Download Ebook, Epub, Textbook, quickly and easily or read online full books anytime and anywhere. Click GET BOOK button and get unlimited access by create free account.

The Flavor Thesaurus by Niki Segnit

Title The Flavor Thesaurus
Author Niki Segnit
Publisher Bloomsbury Publishing USA
Release 2012-05-01
Category Cooking
Total Pages 402
ISBN 160819874X
Language English, Spanish, and French
GET BOOK

Book Summary:

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 by Niki Segnit

Title The Flavour Thesaurus
Author Niki Segnit
Publisher Bloomsbury Publishing
Release 2010-06-21
Category Cooking
Total Pages 400
ISBN 1408811154
Language English, Spanish, and French
GET BOOK

Book Summary:

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 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, and Earthy. There are 980 entries in all, with 200 recipes and suggestions embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. Beautifully packaged, The Flavour Thesaurus is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking - it's the sort of book that might keep you up at night reading.

Title The Flavor Thesaurus More Flavors
Author Niki Segnit
Publisher Bloomsbury Publishing USA
Release 2023-05-23
Category Cooking
Total Pages 0
ISBN 1639731148
Language English, Spanish, and French
GET BOOK

Book Summary:

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.

Title The Flavour Thesaurus More Flavours
Author Niki Segnit
Publisher
Release 2023-05-11
Category Cooking
Total Pages 0
ISBN 9781526608987
Language English, Spanish, and French
GET BOOK

Book Summary:

Title Flavour Thesaurus More Flavours
Author Niki Segnit
Publisher Bloomsbury Publishing
Release 2023-05-11
Category Cooking
Total Pages 0
ISBN 1526608995
Language English, Spanish, and French
GET BOOK

Book Summary:

The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour Thesaurus The Flavour Thesaurus: More Flavours examines 90 original and diverse flavours from Kale to Cashew, Pomegranate to Pistachio. Every ingredient is vegetarian and explored with economy of a thesaurus, then expertly paired with those they complement. It covers a wide range of flavours, from classics like Honey, Green Tea and Tomato to the delightfully unexpected, like Tamarind, Seaweed and Yuzu. There are over 500 entries, in which the stories, tasting notes and recipes combine to vividly bring each ingredient to life. Together with Niki Segnit's first book, The Flavour Thesaurus, this is a modern classic of food writing. Witty, playful and beautifully written, More Flavours is as much a bedside read as an indispensable kitchen resource.

Salt Fat Acid Heat by Samin Nosrat

Title Salt Fat Acid Heat
Author Samin Nosrat
Publisher Simon and Schuster
Release 2017-04-25
Category Cooking
Total Pages 478
ISBN 1476753857
Language English, Spanish, and French
GET BOOK

Book Summary:

*More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series * Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared “America’s next great cooking teacher” by Alice Waters. Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan. *Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly, and more!*

Title Burton s Legal Thesaurus Fourth Edition
Author William Burton
Publisher McGraw Hill Professional
Release 2007
Category Law
Total Pages 1089
ISBN 0071472622
Language English, Spanish, and French
GET BOOK

Book Summary:

BURTON'S IS GUILTY...OF BEING THE BEST LEGAL THESAURUS ON THE MARKET! 8,000 legal terms, synonyms, definitions, and parts of speech - now fully updated and revised "Prepared by lawyers, comprehensive, up-to-date, easy to use." -American Bar Association Journal After twenty-five years as the standard-bearer of legal terminology, Burton's Legal Thesaurus continues to be an essential reference tool. In law, precision and accuracy is vital. This fourth edition contains more entries than ever before, including cutting-edge terms unique to today's legal profession. This new edition is an indispensable reference source for: Partners, Associates, Attorneys and judges, who will appreciate the timeliness of the 1,000-plus new entries Law school students seeking to use a more specific word or recall a word forgotten Journalists and scholars looking for the right word to fit the thought PRAISE FOR PREVIOUS EDITIONS "A tool to strengthen the lawyer's vocabulary and improve the precision of legal writing." -Maryland Bar Journal "Given the popularity of plain language laws, the Legal Thesaurus could be just the book to own." -United States Law Week "The legal profession should find this volume valuable in using the exact word to convey the meaning intended." -New York State Bar Journal "It is through the use of such a tool as the Legal Thesaurus that one may find the precise term to fit the nuances of a particular situation." -William O. Douglas Justice, U.S. Supreme Court, 1939-1975

March s Thesaurus Dictionary by Francis Andrew March

Title March s Thesaurus Dictionary
Author Francis Andrew March
Publisher
Release 1925
Category English language
Total Pages 1440
ISBN
Language English, Spanish, and French
GET BOOK

Book Summary:

Title Cocina lateral Lateral Cooking One Dish Leads to Another
Author Niki Segnit
Publisher National Geographic Books
Release 2020-02-18
Category Cooking
Total Pages 0
ISBN 8499928838
Language English, Spanish, and French
GET BOOK

Book Summary:

Un recetario fuera de lo común para los cocineros más entusiastas Cocina lateral es un recetario perfecto para todo aquel que esté harto de seguir las fórmulas tradicionales y prefiera crear las suyas propias desde sus instintos más viscerales. Este ambicioso libro contiene alrededor de 80 recetas originales como punto de partida. Cada una de estas recetas viene acompañada de una serie de notas al margen que guiarán al lector a través de todas las variantes y adaptaciones posibles, revelando los secretos culinarios para la combinación y sazón ideal de los platos. La mejor Segnit vuelve a la carga con Cocina lateral, una obra excepcional con un diseño y un contenido únicos y que, sin duda alguna, enamorará a los lectores de los libros de cocina. ENGLISH DESCRIPTION A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

Lateral Cooking by Niki Segnit

Title Lateral Cooking
Author Niki Segnit
Publisher Bloomsbury Publishing
Release 2019-11-05
Category Cooking
Total Pages 612
ISBN 9781635572643
Language English, Spanish, and French
GET BOOK

Book Summary:

A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.