The Flavor Thesaurus
Sometimes stellar flavor combinations just jump right out at you — chocolate and coffee, bacon and egg, peanut butter and banana. But other times, it might take a little bit more exploring to find that perfect pairing.
Well, Niki Segnit — an author and a dedicated foodie — is here to help. She’s created a ‘thesaurus’ of ‘99 different flavors — everything from basil to caviar, from raspberries to lamb — to help curious cooks everywhere figure out what exactly goes with what. Segnit offers some inventive suggestions: try blending avocado and mango, for instance, or chocolate and cardamom, or chestnuts and pear. She even throws in some recipes to get you started.
The book has gotten rave reviews since it came out last summer (‘the perfect manual for experimental cooks’, gushed one London paper). We’re big fans too — especially of its sleek, designy cover. So check it out, and taste for yourself. [Photo via Suzana [Gourmets] on Flickr.]
Tagged: Niki Segnit
Also by THE URBAN GROCER
Marou, Faiseurs de Chocolat: a chocolatier in Vietnam
There’s a lot to be said about Marou, Faiseurs de Chocolat, the first single-origin, artisanal chocolatier in Vietnam. Based in Ho Chi Minh City, Marou, Faiseurs de Chocolat is one of the only bean-to-bar chocolatiers in the world to produce chocolate at its place of origin. Read more
The Dutch Baby: oven-baked pancake from Ottawa’s Edgar’s
An oven-baked pancake with soufflé tendencies drizzled with lemon juice and dusted with sugar. Ah, the dutch baby. Thanks to an inspired brunch from Ottawa’s tiny but potent Edgar’s, this old school favorite is making a modern-day coming back. Here, chef/owner Marysol reinvents this classic, turning it into a masterpiece of the sweet and salty persuasion. First, the dutch baby is baked in a skillet greased with duck fat, then filled with tender, salty pork belly, nestled beside chunky apple compote and dotted with knobs of aged cheddar. It’s topped off with a splatter of maple syrup (this is Canada, after all) making it the best new brunch in town. Here’s hoping this is a trend that takes off.
SnoBAr: a shaved ice shop in West Hollywood
Though I’ve yet to visit SnoBar – a natural “shaved ice” spot that’s opened shop in West Hollywood, – one look at that paper-thin texture makes me want to hop on a flight direct to California. Based on a traditional Taiwanese dessert, SnoBar’s shaved ice claims to have the creaminess of ice cream in a ‘feathery, cotton candy-like texture’. (Yes please!) In flavors like green tea, taro, honeydew, and rose, it’s gaining rave reviews from Los Angelinos, hailing it the next big trend. To quote one local blogger, ‘If ice cream could whisper, this is what it would say’. I think a little on-hands research is definitely in order.
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