The flavor thesaurus
more flavors plant-led pairings recipes and ideas for cooks
Book - 2023
This book explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice-as well as favorites like almond, avocado, garlic, lemon, and parsley from the original-then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.
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| Barcode | Status | Material Type | CallNumber | Availability |
|---|---|---|---|---|
| 37413320668181 | Available | Non-fiction | 641.5 SEGNIT | Place a Hold |
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York :
Bloomsbury Publishing,
2023.
|
| Subjects: |
MARC
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|---|---|---|---|
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| 008 | 230108s2023 nyua e b 001 0 eng d | ||
| 005 | 20230817190152.2 | ||
| 020 | |a 9781639731138 |q (hardback) | ||
| 020 | |a 163973113X |q (hardback) | ||
| 035 | |a (OCoLC)1369949452 | ||
| 040 | |a LIM |b eng |e rda |c LIM |d OCLCF |d IG$ |d GK5 |d UAP |d ILC |d UAG | ||
| 049 | |a UAGA | ||
| 082 | 0 | 4 | |a 641.5 |2 23 |
| 092 | |a 641.5 SEGNIT | ||
| 100 | 1 | |a Segnit, Niki, |e author. | |
| 245 | 1 | 4 | |a The flavor thesaurus : |b more flavors, plant-led pairings, recipes, and ideas for cooks / |c Niki Segnit. |
| 264 | 1 | |a New York : |b Bloomsbury Publishing, |c 2023. | |
| 264 | 4 | |c Ã2023 | |
| 300 | |a vi, 352 pages : |b illustrations ; |c 22 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a "The sequel to the global bestseller" -- Cover. | ||
| 504 | |a Includes bibliographical references (pages 307-315) and indexes. | ||
| 505 | 0 | |a Sequel to: The flavor thesaurus : a compendium of pairings, recipes, and ideas for the creative cook / by Niki Segnit. New York : Bloomsbury, 2010. | |
| 505 | 0 | |a Introduction -- Caramel roasted -- Leguminous -- Flower & meadow -- Floral fruity -- Prunus -- Dried fruit -- Creamy fruity -- Sour fruity -- Cruciferous -- Zesty woods -- Sweet starchy -- Animalic -- Allium -- Nutty milky -- Light green -- Herbal -- Spice woods -- Sweet woody -- Dark green. | |
| 520 | |a This book explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice-as well as favorites like almond, avocado, garlic, lemon, and parsley from the original-then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen. | ||
| 650 | 0 | |a Flavor. | |
| 650 | 0 | |a Cooking. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 655 | 7 | |a Recipes. |2 lcgft | |
| 994 | |a C0 |b UAG | ||
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| 952 | f | f | |p Standard Circulation |a City of Spokane |b Spokane Public Library |c Branches |d Shadle |t 0 |e 641.5 SEGNIT |i Non-fiction |m 37413320668181 |