Lateral Cooking

'You could cook from it over a whole lifetime, and still be learning' Nigella Lawson<BR><BR>'A rigorous, nuts-and-bolts bible of a book' Jay Rayner, Observer<BR><BR>'Lateral Cooking...uncovers the very syntax of cookery' Yotam Ottolenghi<BR><BR>'Astonishing and totally addictive' Brian Eno<BR><BR><BR>The groundbreaking book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus<BR><BR>Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? <BR><BR>Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 'starting-point' recipes, including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials - and then building it back up again. <BR><BR>So, under 'Bread', we learn that flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. <BR><BR>Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of new flavour combinations awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and personal anecdote. You will realise that recipes that you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before. It will give you the confidence to experiment with flavour, and the variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards. You will, in short, learn to cook 'by heart'- and that's where the fun really begins.

'Delightful and informative ... packed with knowledge and information, but conveyed with such a lightness of touch' YOTAM OTTOLENGHI<BR><BR>'The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' NIGEL SLATER<BR><BR>'An eclectic combination of dictionary, recipe book, travelogue and memoir ... A deceptively simple little masterpiece' SUNDAY TIMES<BR><BR>Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? Well look no further...<BR><BR>The Flavour Thesaurus was the first book to examine what goes with what, pair by pair, flavour by flavour. Divided into themes including Meaty, Cheesy, Woodland and Floral Fruity, Niki Segnit lists 99 popular ingredients, and for each one suggests unique flavour pairings that range from the classic to the bizarre. <BR><BR>You will 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 pairings like banana & chicken, black pudding & mint, lemon & beef, blueberry & mushroom and watermelon & oyster. With nearly a thousand combinations, Niki also provides around 200 recipes and ideas throughout the book.<BR><BR>Now featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it's the only kitchen companion you need.<BR><BR>Can't get enough flavour pairings? Pick up a copy of The Flavour Thesaurus: More Flavours, the follow-up to the culinary sensation

Warum schmeckt gerade Apfel und Zimt so gut zusammen, Käse und Weintraube oder auch Schokolade und Chili? Die Antwort darauf liefert Niki Segnit mit ihrem Geschmacksthesaurus: Sie teilt 99 Lebensmittel in verschiedene Kategorien wie senfig, erdig, fruchtig, paart sie miteinander und kommentiert die Ergebnisse in kleinen unterhaltsamen Beiträgen. Da wird Gurke mit Minze kälter als ein Auftragskillerpärchen und Avocado mit Limette zu Lee Hazlewood und Nancy Sinatra, die 'Some Velvet Morning' singen, wobei Lee die samtige Avocadonote beisteuert und Nancy den hohen Limettenton, der die Weichheit genau dann durchdringt, wenn es allzu gemütlich wird. Mit literarischen Anekdoten, leckeren Rezepten und persönlichen Präferenzen ist der Thesaurus eine gelungene Mischung aus Aromalexikon, Kochbuch und Reisebericht und eignet sich als unterhaltsame Bettlektüre ebenso wie als ernstzunehmende Rezeptesammlung.

Der mit Spannung erwartete Nachfolger von Niki Segnits Weltbestseller 'Der Geschmacksthesaurus: Ideen, Rezepte und Kombinationen für die kreative Küche'. Im zweiten Band 'Der Geschmacksthesaurus: Noch mehr Aromen - Mit Rezepten und Kombinationen für die pflanzenbasierte Küche' wendet Segnit erneut ihr bahnbrechendes Geschmacksrad an, um 92 Aromen und ihre möglichen Kombinationen zu erforschen, von Aubergine über Quitte bis Yuzu. Sie liefert über 800 originelle und lehrreiche Pairing-Einträge, in denen sie mit Verkostungsnotizen, Rezepten (überwiegend vegan) und Anekdoten jede Geschmackskombination zum Leben erweckt. Einige Aromen sind aus dem ersten Band bekannt, treffen nun aber auf neue Gegenspieler und Segnit wird nicht müde, weitere Geschmäcker und Kombinationsmöglichkeiten aufzudecken.Ein moderner Klassiker der kulinarischen Literaturund zugleich unterhaltsame Bettlektüre, umfangreiche Rezeptsammlung und unverzichtbares Nachschlagewerk für Anfänger*innen wie Profis, genau wie Segnits erstes Buch (alle Kombinationen in diesem Band sind neu!).

'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI<BR><BR>'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER<BR>_______________<BR><BR>The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour Thesaurus<BR><BR>In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life.<BR><BR>Together with Niki Segnit's first book, The Flavour Thesaurus, this is a modern classic of food writing and as much a bedside read as an indispensable kitchen resource.<BR>_______________<BR><BR>'This gorgeous, erudite, learned book puts you in a state of permanent hunger' - ZOE WILLIAMS<BR><BR>'A must-have for food writers and chefs everywhere' - GEORGINA HAYDEN