Struck by the realisation that she had less freestyle kitchen confidence than her ancestors, Niki Segnit felt compelled to painstakingly (and somewhat altruistically we think) compile an easy guide on flavour pairings. And for this, we will be eternally grateful.
Through examples of culture, recipes and “flavour science”, Segnit helps us understand the language of flavour, and potentially become more confident cooks in the process.
Chocolate and tomato? Surely an error in judgment… until we remember the favourite of even the most traditional British male: Chilli con carne. We’re on the fence re: Vietnam’s coffee and avocado combo though.
So, whether you want to break away from meticulous recipe following, impress your friends with a thoughtful (and stylish) gift, or update your coffee table (it really is pretty sexy), we see no reason not to put this on your Christmas list.
Hush, M&S have had mince pies at entrance eye level since August.
