These also reference chefs, cooks and food critics’ recipes and opinions (sometimes conflicting) on the success – or not – of the combinations. Where the ingredient complements another flavour in the thesaurus Segnit then writes up a paragraph explaining how the particular flavours complement each other with maybe an interesting anecdote thrown in and a high-level but perfectly functional recipe to get your creative cookery juices flowing. Each flavour category has a chapter and each ingredient within that category its own section. After a brief introduction to the purpose of the project, Segnit then launches straight into the thesaurus element. So meaty comprises: chicken, pork, black pudding, liver, beef, lamb whereas creamy fruity has: banana, melon, apricot, peach, coconut, mango.Īnd that’s just the first page. Then each category has sub-categories which represent the ingredients’ flavours. Fruity is further split so that you can fresh, floral or creamy fruity.
Meaty, cheesy, marine are straightforward definitions, more descriptive definitions include earthy, mustardy, spicy, woodland. So the colour wheel represents a number of flavours which are divided into particular categories. The book’s aim is to demonstrate how different flavours can complement each other.
Fear not, if you open to the very first page, the full colour wheel is revealed in all its glory and immediately the purpose of The Flavour Thesaurus becomes clear. It’s a large colour wheel or, more precisely, half a colour wheel that adorns the front cover.
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