Join us for a virtual event with Niki Segnit to celebrate the release of her new book, The Flavor Thesaurus: More Flavors: Plant-Led Pairing, Recipes, and Ideas for Cooks. 

Segnit’s beloved 2010 debut cookbook The Flavor Thesaurus taught a generation of chefs how to experiment with unexpected flavor pairings, selling more than a quarter of a million copies in the US and the UK to date. It won the 2010 André Simon Award for best food book, the 2011 Guild of Food Writers Award for best debut, and has been translated into 15 languages, including Spanish, Korean, French, Italian, Japanese and Russian.

After years of being asked about certain ingredients and pairing ideas by readers, Segnit decided to go back to the flavor wheel and produce a new treasury of pairings—this time with plant-led ingredients. Featuring 99 essential ingredients and hundreds of flavor combinations, including 66 brand new flavors, The Flavor Thesaurus: More Flavors: Plant-Led Pairing, Recipes, and Ideas for Cooks (May 23, 2023 / Bloomsbury), explores the character and tasting notes of key plant-based ingredients such as chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice.

Segnit also revisits favorites from the original Flavor Thesaurus like almond, avocado, garlic, lemon, and parsley and expertly teaches readers how to pair them with inventive new ingredients that complement.

Like its predecessor, Segnit has scoured thousands of recipes in countless cookbooks, talked to dozens of food technologists and chefs, and visited hundreds of restaurants all in her quest to uncover more of the planet’s essential pairings. With her celebrated blend of science, history, expertise, personal 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.

Niki Segnit is the author of Lateral Cooking and The Flavor Thesaurus, which won the André Simon Award for best food book, the Guild of Food Writers Award for best first book and was shortlisted for the Galaxy National Book Awards. It has been translated into fifteen languages. Her columns, features, and reviews have appeared in the Guardian, the Observer, the Times, the Times Literary Supplement, and the Sunday Times. She lives in London with her husband and two children.

Please register; Zoom links will be sent out before the event.