The Flavour Thesaurus 2 examines 90 original flavours from Kale to Cashew, Pomegranate to Pistachio. With the economy of a thesaurus, each flavour is paired with those it complements. Some of the pairings are classic, like Honey & Yoghurt or Green Bean & Tomato, some are contemporary like Turmeric & Ginger or Black Bean & Avocado, many are global like Miso & Seaweed or Tofu & Chilli, and others are compellingly unexpected, like Tamarind & Cheese or Papaya & Green Bean. There are over 500 entries in which flavour stories, tasing notes and recipes combine to vividly describe the essence of each ingredient. Together with Niki Segnit's first book, The Flavour Thesaurus, this is a modern classic of food writing and an indispensable cook's resource. Praise for The Flavour Thesaurus: 'An exquisite guide for combining flavours' - The Observer'This imaginative and beautiful little book deserves a place on the shelves of every serious home cook' - The SpectatorPraise for Lateral Cooking: 'Compelling... it uncovers the very syntax of cooking' - Yotam Ottolenghi'Pure, informative delight' - The New York Times