![]() ![]() It is as if she has made up her mind to do with her prose what her book invites us to do: to make combinations which both surprise and work. As you cannot write with scientific objectivity about taste without risking dullness (although Harold McGee, cited frequently by Segnit, manages to avoid it in his On Food and Cooking), the best approach is anecdotal, and this is where Segnit's book is elevated beyond mere usefulness to delight – she doesn't always give recipes with her entries, but when she does they are both simple and inspirational.Įven if you know your 4,851 flavour pairings backwards to the point of ennui, or, conversely, have no intention whatsoever of cooking anything in your life, this is still a book that can be read for pleasure alone. ![]() So not only will you find an entry for "Bacon and egg", you will find one for "Globe artichoke and mint": "The seriousness of globe artichoke is lightened by mint," she says, and with that "seriousness" you know you are in the hands of someone who can write persuasively about that most personal of senses, taste. The key word in her subtitle is "creative". I have not counted the number of flavour pairings in this book in her introduction, Segnit says there are 4,851 possible combinations given her decision to restrict herself to 99 separate flavours (a number which she admits is arbitrary, but is certainly good enough for our purposes). ![]()
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