Delightful and informative ... I love Niki’s style of writing – packed with knowledge and information, but conveyed with such a lightness of touch. This is full of ideas for those who don’t want a prescriptive approach to recipes
Yotam Ottolenghi
An eclectic combination of dictionary, recipe book, travelogue and memoir … Erudite and inspiring, practical and fun, it will make you salivate, laugh, take issue and feel vindicated … Segnit does for flavour what Lucca Turin achieved for scent in <i>Perfumes: The A-Z Guide</i>. A deceptively simple little masterpiece, set to take its place by McGee on Food and Cooking as a household Bible
Sunday Times
I’m a huge fan of cookery recipes, and I heartily recommend <i>The Flavour Thesaurus</i> by Niki Segnit. It lists more than 4,000 possible combinations of 99 flavours, with lots of recipes to inspire you
Kate Winslet, Harper's Bazaar
An exquisite guide to combining flavours
Observer
Every time I return to it, which is often, it makes me tingle with happy greed
Bee Wilson
Segnit cleared the path for me to break free of the hackneyed old classics and develop interesting pairings of my own
Ruby Tandoh
An original and inspiring resource
Heston Blumenthal
It has intrigued, inspired, amused and occasionally infuriated me all year, and will for years to come
Nigel Slater, Observer Books of the Year
Every cook should own a copy ... [it] will revolutionise your cooking
John Torode
Follow this book and you will impress your guests like never before
Atul Kochhar, The Times
A forensic yet fun exploration of flavour combinations and why they work
Guardian
A bible for anyone who cooks by grabbing ingredients from the fridge
Independent
<i>The Flavour Thesaurus </i>is a fascinating book for culinary geeks who like to know the origin and science behind ingredient combinations
Caterer
Inspiration for figuring out what to do with the random tins left in my cupboard
Evening Standard
A fun and often eyebrow-raising read
Fuchsia Dunlop
This imaginative and beautiful little book deserves a place on the shelves of every serious home cook
Spectator