It covers the classic combinations – pork and apple, cucumber and dill for example, but also explores food in ways you hadn’t thought of before – beef with anchovy in its form of Thai style beef salad with fish sauce along with other modern and unusual pairings such as lobster and vanilla and watermelon with oysters.
The book is divided up in the same form as Roget’s Thesaurus, with a section at the back listing 99 mainstream ingredients with classic suggestions and well known flavour pairings for each. The front section of the book is divided into charming categories such as brine and salt, marine, woodland, mustardy and roasted.
This is a triumph of a book and one that is definitely worth adding to your kitchen library – you’ll find it easy to dip in and out of and take culinary inspiration from when all you’ve got in the fridge is a black pudding and half an apple.
The Flavour Thesaurus by Niki Segnit published by Bloomsbury, RRP £18.99