The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 99 essential ingredients and numerous flavor combinations.Niki Segnit scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings for her debut cookbook The Flavor Thesaurus. She taught readers that no matter whether an ingredient is "grassy" like dill, cucumber, or peas, or "floral fruity" like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. Now, she again draws from her "phenomenal body of work" (Yotam Ottolenghi) to produce a new treasury of flavor combinations--this time with plant-focused ingredients.Including chickpea, fennel, jackfruit, kale, lentil, miso, mustard, oat, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice--as well as favorites like almond, avocado, garlic, lemon, and parsley from the original--The Flavor Thesaurus: More Flavors transforms 99 ingredients into a vast number of unique, rich profiles that can be added to any dish. Segnit also delves into cuisines that are predominantly plant-based, including Turkish, Lebanese, Japanese and Ethiopian, expanding her reader's repertoire to include new methods and a diverse range of culinary possibilities.With a celebrated blend of science, history, expertise, anecdotes, and Niki Segnit's signature sense of humor, The Flavor Thesaurus: More Flavors is a brilliantly useful, engaging reference book and a must-have for every cook's kitchen.