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The Flavour Thesaurus: Segnit, Niki: BOOKS KINOKUNIYA
The Flavour Thesaurus
The Flavour Thesaurus
著者名 Segnit, Niki
出版年月 : 2010/06
Binding : Hardcover
ISBN : 9780747599777

BookWeb価格 : A$ 39.98
会員価格 : A$ 35.98

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Times Literary Supplement December 3, 2010 No.5618
Table of Contents
Introduction                                       7  (5)
    Roasted                                        12 (14)
    Meaty                                          26 (28)
    Cheesy                                         54 (20)
    Earthy                                         74 (24)
    Mustardy                                       98 (8)
    Sulphurous                                     106(32)
    Marine                                         138(22)
    Brine & Salt                                   160(18)
    Green & Grassy                                 178(34)
    Spicy                                          212(14)
    Woodland                                       226(20)
    Fresh Fruity                                   246(30)
    Creamy Fruity                                  276(16)
    Citrussy                                       292(24)
    Bramble & Hedge                                316(20)
    Floral Fruity                                  336(18)
Bibliography                                       354(5)
Recipe Index                                       359(2)
General Index                                      361(21)
Pairings Index                                     382

Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. The book is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggesting flavour matchings that range from the classic to the bizarre. You can expect to find traditional pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded in the text. Beautifully packaged, The Flavour Thesaurus is not only a highly useful, and covetable, reference book for cooking - it might keep you up at night reading.