has a spicy quality, draws out a similar spiciness in tomato-based dishes, while taking the edge off the acidity. Some recommend a touch of Mexican vanilla in a tomatoey chili con carne, but a bolder cook might pair just the two in a soup. Claude Bosi at Hibiscus, in London, takes them in a sweet direction in a dish with fragments of frozen raspberries. Vanilla & Walnut See Walnut & Vanilla, *. White.
It as a great match for roast beets. Liver & Black Pudding See Black Pudding & Liver, *. Liver & Chili Liver needs robust partners to set off its bold iron flavor. Try marinating chicken livers in an Indian sauce of hot paprika, mustard oil and yogurt, then grilling them over charcoal. Chef and writer Mridula Baljekar notes that while it’s rare to find liver on the menus of Indian restaurants, it’s frequently cooked in Indian homes. She coats chicken livers in a mixture of flour, chili, cumin.
Teasing out the sweetness in meat, seafood and greens. Garlic, on the other hand, is rude, coarse, and leaves a firm, sulfurous impression. Indian chefs make a ginger-garlic paste to use as a marinade for meat or as part of a sauce. Process equal quantities by weight of peeled garlic and ginger into a paste, adding about 1 tbsp water per 3 oz. Will keep for a couple of weeks in the fridge or longer in the freezer. Garlic & Goat Cheese See Goat Cheese & Garlic, *. Garlic & Hazelnut See Hazelnut.
Cilantro’s aroma is a fatty aldehyde called decenal, which is also responsible for the waxy note in orange peel. Decenal is highly unstable, so cilantro quickly loses its characteristic aroma when heated, and is mostly used uncooked, as a garnish. Try a salad of orange slices, sweet onion and radish, strewn with torn cilantro. Some Thai spice pastes include cilantro root, which contains no decenal, instead contributing woody, green notes not dissimilar to parsley. Cilantro is often used to pep up.