27,43 €
34,29 €
The Flavour Thesaurus: More Flavours
27,43 € 
- Išsiųsime per 10–14 d.d.
The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 99 essential ingredients and hundreds of flavor combinations.With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is “grassy” like dill, cucumber, or peas, or “floral fruity” like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her “phenomenal body of work”(Yotam Otto…
27.43
2025-06-29 23:59:00
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- Autorius: Niki Segnit
- Leidėjas: Bloomsbury UK
- Metai: 2023
- Puslapiai: 348
- ISBN-10: 1526608987
- ISBN-13: 9781526608987
- Formatas: 14.4 x 22.4 x 3.2 cm, kieti viršeliai
- Kalba: Anglų
- Extra -20 % nuolaida šiai knygai su kodu ENG20
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Aprašymas
The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 99 essential ingredients and hundreds of flavor combinations.With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is “grassy” like dill, cucumber, or peas, or “floral fruity” like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her “phenomenal body of work”
(Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients.
More Flavors 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.
EXTRA 20 % nuolaida
27,43 €
34,29 €
Išsiųsime per 10–14 d.d.
Kupono kodas: ENG20
Akcija baigiasi už 3d.18:46:33
Nuolaidos kodas galioja perkant nuo 10 €. Nuolaidos nesumuojamos.
- Autorius: Niki Segnit
- Leidėjas: Bloomsbury UK
- Metai: 2023
- Puslapiai: 348
- ISBN-10: 1526608987
- ISBN-13: 9781526608987
- Formatas: 14.4 x 22.4 x 3.2 cm, kieti viršeliai
- Kalba: Anglų
The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 99 essential ingredients and hundreds of flavor combinations.
With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is “grassy” like dill, cucumber, or peas, or “floral fruity” like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her “phenomenal body of work”
(Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients.
More Flavors 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.
With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is “grassy” like dill, cucumber, or peas, or “floral fruity” like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her “phenomenal body of work”
(Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients.
More Flavors 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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