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Lateral Cooking: One Dish Leads to Another

4.55  ·  Rating details ·  66 ratings  ·  12 reviews
A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi.

Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes.
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Hardcover, 612 pages
Published November 5th 2019 by Bloomsbury Publishing
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Frank
Oct 18, 2018 rated it really liked it  ·  review of another edition
I liked the book but could not recommend it on a Kindle. It is the kind of book you want to hold, flip through and find inspiration. (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!)

That said, it is a book to inspire serious cooks, particularly those who want to be experimental and step away from the rigid adherence to the recipe. The book looks at a core recipe and takes you along a continuum, so that you can tweak a bread
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Soph
Mar 30, 2019 rated it it was amazing
Perhaps the most useful and readable food book I own. An absolute delight from start to finish.
Mary
Jan 13, 2020 rated it it was amazing
One of the funniest cookbooks I ever read. I was laughing out loud. 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. There are some fully written recipes with all kinds of great substitutions or variations but most of the book is like an encyclopedia with embedded recipes in food entries. So, for example, in the potato gnocchi entry Segnit tells you about the flour potato weight and ...more
Lucyfedia
Aug 04, 2019 rated it it was amazing  ·  review of another edition
If all of my cookbooks were on fire, this is the one I would burn my hands for. My new favourite and I would recommend it to anyone who is comfortable enough cooking to break away from the traditional recipe layout and bend the rules.

It’s a genius way of helping people develop an instinct for what differentiates two very similar dishes on a spectrum and hence know how they can push and experiment with it.

Everything I have made from it has worked beautifully, the recipes are so simple.

Extra
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Nelleke Groot
Dec 30, 2018 rated it it was amazing
Dit is een kookopleiding in boekvorm. Een standaardwerk voor iedere beginnende én ervaren kok. Hoe maak je brood, wat is de basis voor saus? Maar daar blijft het niet hij. Op een vermakelijke manier laat Segnit je zien hoe gerechten ‘werken’ en hoe je zelf kunt gaan experimenteren, bedenken en ontdekken. Spelen met eten, hoera! Samen met de onvolprezen smaakbijbel heb je geen andere kookboeken meer nodig.
Kara
Apr 27, 2019 rated it really liked it
Fascinating concept. The humour was annoying at times.
Christa Maurice
Dec 09, 2019 rated it it was amazing
Fascinating book, but it really needs to be read in print. You're going to want to flip through it.
Debbie Halls-Evans
Apr 30, 2019 rated it it was amazing
Niki Seignt does it again a great book that allows you to think wiser in the kitchen and writes a great story too
Jennifer
Apr 12, 2019 rated it really liked it  ·  review of another edition
Great cook book, one of those rare gems that teaches you about cooking rather than just giving recipes.
Bob
Aug 23, 2019 rated it it was amazing  ·  review of another edition
Brilliant. Now I just have to commit most of it to memory so I can finally enter MasterChef… ...more
Roy Kenagy
Dec 10, 2019 marked it as to-read
Shelves: read0
FRANKLIN 641.5 SE :: READ0 / PURCHASE :: EXAMINED 12/05/2019 :: DISCURSIVE ENTRIES THAT ARE STRAIGHTFORWARD & INFORMED
Nick Sanders
Dec 20, 2018 rated it it was amazing
A wonderful addition to her Flavour Thesaurus, and a novel way of looking at food and at cooking.
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Niki Segnit had not so much as peeled a potato until her early twenties, when, almost by accident, she discovered that she loved cooking. Much as she enjoys haute cuisine, she’s not likely to reproduce it at home, preferring to experiment with recipes from domestic kitchens abroad. Her background is in marketing, specialising in food and drink, and she has worked with many famous brands of ...more