The Flavor Thesaurus: More Flavors

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 pairingsthis time with plant-led ingredients.

More Flavorsexplores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild riceas well as favorites like almond, avocado, garlic, lemon, and parsley from the originalthen 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 SegnitsMore Flavorsis a modern classic of food writing, and a brilliantly useful, engaging reference book for every cooks kitchen.