#Niki Segnit

[allwaysfull]

The Flavor Thesaurus: More Flavors | Niki Segnit

#flavor thesaurus #more flavors #niki segnit

[897270]

Niki Segnit, The Flavor Thesaurus

#dill #basil #herbs #niki segnit #the flavor thesaurus

[robustcornhusk]

flavor thesaurus, niki segnit

Stopping at 99 flavors was to some extent arbitrary. Nonetheless, a flavor thesaurus that accounted for every single flavor would be as impractical as it would be uncomfortable on the lap.

#i wish i had a cute food tag

[boyjoan]

save me flavour thesaurus by niki segnit

#im having so much fun

[alaturkanews]

Niki Segnit and the flavor of food writing | The Dish

Niki Segnit and the flavor of food writing | The Dish

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[qudachuk]

What goes with miso? Turns out there’s rather a lot, says the author of the much-loved Flavour ThesaurusMiso is a flavourful paste made from fermented soybeans. Rice or kome miso, the most popular type, is made with soybeans, water,...

[sapores]

Experiments with flash-infusion and flavor thesauri

Today we're hosting friends, and I'm planning a rhubarb/apple crumble. So I checked out my Flavor Thesaurus (by Niki Segnit) to see what rhubarb might pair well with.

Came up with, among other things, juniper, saffron and almonds. So from this I'm getting some cocktail plans: build something for both martini-variations and highballs, using gin flash-infused with rhubarb, and with Strega and Amaretto as sweeteners. (and then use the gin-infused rhubarb pieces in the crumble too)

Flash-infusion

To my ISI cream whipper, I add:

88g rhubarb in pieces

just under 1 cup (161g) of Barr&Hill honey gin (it's what I had left in the bottle!)

just over 1/2 cup (112g) of Illusionist purple gin (emptied out that bottle as well)

about 1/2 cup (98g) of Hernö Old Tom gin (because I was aiming for 2 cups of liquor for this)

Release one charge of NO2, swirl for a little while (15-20s, while puzzling over the noises and wondering where the leak is) and slowly release the pressure.

Release two charges of NO2, swirl for about 30s and then slowly release the pressure.

Strain out the rhubarb pieces (and reserve for the rhubarb crumble).

The Cocktail

With this, I then proceeded to mix a roughly martini-inspired cocktail batch:

2 cups flash-infused gin (see above)

1 cup (or so - I emptied the bottle) Lillet Blanc

2 oz Strega

2 oz Disaronno Amaretto

5 dashes Black Walnut bitters

5 dashes Molasses bitters

Stir on ice, strain and serve up, or with an ice stick and Topo Chico as a highball.

The Outcome

The resulting cocktails (served up, or as a highball) were delicious. Definitely helped along the way by pouring the batch on a bottle and stashing in the freezer after stirring the entire batch on ice.

The rhubarb flavor came on a short visit in each sip, but vanished quickly again. The cocktail was very gin-forward - not one to hide the gin flavor at all - but in the end a very nicely harmonious blend of flavors that tasted almost syrupy sweet without being syrupy sweet.

#martini #cocktails #highball #flash infusion #rapid infusion #isi whipper #rhubarb #gin #strega #lillet blanc #amaretto disaronno

[freebroccolicooks]

"Bushy calabrese broccoli and cauliflower both belong to the Brassica oleracea family. They have many flavor compounds in common which is evident when you nibble them raw. Cooking clarifies their differences—broccoli's bitter depths of iron versus cauliflower's thick sulfurousness. A hybrid called broccaflower looks, as you might expect it to, like a queasy cauliflower and tastes like weak broccoli. In my experience people tend to love or hate broccoli, and the point of vegetable that is just like it, except less so, is lost on me. The other variety of green cauliflower is perhaps better known as Romanesco, in equal parts famous and frightening for its custard-green coloring and fractal swirls that give it the appearance of an ancient Thai pagoda, or a prog rock album cover." — Niki Segnit, The Flavor Thesaurus

#the flavor thesaurus #Niki Segnit #broccoli

[noosphe-re]

Shop-bought or cultivated blackberries, tall as beehive hairdos, bright as spit-and-polished toecaps, may sometimes be pleasantly sweet but they never, ever have the countervailing intensity of sharpness, mustiness and deep spice that comes of growing in the wild. There are hundreds of different strains of wild blackberry, and a berry picked in one spot may taste quite different from another a few feet away. Look for notes of rose, mint, cedar and clove beyond the generic berry flavors. Some even have a shimmer of tropical fruit. Come August, when there should be plenty to choose from, treat the hedgerows like free-sample ladies, and once you’ve found a juicy, full-flavored strain, denude the bush until your ice-cream carton is full. Black, shiny fruit won’t be as sweet as those that have reached the matt blue-black of full ripeness, but then again, they’re less likely, having retained their bulbous resistance, to dissolve in your grasp like a teenager’s handshake. Although blackberries can add a fruity, spicy flavor to sweet vanilla cakes or sauces for game, they have an overriding affinity for apple – so much so they could almost be monogamous.

Niki Segnit, The Flavour Thesaurus

#Niki Segnit #flavour #flavor #food #cooking #blackberries #blackberry #The Flavour Thesaurus #quote #gastronomy #berries

[universitybookstore]

New from Bloomsbury and Author Niki Segnit, Lateral Cooking: One Dish Leads to Another.  It is “a practical handbook, designed to help creative cooks develop their own recipes.”  Great ideas, great design, great advice.

#books #niki segnit #lateral cooking #cookbooks #recipes #chefs #women writers #food #design #bloomsbury #advice #new books #new releases

[philipmitton]

Lateral Cooking by Niki Segnit

https://apracticeforeverydaylife.com/projects/lateral-cooking

#apracticeforeverydaylife #apfel #Lateral Cooking #niki segnit #book design

[artbookdap]

For Passover, may we recommend 'A House with a Date Palm Will Never Starve (Cooking with Date Syrup: Forty-One Chefs and an Artist Create New and Classic Dishes with a Traditional Middle Eastern Ingredient),' edited by Michael Rakowitz and published by @art_books_⁠ ⁠ Art and food meet social activism in Rakowitz’s inspiring cookbook, in which forty-one noted international chefs, restauranteurs and food writers contribute recipes featuring the traditional Middle Eastern ingredient that also plays a key role in Rakowitz’s artwork. “Food becomes very important in exile,” Claudia Roden writes. “Families hold on to their dishes for generations, long after they have cast off their traditional clothes, dropped their native language and stopped listening to their own forms of music. Michael’s family fled Iraq for the United States in 1947 as a result of riots and reprisals against Jews. He has used cooking as a way of celebrating the family’s origin and the harmony that once reigned between Jews and Muslims.”⁠ ⁠ Chefs include: Sara Ahmad, Sam and Sam Clark (Moro, Morito), Linda Dangoor, Caroline Eden, Cameron Emirali (10 Greek Street), Eleanor Ford, Jason Hammel (Lula Café, Marisol), Stephen Harris (The Sportsman), Anissa Helou, Margot Henderson (Rochelle Canteen), Olia Hercules, Charlie Hibbert (Thyme), Anna Jones, Philip Juma (JUMA Kitchen), Reem Kassis, Asma Khan (Darjeeling Express), Florence Knight, Jeremy Lee (Quo Vadis), Prue Leith, Giorgio Locatelli, Nuno Mendes (Chiltern Firehouse), Thomasina Miers (Wahaca), Nawal Nasrallah, Russell Norman (Polpo), Yotam Ottolenghi (Ottolenghi, NOPI), Sarit Packer and Itamar Srulovich (Honey & Co), Michael Rakowitz, Yvonne Rakowitz, Brett Redman (Neptune, Jidori, Elliot's Café), Claudia Roden, Nasrin Rooghani, Marcus Samuelsson (Red Rooster, Aquavit), Niki Segnit, Rosie Sykes, Summer Thomas, Kitty Travers, Alice Waters (Chez Panisse) and Soli Zardosht (Zardosht).⁠ ⁠ Read more via linkinbio.⁠ ⁠ #michaelrakowitz #housewithadatepalmwillneverstarve #middleeasternrecipes #datepalm #datesyrup #cookbook #passoverrecipes https://www.instagram.com/p/CcYjcMaJys6/?igshid=NGJjMDIxMWI=

#michaelrakowitz #housewithadatepalmwillneverstarve #middleeasternrecipes #datepalm #datesyrup #cookbook #passoverrecipes

[snarkytiara]

A cookbook launched by Meghan Markle has been shortlisted for the André Simon Food & Drink Book Awards as the prize prepares to celebrate its 40th anniversary.

The 15-strong shortlist has been whittled down from 150 entries with the winners to be announced at a ceremony at the Goring Hotel in London on 5 February 2019. 

Shortlisted Food Books 2018

Black Sea by Caroline Eden (Quadrille Publishing)

First, Catch by Thom Eagle (Quadrille Publishing)

How to Eat a Peach by Diana Henry (Mitchell Beazley)

Lateral Cooking by Niki Segnit (Bloomsbury Publishing)

MOB Kitchen by Ben Lebus (Pavilion Books)

Pasta, Pane, Vino by Matt Goulding (Hardie Grant Publishing)

Pie and Mash Down the Roman Road by Melanie McGrath (Two Roads)

Shetland by James & Tom Morton (Quadrille Publishing)

Together by The Hubb Community Kitchen (Ebury Press)

#duchess of sussex #meghan markle #british royal family #THIS IS AMAZING

[alaturkanews]

The Dish: Niki Segnit and the flavor of food writing

The Dish: Niki Segnit and the flavor of food writing

View On WordPress

[jkottke]

The Best Books of 2018

2018 was the year that tsundoku entered our cultural vocabulary. It's a Japanese word that doesn't translate cleanly into English but it basically means you buy books and let them pile up unread. The end-of-the-year book lists coming out right now won't help any of us with our tsundoku problems, but there are worse things in life than having too many books around. I took at look at a bunch of these lists and picked out some of the best book recommendations for 2018 from book editors, voracious readers, and retailers. Let's dig in.

The NY Times published three different lists: The 10 Best Books of 2018 (as chosen by the editors of the Times Book Review), the 100 Notable Books of 2018, and the Times Critics' Top Books of 2018. My Year of Rest and Relaxation by Ottessa Moshfegh and David Blight's Frederick Douglass both appear on these lists and I've seen them on many other lists as well.

I am delighted to see Lisa Brennan-Jobs' memoir Small Fry on the Times' top 10 list as well. I'm gonna have more to say about this in an upcoming post, but in an era where we're re-evaluating the importance of the personal conduct and personalities of the people running massive tech and media companies, this book did not get the attention it deserved, particularly in the tech press.

Tyler Cowen, who samples upwards of 1800 books every year, has led me to many of my favorite reads over the years. He has two lists this year: the best non-fiction books of 2018 and the best fiction of 2018. His top fiction pick overall is Emily Wilson's translation of The Odyssey, which I have been banging on about for several months as well. Another of his fiction picks is Circe by Madeline Miller, which is another contemporary reinterpretation of Greek mythology from the perspective of a woman. I'm 3/4s of the way through Circe right now and I might like it even more than The Odyssey. Among the nonfiction picks, I can testify to the greatness of Charles Mann's The Wizard and the Prophet (my review is here and the book's topic also featured in Avengers: Infinity War) and am most interested in checking out W. J. Rorabaugh's Prohibition: A Concise History, having watched the Ken Burns and Lynn Novick documentary on it earlier this year.

Amazon's editors selected Tara Westover's Educated as their top book of the year. Also on the list is Tommy Orange's There There, which appears on many other lists as well. Amazon's This Year in Books is also worth a look...it is definitely not the critic's view of what we read: the most-sold fiction book was Ready Player One and the most-sold nonfiction book was Michael Wolf's book about Trump, Fire and Fury.

NPR's 2018 Book Concierge contains hundreds of books in more than two dozen categories. The Rather Short filter appeals to me and I found on there Michael Lewis' The Fifth Risk and Denis Johnson's The Largess of the Sea Maiden.

Barbara Kiser, books columnist for Nature, picked The Best Science Books of 2018. I noticed one of her selections on a few other lists as well: The Tangled Tree: A Radical New History of Life by David Quammen.

Eater calls Anita Lo's Solo: A Modern Cookbook for a Party of One the best cookbook of the year. And from Book Riot's The 25 Best Cookbooks of 2018 To Get You In The Kitchen, here's Snoop Dogg's cookbook From Crook to Cook. Bow wow wow, yummy yum.

For The Guardian's Best Books of 2018, a group of authors including Hilary Mantel, Chris Ware, and Yuval Noah Harari share their top picks of the year. Mantel, the author of an excellent pair of books on Thomas Cromwell (Wolf Hall and Bring Up the Bodies) recommends Diarmaid MacCulloch's biography of Cromwell, who was Henry the VIII's chief minister, a key figure of the English Reformation. Harari recommends Michael Pollan's How to Change Your Mind: The New Science of Psychedelics, which also features on a number of other lists. Oh, and Yotam Ottolenghi highlights Lateral Cooking by Niki Segnit, a cookbook "designed to help creative cooks develop their own recipes".

The National Book Award for fiction went to The Friend by Sigrid Nunez, the nonfiction award went to The New Negro: The Life of Alain Locke by Jeffrey Stewart, and the poetry award went to Justin Phillip Reed's Indecency. Check out the other winners and runners-up here. The Man Booker Prize went to Anna Burns for ner novel Milkman.

Bill Gates' 2018 list is pretty eclectic, with books about meditation and military AI. A more standard pick for him is 21 Lessons for the 21st Century by Yuval Noah Harari.

[miniaturebouquetanchorblog-blog]

Lo que más me gusta de este libro es que, aunque propone recetas, no es un recetario, sino más bien una guía para descubrir con qué combina bien cada alimento. Me ha sido muy útil cuando he tenido algún ingrediente en la nevera y no sabía muy bien qué hacer con él, o cuando me he quedado seco de imaginación culinaria. Eso sí, las armonías de sabores son bastante subjetivas, así que no hay que considerar la opinión de la autora, Niki Segnit, como un canon. Editorial: Debate. Precio: 26,90.