The Flavour Thesaurus. A Dictionary of Flavour Combinations, Recipes and Ideas for Creative Cooking

Facts about the book:
- Heston Blumenthal, the legendary chef, ordered that all his restaurant staff read this book - "The Flavour Thesaurus" has been translated into 12 languages - Winner of the Andre Simon Award 2010, Jeremy Round Award for Best First Book at the Guild of Food Writers Awards 2011, Cover Design at the British Book Design and Production Awards 2010, Best Translated Reference Book at the Swedish Maltidsakademien Food Writing Awards 2012 "This is one of those books that emerged from a systematic study of flavor combinations.
It originated in the late 1990s and led to extensive scientific research, based in part on gas chromatography and mass spectrometry. The idea is simple: the richness of flavors and aromas can be analyzed and categorized, no matter how daunting the task may seem. Solfeggio describes combinations of sounds, develops musical ear and memory, but does not provide ready-made advice on composing music. Writers create from words, the meanings of which are fixed by dictionaries, but no dictionary teaches how to write.
This thesaurus reveals meanings of what seems to be known to everyone, and opens up a lot of new and unusual things within that familiarity. It is a good basis for feeling freer in handling ingredients. It contains many ideas that urge you to cook immediately, thanks to it you will expand your culinary "vocabulary", - but what these skills turn into depends on you and your tastes." Roman Loshmanov, editor-in-chief of the site eda.ru.