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De smaakbijbel: combinaties, inspiraties en…
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De smaakbijbel: combinaties, inspiraties en recepten (original: 2010; edição: 2011)

de Niki Segnit, Jacques Meerman (Tradutor)

MembrosResenhasPopularidadeAvaliação médiaMenções
6801926,038 (4.19)12
Breaking the universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families.--From publisher description.
Membro:Arenda17
Título:De smaakbijbel: combinaties, inspiraties en recepten
Autores:Niki Segnit
Outros autores:Jacques Meerman (Tradutor)
Informação:Podium
Coleções:Sua biblioteca
Avaliação:****
Etiquetas:library, x-2011, nf-food, read

Detalhes da Obra

The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook de Niki Segnit (2010)

  1. 00
    The Spirits de Richard Godwin (wandering_star)
    wandering_star: Similar approach and style, one for food and one for drink.
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» Veja também 12 menções

Inglês (18)  Alemão (1)  Todos os idiomas (19)
Mostrando 1-5 de 19 (seguinte | mostrar todas)
Beautifully produced
Superficially "analytical" jizzfest for the university privileged set
In fact utterly conventional with nothing new to say
Value added: zero

But makes a beautiful gift and on your bookshelf makes you look like you may know about food or be creative in a certain way coveted by the university privileged set

About the author: "background in marketing." It shows. ( )
  GeorgeHunter | Sep 13, 2020 |
Wonderful reference book that gives me lots of ideas for new improvised recipes. ( )
  janemarieprice | Jun 10, 2020 |
I got this as a much-wanted Christmas present and, together with Leith's Techniques Bible, it never made it back to the bookshelf. I use it regularly to come up with inspired ideas in the kitchen. ( )
  Jaq23 | May 20, 2020 |
This is a book about food, and has recipes in it, but it’s not a cookbook as one usually thinks of it. The author set out to classify all the possible flavor elements, describe them, and list the foods that contained them. She lists flavors such as roasted, meaty, mustardy, green & grassy, spicy, woodland, fresh fruity, citrusy, floral fruity, marine, and sulfurous- there are a huge number of possible flavors. Some I already knew; a few surprised me- I would have never guessed ginger root went under ‘citrusy’! The recipes are right in the thesaurus, put down as one would tell a friend how to create the dish rather than as a list of ingredients & quantities followed by instructions. The book includes an extensive bibliography, recipe index, ingredient index, and a regular index, so you can find anything easily. I wouldn’t recommend reading it straight through like I did (I was getting a bit restless by the ‘T’s, but what can I say, it was a library book) but rather to keep around for inspiration when faced with an ingredient and no ideas. It’s a fun read, though- it’s like listening to a friend describe what she’s eaten in places and how those things were made. ( )
  lauriebrown54 | Apr 20, 2019 |
Segnit took 99 flavours, and investigated how they pair together. The result tends towards free association, with a lot of name and place dropping. She knows a lot about food. Fascinating stuff. Some of the recipes are spelled out, others are more suggested, but they are all good starting points for a competent cook

I would have had several different flavours on my list. In several cases I wanted to add tidbits, and some good pairings are missing. But this is her book, so she gets to do the picking and choosing.

What is missing is a good recipe index. For example, there are several good ideas for ice creams, but no way to find them. ( )
  MarthaJeanne | Dec 23, 2016 |
Mostrando 1-5 de 19 (seguinte | mostrar todas)
Even if you know your 4,851 flavour pairings backwards to the point of ennui, or, conversely, have no intention whatsoever of cooking anything in your life, this is still a book that can be read for pleasure alone. It is as if she has made up her mind to do with her prose what her book invites us to do: to make combinations which both surprise and work.
 
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"...lamb and apricots are one of those combinations which exist together in a relation that is not just complementary but that seems to partake of a higher order of inevitability - a taste which exists in the mind of God. These combinations have the quality of a logical discovery: bacon and eggs, rice and soy sauce, Sauternes and foie gras, white truffles and pasta, steak-frites, strawberries and cream, lamb and garlic, Armagnac and prunes, port and Stilton, fish soup and rouille, chicken and mushrooms; to the committed explorer of the senses, the first experience of any of them will have an impact comparable with an astronomer's discovery of a new planet." - John Lancaster, The Debt to Pleasure
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It seems fitting to dedicate this book to a pair: my cooking advisor and mother, Marian Stevens, and my writing advisor and husband, Nat Segnit.
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Breaking the universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families.--From publisher description.

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