Lateral Cooking: Foreword by Yotam Ottolenghi

Product Information

Which is to say, one dish leads to another: once you’ve got the hang of flatbreads, for instance, then its neighbouring dishes on the continuum (crackers, soda bread, scones) will involve the easiest and most intuitive adjustment. Op een vermakelijke manier laat Segnit je zien hoe gerechten ‘werken’ en hoe je zelf kunt gaan experimenteren, bedenken en ontdekken.

Niki Segnit is probably best known as the author of The Flavour Thesaurus, the culinary version of Roget’s Thesaurus, which listed 99 ingredients and suggested flavour matches for each of them.Please Note: By their very nature, all signed books will have been handled several times before they get to you.

Lateral Cooking is a comprehensive work and notable academic achievement, taking a fresh perspective on a well worn subject that will have you thinking about cooking in a new way.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.

Lateral Cooking is essentially a practical book, but like The Flavour Thesaurus it’s also a highly enjoyable read.Each chapter opens with an illustrated double page spread which introduces the reader to that chapter’s recipes. The result is greater creativity in the Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart.

This book shows the many ways ingredients can be replaced, how there's always leeway in a dish, and how just the smallest changes can take you into new territory. By grouping and linking techniques and outcomes the authors wends their way through a wide array of dishes and presents connections I had not made.Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Entertaining, opinionated and inspirational, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair. 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! The book is divided into twelve chapters covering subjects such as ‘Bread’, ‘Sauces’ or ‘Custard’, and the recipes in each chapter are arranged on a continuum, with the transition from one to the next incorporating only a tweak or two in the method or ingredients.