The Flavour Thesaurus

A must to know the flavours

Totally reccomend

とても参考になる本だと思います。日本人にも常識的な知識もあれば、想像もつかなかった味の組み合わせも沢山掲載されています。興味のあるものから試していくつもりです。洋書では一般的ですが、全て文字での解説で、ダイアグラムはあっても図解や写真などはありません。

Ce n'est pas un livre de recettes. L'auteure suggère des combinaisons de flaveurs et de textures très intéressantes, voire inédites. Segnit évoque aussi les propriété chimiques des ingrédients pour appuyer ses mélanges souvent surprenants. Un excellent livre pour les cuisiniers "amateurs" et un vrai plaisir à lire.

Saw this in a bookstore but, of course, saved HUGE money buying it on Amazon (plus I added a couple more books for free :) shipping). The authour must have spent years putting this together and researching the flavour combinations. Of course some of it is up to your personal tastes but there are too many very, very excellent tips and suggestions and flavour combination facts in this book for you to not have it as part of your essential cookbook reference library. I quote from page 126 as an example: "EGG & VANILLA - Vanilla spirits away the eggy flavor that can be particularly unwelcome in pastries and desserts..." The book, as it's title suggests, is in thesaurus format with a brief description of the main ingredient then the main ingredient and it's companion ingredient listed with it. There are multiple entries for each ingredient. For example: Broccoli & Anchovy, Broccoli & Bacon, Broccoli & Cauliflower, etc, etc. I am very happy to have purchased this book and would have not been disappointed had I paid full price for it, which buying on sale at Amazon I did not pay full price :)