More Books:

The Flavour Thesaurus
Language: en
Pages: 400
Authors: Niki Segnit
Categories: Cooking
Type: BOOK - Published: 2010-06-21 - Publisher: Bloomsbury Publishing

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 follows the form of Roget's Thesaurus. The back section lists, alphabetically, 99
The Flavor Thesaurus
Language: en
Pages: 400
Authors: Niki Segnit
Categories: Cooking
Type: BOOK - Published: 2012-04-24 - Publisher: Bloomsbury Publishing USA

A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.
The Flavour Thesaurus
Language: en
Pages: 576
Authors: Nike Segnit
Categories: Cooking
Type: BOOK - Published: 2012-02 - Publisher:

Traditional Chinese edition of The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook. In Traditional Chinese. Distributed by Tsai Fong Books, Inc.
The Art of Flavour
Language: en
Pages: 288
Authors: Daniel Patterson, Mandy Aftel
Categories: Cooking
Type: BOOK - Published: 2018-05-10 - Publisher: Hachette UK

'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.'
The Curious Bartender’s Guide to Malt, Bourbon & Rye Whiskies
Language: en
Pages: 192
Authors: Tristan Stephenson
Categories: Cooking
Type: BOOK - Published: 2020-07-28 - Publisher: Ryland Peters & Small

A captivating introduction to the world of fine whiskies, brought to you by bestselling author, restaurateur, bar-owner and world-class drinks connoisseur Tristan Stephenson. Tristan explores the origins of whisky, from the extraordinary Chinese distillation pioneers well over 2,000 years ago to the discovery of the medicinal ‘aqua vitae’ (water of