La enciclopedia de los sabores: Combinaciones, recetas e ideas para el cocinero creativo
- Downloads：3120
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-03-27 02:11:09
- Update Date：2025-09-06
- Status：finish
- Author：Niki Segnit
- ISBN：8499920136
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
Un compendio único de combinaciones de sabores。
¿Alguna vez se ha preguntado por qué un sabor combina con otro？ ¿O pensado qué se puede hacer con unos rabanitos？ La enciclopedia de los sabores es el primer libro que estudia qué combina con qué， en grupos de a dos。 La sección final enumera en orden alfabético 99 ingredientes comunes y sugiere combinaciones clásicas y otras menos habituales para cada uno。 La inicial presenta una entrada para cada uno de los 99 sabores y está organizada en 16 «temas» como moras y arbustos， verdes y hierbas o terroso。
Hay 980 entradas en total y 200 recetas o sugerencias en el texto。 Cubre combinaciones tradicionales como cerdo y manzana， vainilla y cereza o ajo y perejil; favoritos recientes como chocolate y chile， vainilla y langosta o queso de cabra y rabanitos; y parejas interesantes pero extrañas a primera vista， como morcilla y chocolate， limón y ternera， setas y arándanos o sandía y ostras。
Magníficamente editado （ganador del premio al libro mejor editado en Reino Unido）， La enciclopedia de los sabores no es solo un libro de referencia apetecible y muy útil que mejorará sus platos; es el tipo de libro que no podrás dejar de leer por la noche。
¿Alguna vez se ha preguntado por qué un sabor combina con otro？ ¿O pensado qué se puede hacer con unos rabanitos？ La enciclopedia de los sabores es el primer libro que estudia qué combina con qué， en grupos de a dos。 La sección final enumera en orden alfabético 99 ingredientes comunes y sugiere combinaciones clásicas y otras menos habituales para cada uno。 La inicial presenta una entrada para cada uno de los 99 sabores y está organizada en 16 «temas» como moras y arbustos， verdes y hierbas o terroso。
Hay 980 entradas en total y 200 recetas o sugerencias en el texto。 Cubre combinaciones tradicionales como cerdo y manzana， vainilla y cereza o ajo y perejil; favoritos recientes como chocolate y chile， vainilla y langosta o queso de cabra y rabanitos; y parejas interesantes pero extrañas a primera vista， como morcilla y chocolate， limón y ternera， setas y arándanos o sandía y ostras。
Magníficamente editado （ganador del premio al libro mejor editado en Reino Unido）， La enciclopedia de los sabores no es solo un libro de referencia apetecible y muy útil que mejorará sus platos; es el tipo de libro que no podrás dejar de leer por la noche。
Reviews
Lorraine McCann
，
Incredibly engrossing！ I like to keep it by my bed and just dip into it for ideas， then go off to sleep thinking what I could eat tomorrow。
Clare Kirwan
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What goes with what。。。 and why？ More esoteric than a mere recipe book， more amuse bouche than meat and two veg， this is a rich source （and sometimes sauce） of inspiration and information。 I would highly recommend it to anyone interested cooking up their own food pairings and recipes， or with a taste for food trivia。 One of my favourite books！
Toni
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The funniest and most inspiring food writer I've ever come across。 This book almost by guarantee makes me want to cook food， just open the book on a random page and start reading， or browsing the pairing sections with some starting point （I have loads of cauliflower and don't know where to take it， or I'm hit by a sudden craving for anchovis and bread and wonder what might go well as a side）。 The wonderful thing about Segnit is she writes about all kinds of mistakes， ideas that were great in her The funniest and most inspiring food writer I've ever come across。 This book almost by guarantee makes me want to cook food， just open the book on a random page and start reading， or browsing the pairing sections with some starting point （I have loads of cauliflower and don't know where to take it， or I'm hit by a sudden craving for anchovis and bread and wonder what might go well as a side）。 The wonderful thing about Segnit is she writes about all kinds of mistakes， ideas that were great in her head but in reality awful， and it just takes cooking down to earth， making it approachable and fun to experiment with。 There's something like the "logic to cooking" behind her work， even more so with the companion volume Lateral Cooking。 It's a strange time to be alive， when globally less and less people know how to cook their own， having to spend so many of their waking hours doing wage labor， and at the same time the amassed knowledge and creativity in culinary literature is so high。 。。。more
Paul
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Lots of inspiring pairings， but too many fluffy "one sunset evening during my vacation to Portugal" anecdotes to be a strong reference book。 Lots of inspiring pairings， but too many fluffy "one sunset evening during my vacation to Portugal" anecdotes to be a strong reference book。 。。。more
mel
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yes， technically i have finished reading this， but i feel like it’s going to be on the roster forever。 The FLAVOURS。 the PAIRINGS。 The RECIPES。 i love that it’s not just description of flavours， it’s examples， it’s recipes， it’s ideas， it’s tips， tricks， books and restaurants to hit up if you travel。 She’s funny， smart and honest。
Rena Del
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I might read this library book for as long as possible and then buy it！ This book is fantastic。 The author is witty and informative。 Recommend for any cook looking to grow their flavor profiles with a side of humor。
Hélène Vandorpe
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Wat een praktisch kookboekje voor keukenavonturies die zich weleens overmoedig in een kookblunder storten。 Niet alleen de smaakcombinaties zelf， maar ook de uitleg en geestige anekdotes in dit boekje swingen。 Tip！
Julie Doan
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A LOT of ideas in this book。 Bought a copy and can't wait to experiment！ A LOT of ideas in this book。 Bought a copy and can't wait to experiment！ 。。。more
James Harris Felder
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This book is a treasure， every page full of lovely writing， and recipes to discover and experiment with！
Frances Thompson
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Beautifully assembled， fascinating to dip in and out of and truly inspiring and mind-opening for meal planning which has been ESSENTIAL in 2020。
Samuel
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Cauliflower & chocolate anyone？ This well-written and clearly organized compendium of flavour combinations is treasure trove of inspiration and full of food pairings I had never even dreamed of。 It's also surprisingly funny at times。 A book I will dip into often。 Cauliflower & chocolate anyone？ This well-written and clearly organized compendium of flavour combinations is treasure trove of inspiration and full of food pairings I had never even dreamed of。 It's also surprisingly funny at times。 A book I will dip into often。 。。。more
George
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Beautifully producedSuperficially "analytical" jizzfest for the university privileged setIn fact utterly conventional with nothing new to sayValue added: zeroBut makes a beautiful gift and on your bookshelf makes you look like you may know about food or be creative in a certain way coveted by the university privileged setAbout the author: "background in marketing。" It shows。 Beautifully producedSuperficially "analytical" jizzfest for the university privileged setIn fact utterly conventional with nothing new to sayValue added: zeroBut makes a beautiful gift and on your bookshelf makes you look like you may know about food or be creative in a certain way coveted by the university privileged setAbout the author: "background in marketing。" It shows。 。。。more
An Selschotter
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Absolutely love this little gem because it goes beyond the level of ingredients， and helps you figure out which flavours match and why。
Giuliana Barone
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Ok， all my food industry friends would just hate me for saying this but I didn't like this book at all。 It felt like there was no rhyme or reason for the author's flavor pairings， sometimes using recipes， sometimes personal anecdotes to justify why certain things go together。Maybe my mistake was attempting to read it like a novel （from cover to cover）， instead of just using it for inspiration， all I know is that I will try The Flavor Bible in the future， and hope that one has a more scientific a Ok， all my food industry friends would just hate me for saying this but I didn't like this book at all。 It felt like there was no rhyme or reason for the author's flavor pairings， sometimes using recipes， sometimes personal anecdotes to justify why certain things go together。Maybe my mistake was attempting to read it like a novel （from cover to cover）， instead of just using it for inspiration， all I know is that I will try The Flavor Bible in the future， and hope that one has a more scientific approach to ingredient matching。 。。。more
Ashleyree
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Referenced in "How to Taste，" Becky Selengut。 Referenced in "How to Taste，" Becky Selengut。 。。。more
Heather
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GREAT reference book to have for creating your own recipes。
Ria Van Herck
，
We zijn recent lid geworden van een zelfpluk-kruiden-boerderij （https://www。deavalonhoeve。be/csa/）。 Elke week geurt en kleurt ons huis en keuken met nieuwe zintuiglijke ervaringen。 Koken is opnieuw een uitdaging om de nieuwe smaken te leren kennen en in de gekozen gerechten een juiste plaats te geven。 Daarom deden we onszelf ook het boek / encyclopedie / naslagwerk de smaakbijbel cadeau。Dat we met de tong 5 smaken proeven wist ik。 Dat we via onze neus en hersenen 99 smaken kunnen ontdekken was v We zijn recent lid geworden van een zelfpluk-kruiden-boerderij （https://www。deavalonhoeve。be/csa/）。 Elke week geurt en kleurt ons huis en keuken met nieuwe zintuiglijke ervaringen。 Koken is opnieuw een uitdaging om de nieuwe smaken te leren kennen en in de gekozen gerechten een juiste plaats te geven。 Daarom deden we onszelf ook het boek / encyclopedie / naslagwerk de smaakbijbel cadeau。Dat we met de tong 5 smaken proeven wist ik。 Dat we via onze neus en hersenen 99 smaken kunnen ontdekken was voor mij nieuw。 Whaw！！！！！ Wat een rijkdom aan opzoekgegevens en weetjes ik nu kan nalezen bv。 hazelnoot en chocola （ja， altijd die combinatie die ik nam ） maar nu lees ik ook waarom ik die smaken prefereer。Heeft het boek geen nadelen？ Natuurlijk wel。 De voorbereidingen om een menu op te stellen zullen vertienvoudigen in tijdsduur。 5 X 99 + alle ingrediënten van elk gerecht opzoeken in de smaakbijbel。 Gegarandeerd dat ik enkel nog lees en niet meer aan koken toekom。 。。。more
Mar Beveridge
，
So informative！ Though not very suited to cover to cover。
John
，
Probably an odd use for it， but I’ve found the Flavour Thesaurus as an excellent writing aid when coming up with meals for characters in my own fantasy work。 Sparks plenty of ideas without giving outright recipes。
Lau Malbec
，
"Adquirir conocimientos sobre cómo se combinan los sabores es como aprender un idioma， te permite expresarte libremente" "Adquirir conocimientos sobre cómo se combinan los sabores es como aprender un idioma， te permite expresarte libremente" 。。。more
Ellen
，
This is a food book， not a cook book。 Segnit looks at many foods and like a painter， or a writer， or a chemist， she analyses the components that make each food unique， from aroma to texture to flavor notes and makes sense of the big "why" they work best with which other foods。 Invaluable。 Great reading。 This writer is hilarious。 I have a crush on her。 I checked this book and Lateral Cooking out of the library and I have to convince my husband to buy them for my Christmas present this year。 Yes。 This is a food book， not a cook book。 Segnit looks at many foods and like a painter， or a writer， or a chemist， she analyses the components that make each food unique， from aroma to texture to flavor notes and makes sense of the big "why" they work best with which other foods。 Invaluable。 Great reading。 This writer is hilarious。 I have a crush on her。 I checked this book and Lateral Cooking out of the library and I have to convince my husband to buy them for my Christmas present this year。 Yes。 。。。more
Elisabetta
，
Questo libro è pura gioia: lo sfoglio ogni tanto anche solo per il puro piacere di scoprire nuovi abbinamenti e leggere le descrizioni dell’autrice！Favoloso se， come me， provate piacere anche solo a leggere di cibo， ma utilissimo per lasciarsi ispirare e cercare nuove idee in cucina。
Rosie
，
At first glance this book seems fantastic， one for so-so cooks to take their culinary skills from recipe following to creating dishes。 It's well organised and all encompassing， but reads more like a food history and musing than being informative on actually preparing food。 There's suggestions of dishes rather than actual specific recipes on flavour pairings。 One for food fans rather than novices。 At first glance this book seems fantastic， one for so-so cooks to take their culinary skills from recipe following to creating dishes。 It's well organised and all encompassing， but reads more like a food history and musing than being informative on actually preparing food。 There's suggestions of dishes rather than actual specific recipes on flavour pairings。 One for food fans rather than novices。 。。。more
Jessica
，
This was not a book I could read from front to back。 That's because I feel like this book is mostly a reference book to give you ideas。 I come to this book for inspiration， not for advise。 I check it when I'm tired of just strawberry icecream and want ideas for good flavorings。 I looked into it when I tried to make kombucha from fennel tea which turned out pretty disgusting， so I wanted to try some flavorings to see if it could still be savoured。 Read in this way， by just reading what you need i This was not a book I could read from front to back。 That's because I feel like this book is mostly a reference book to give you ideas。 I come to this book for inspiration， not for advise。 I check it when I'm tired of just strawberry icecream and want ideas for good flavorings。 I looked into it when I tried to make kombucha from fennel tea which turned out pretty disgusting， so I wanted to try some flavorings to see if it could still be savoured。 Read in this way， by just reading what you need in short bursts， I think it's a lovely， helpful book with some surprising whit from the author。 I just love the unsuspected phrases she uses like "pecans and walnuts are nearly always interchangeable， although pecans are sweeter， less bitter and easier to slide under doors" or "this might seem as incongruous as playing darts in a ballgown but the rich， meaty flavour of asparagus is， in fact， very good with penuts" 。。。more
aho's homemade food
，
Super interesting， well researched and invaluable when creating menus。 Looking for unusual flavour pairings？ This book’s got the answers！
SahooraQ
，
It’s a magical world of spices and herbs。。an amazing book for those who love to creat their on signature in their dishes。。
Sarah Morgan Sandquist
，
I was unable to make it past the chocolate section。 The author's rambling is so incoherent it is indiscernible from bad editing。 A couple of examples: the section called CHOCOLATE AND COCONUT features the author going on about her cigarette addiction。 There is no connection。 She goes through her addiction journey， childhood memories and the tasting notes of tobacco。 I am genuinely unsure if this is a misplaced CHOCOLATE AND TOBACCO entry or if the author is making a connection to the 'addictive' I was unable to make it past the chocolate section。 The author's rambling is so incoherent it is indiscernible from bad editing。 A couple of examples: the section called CHOCOLATE AND COCONUT features the author going on about her cigarette addiction。 There is no connection。 She goes through her addiction journey， childhood memories and the tasting notes of tobacco。 I am genuinely unsure if this is a misplaced CHOCOLATE AND TOBACCO entry or if the author is making a connection to the 'addictive' flavor combo。 Coconut is tossed in once or twice， enough to make it truly ambiguous。 In CHOCOLATE AND HAZELNUT， the author casually speculates about the plumpness of contemporary duck breasts。 Did hazelnut spread used to be called duck breast？ The only naming note we're given relates to an Italian folk character。 However， the absolute worst and reason I stopped reading was CHOCOLATE AND STRAWBERRY。 Obviously I dont care about individual taste preferences。 I'm fine with her decision not to include zucchini， as it seems she doesnt enjoy it。 She should have felt comfortable doing the same with chocolate and strawberry。 What she does instead， is rant in an ugly manner about how chocolate covered strawberries are the food fed by 'businessmen to call girls in hotel rooms'。To be honest， if I'm hearing as many second hand memories and grudges about cigarettes and whores， I'd rather be reading a food reference book by Tony Soprano。 Or I guess theres the obvious， Anthony Bourdain。 。。。more
XannonPants
，
More of an intermediate book， but it is pretty much what I was looking for。 I personally didn't like that it didn't contain some common "condiments。" More of an intermediate book， but it is pretty much what I was looking for。 I personally didn't like that it didn't contain some common "condiments。" 。。。more
Patricia
，
This is one of many lovely books about how flavours combine。 Segnit does a great job of taming a huge subject， and manages to provide lots of tips and ideas in an engaging， opinionated format。
Debbie Halls-Evans
，