The Flavor Thesaurus: More Flavors

Open until 6pmIndependent shop in FremontDirections

Available from Book Larder when we last checked. Sold from the shop’s own store; the price there is the one that counts.

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, kal