As the scope of the book is not Eurocentric at all, and is actually very straight forward, I would recommend this as top 3 cookbook for any cook who wants to become better, more educated and inspired in the kitchen. Op een vermakelijke manier laat Segnit je zien hoe gerechten ‘werken’ en hoe je zelf kunt gaan experimenteren, bedenken en ontdekken.

You will find yourself inventing novel dishes, just by applying the logic from this book, with surprising results. It's goal is to teach the reader method and technique and then skills to riff on that with whatever is available. You will realise that recipes that you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before.

But as she tested the combinations that informed The Flavor Thesaurus , she detected the basic rubrics that underpinned most recipes. Kind of preferred The Flavour Thesaurus to this one (not a criticism in an way) but as a ginger fiend, took to the ginger loaf like a fish to water (the recipe is delicious). Our bold but simple approach to the design evolved out of the unique structure and extensive content of Lateral Cooking, making it enjoyable and accessible for the reader. I got it on Kindle because it would have taken too long to get a physical copy shipped - and it isn't cheap in hardback!

It will give you the confidence to experiment with flavour, and the variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards. Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. This may result in small marks to the dustjacket and title page, please also bear in mind that each signature will be a little different from the one we show here. Once you have the hang of each starting point, a wealth of flavour possibilities awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and personal anecdote.It’s a great book for reading about food and Segnit does a great job of taking cooks through a basic approach to a food and showing how other foods relate to it. Please Note: By their very nature, all signed books will have been handled several times before they get to you. The book is divided into twelve chapters covering subjects such as ‘Bread’, ‘Sauces’ or ‘Custard’, and the recipes in each chapter are arranged on a continuum, with the transition from one to the next incorporating only a tweak or two in the method or ingredients.

It will give you the confidence to experiment with flavour, and adapt with the seasons or the contents of your fridge. This is not a recipe book as such (although it does contain recipes) and is organised in a very particular way. Segnit says that Lateral Cooking is ‘a practical handbook, designed to help creative cooks develop their own recipes’.

So, for example, in the potato gnocchi entry Segnit tells you about the flour potato weight and add flour in patient increments but there is no explicit recipe.