Here are 100 books that The Flavour Thesaurus fans have personally recommended if you like
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I think I was always meant to write about drinks for a living, it just took me a while to realise. Ever since my Dad gave me a copy of Harry's ABC of Mixing Cocktails as a kid (to look at the cartoonish illustrations) I've been fascinated by these particularly adult delights. I've also followed flavour around all my life like a Loony Tunes figure in the thrall of a beckoning wisp of fragrant steam. Studying this stuff for various drinks industry qualifications has only made that interest grow stronger, and so I take it out on you, dear reader, in the nicest way, of course.
I just love how this book looks, first of all. It has an elegant, art deco, classy vibe that really sets the mood, and your mood is an important part of enjoying a good cocktail, or any drink for that matter.
There are some cocktails in here I know I'll never make, I'm not going to mix up my own bone tincture, but that doesn't matter. This isn't so much a recipe book for the home mixologist as it is a coffee-table collection of inspiring drinks.
When I leaf through the pages and look at all the gorgeous photographs, it sets me dreaming of which bars I want to visit next. That being said, it still features plenty of cocktails I'll want to whip up the next time I have guests over.
A collection of 200 iconic drinks from around the globe, each of which has changed the culture of the cocktail
A signature cocktail is a bespoke drink that expresses the nature of the time, person, or place for which it was created. In this book, the author curates a collection of the most celebrated cocktails - from well-known classics such as the Bellini, to the up-to-the-minute Twin Cities from New York's ultra-hip Dead Rabbit bar. Signature cocktails have become an increasingly popular way to define the style and character of a celebrated…
The Victorian mansion, Evenmere, is the mechanism that runs the universe.
The lamps must be lit, or the stars die. The clocks must be wound, or Time ceases. The Balance between Order and Chaos must be preserved, or Existence crumbles.
Appointed the Steward of Evenmere, Carter Anderson must learn the…
I think I was always meant to write about drinks for a living, it just took me a while to realise. Ever since my Dad gave me a copy of Harry's ABC of Mixing Cocktails as a kid (to look at the cartoonish illustrations) I've been fascinated by these particularly adult delights. I've also followed flavour around all my life like a Loony Tunes figure in the thrall of a beckoning wisp of fragrant steam. Studying this stuff for various drinks industry qualifications has only made that interest grow stronger, and so I take it out on you, dear reader, in the nicest way, of course.
I write about beer, cider, spirits, and cocktails. In fact, I'll write about almost anything that will get you drunk, plus a few liquids that won't, but I don't write about wine. That's my off-duty drink, the one side of booze I don't need to know about beyond asking myself whether I want more of the wine in my glass.
So you could say that for me all wine is from another galaxy. It can seem too big, the world of wine. Too deep. Too stuffy. This book makes it fun again, makes it fresh and exciting. I almost want to learn about the stuff, despite my best efforts not to!
After reading this, I feel I'd happily follow Dan Keeling and Mark Andrew into any cellar to swill and swig the hours away.
Winner of the Guild of Food Writers Drinks Book Award 2021
Shortlisted for the Andre Simon Food and Drink Book Awards 2020
"Noble Rot manages to unravel the mysteries of wine with insight and humour. A wonderful - and essential - read for anyone interested in the world of wine, or even for those, like me, who just drink it." - Nigella Lawson
"The Noble Rot guys have the ability to describe wines as if theyre either future friends, or rock-stars coming to blow your mind." - Caitlin Moran
"Noble Rot has brought originality, humour and now space travel to…
I think I was always meant to write about drinks for a living, it just took me a while to realise. Ever since my Dad gave me a copy of Harry's ABC of Mixing Cocktails as a kid (to look at the cartoonish illustrations) I've been fascinated by these particularly adult delights. I've also followed flavour around all my life like a Loony Tunes figure in the thrall of a beckoning wisp of fragrant steam. Studying this stuff for various drinks industry qualifications has only made that interest grow stronger, and so I take it out on you, dear reader, in the nicest way, of course.
No book can ever tell you, definitively, what tastes good. This one can tell you why certain things taste good to you, which is a much more interesting subject to dive into.
I found it fascinating to learn just how much all the other senses are involved when it comes to eating and drinking, it really is the most sensory-stimulating activity in our lives. Ok, perhaps the second most.
This book also goes into a subject that's close to my heart: learning to become a better taster. So many people seem to think your skill at this is fixed at birth. That's not true! If you're anything like me, then you'll love how this book opens up a whole dimension of aroma and flavour and makes your world all the richer for it.
What if you could get more sensory input, and hence more enjoyment, from the foods you're already eating? You can with a little bit of understanding and practice. Taste What You're Missingexplains the science behind what's happening in your mouth, nose, and mind when you eat.
Stuckey tells fascinating stories about people who've experienced changes or loss of one of their senses, to illuminate aspects of taste many readers never would have noticed or appreciated. People who have damaged their tongues and lost a certain amount of sensitivity; people with anosmia--no sense of smell--like Ben of Ben & Jerry's Ice…
Magical realism meets the magic of Christmas in this mix of Jewish, New Testament, and Santa stories–all reenacted in an urban psychiatric hospital!
On locked ward 5C4, Josh, a patient with many similarities to Jesus, is hospitalized concurrently with Nick, a patient with many similarities to Santa. The two argue…
I think I was always meant to write about drinks for a living, it just took me a while to realise. Ever since my Dad gave me a copy of Harry's ABC of Mixing Cocktails as a kid (to look at the cartoonish illustrations) I've been fascinated by these particularly adult delights. I've also followed flavour around all my life like a Loony Tunes figure in the thrall of a beckoning wisp of fragrant steam. Studying this stuff for various drinks industry qualifications has only made that interest grow stronger, and so I take it out on you, dear reader, in the nicest way, of course.
We're back to drinks proper with another feast for the eyes. This book has a deep appeal to me because I've always been a francophile. France has pulled at me from the earliest family holidays through to the years I lived in Paris.
Now, back in London, there's a bittersweet nostalgia in the mix. This book captures a lot of what I miss from those years because it's not just about the drinks but also the culture that surrounds them.
It reminds me that a drink is always an occasion. It doesn't have to be a fancy one either. There's the domestic and quotidian side, too, like preparing a café au lait the French way in one of those ridiculous footed bowls; they're totally useless to drink from yet somehow all the more appealing for it.
TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more.
Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French…
I am an anthropologist and former owner of a tech company. I saw firsthand how technology was changing society in the early twenty-teens, and knew that we were experiencing a compounding paradigm shift. I have a passion for telling stories and preserving the past for future generations — the stories that our grandchildren will ask about, just as we asked our grandparents about the great wars and depression.
This book cracked me up. Bill Heavey met with people all over the United States and went on crazy foodie adventures with them in order to better understand pockets of unique eats and subsistence. This is not a restaurant visits book. This is a go fishing, backwoods, hunt-or-be-hunted book.
I have two favorite stories in this book. The first is of a woman who forages along the Potomac for Paw Paw fruit. Her attitude toward finding wild food is hilarious and matter-of-fact. The second is of a man who fishes the Bayous of the south and takes Heavey for a wild ride.
"Mr. Heavey takes us back to the joys--and occasional pitfalls--of the humble edibles around us, and his conclusions ring true."--Wall Street Journal Longtime Field & Stream contributor Bill Heavey has become the magazine's most popular voice by writing for sportsmen with more enthusiasm than skill. In his first full-length book, Heavey chronicles his attempts to "eat wild," seeing how much of his own food he can hunt, fish, grow, and forage. But Heavey is not your typical hunter-gatherer. Living inside the D.C. Beltway, and a single dad to a twelve-year-old daughter with an aversion to "nature food," he's almost completely…
I’ve been writing vegetarian cookbooks for almost 15 years, and have had many different jobs in the world of food – cooking in restaurants, running a small food business, working food photography shoots, and much more. While in my day-to-day eating, I go on and off following a strict plant-based diet, it’s long been my default style of eating because I find it to be so healthy, affordable, and fun! I’m never not excited and inspired by the abundance and diversity of vegetables and the incredible techniques and dishes that cuisines around the world have done with them.
Amy Chaplin’s love for plants and respect for the natural world is infectious but never dogmatic – and I think it’s possible to not even notice the absence of grains, refined sugar, and dairy in the recipes here. Full of beautifully photographed and incredibly appetizing everyday food — porridges and breads, nut-and seed milks and butters, soups, muffins, cakes, and more – her approach to cooking with wholefoods has made me taste more carefully, think more creatively, and cook more resourcefully. Admittedly, it’s less of a quick-and-easy type of book – good, thoughtful cooking does take time and foresight – but it’s indispensable nonetheless, a gift to those of us seeking to dig deeper and learn more about plant-based cooking.
Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and plant-based foods. Chaplin shares her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you're craving. Once the reader learns one of Chaplin's base recipes, whether for gluten-free muffins, millet porridge, or baked…
A Duke with rigid opinions, a Lady whose beliefs conflict with his, a long disputed parcel of land, a conniving neighbour, a desperate collaboration, a failure of trust, a love found despite it all.
Alexander Cavendish, Duke of Ravensworth, returned from war to find that his father and brother had…
I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
Amy is a friend and phenomenal vegetarian chef who defined vegan food as the executive chef of one of my favorite NYC restaurants: Angelica Kitchen (RIP).
At Angelica Kitchen, Amy used food to create a space for deeply nourishing solace and retreat from the intense demands of living in a wonderfully hectic city. At Home in the Whole Food Kitchen gave each us the skills, knowledge, and recipes to bring that space into our homes. It is not only a cookbook but a guide to building a kitchen that sustains and nourishes the body and mind.
I’ve referenced this book so many times that the pages have separated from the binding. Once you master these recipes, ways to adapt them to the seasons, local produce, and your tastes reveal themselves. After nearly 10 years I still make the Coconut & Quinoa pancakes weekly.
James Beard Award Winner (Vegetarian) IACP Award Winner (Healthy Eating)
A sophisticated vegetarian cookbook with all the tools you need to be at home in your kitchen, cooking in the most nourishing and delicious ways—from the foundations of stocking a pantry and understanding your ingredients, to preparing elaborate seasonal feasts.
Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars containing grains, seeds, beans, nuts, and spices. You open the fridge and therein…
Being Colombian, raised in Miami around so many Cubans, and then moving to Los Angeles and making tons of Mexican friends, you could say I am a fan of Latin food, haha! But also, because of my time in Los Angeles, I grew to love so many ethnic foods and began collecting cookbooks that specialize in ethnic and regional cooking so I could grow my cultural culinary repertoire!
This cookbook is one that I grab constantly as the healthy way to prepare dishes with a Latin twist is such a great way to jazz up any meal. What folks may not know is that so many superfoods come from Latin America, and they're very much incorporated into their dishes.
It is very easy for even the novice home cook and one I highly recommend.
***Named one of the best celebrity cookbooks of 2019 by Parade Magazine***
Bringing fun, healthy Latin flair to busy American kitchens!
Most people associate healthy cooking with boring taste and flavorless foods, but Leticia is on a mission to prove that healthy eating not only can be absolutely delicious, but also that food is medicine, and that by living a healthy lifestyle you can take control of your health and of your life.
Through the American Diabetes Campaign, Leticia sees first-hand the dietary problems that contribute to this and many other lifestyle diseases, particularly in the Hispanic community here in…
If I'm honest, I became a gardener because I like getting dirty. Beatrix Potter's The Tale of Tom Kitten is the story of my childhood (and my adulthood too, only now I don't have to pretend I'm going to stay clean). Of course, high-quality soil leads to high-quality produce, and I deeply adore the flavors of strawberries growing in deep, dark soil. Biting into a juicy, homegrown tomato still warm from the summer sun is bliss.
I have a love/hate relationship with permaculture. I adore the concept...and when I put most authors' assertions into practice, I find that I get a much lower yield than doing things the old way. That's why I enjoy books like this one from gardeners who walk the walk, not just talk the talk. Warning: You will be sorely tempted to buy ducks. Resist, resist!
Scientist/gardener Carol Deppe combines her passion for organic gardening with newly emerging scientific information from many fields - resilience science, climatology, climate change, ecology, anthropology, paleontology, sustainable agriculture, nutrition, health, and medicine. In the last half of The Resilient Gardener, Deppe extends and illustrates these principles with detailed information about growing and using five key crops: potatoes, corn, beans, squash, and eggs.
In this book you'll learn how to:
*Garden in an era of unpredictable weather and climate change
*Grow, store, and use more of your own staple crops
*Garden efficiently and comfortably (even if you have a bad back)…
It is April 1st, 2038. Day 60 of China's blockade of the rebel island of Taiwan.
The US government has agreed to provide Taiwan with a weapons system so advanced that it can disrupt the balance of power in the region. But what pilot would be crazy enough to run…
It started when my friend gave me several pumpkin seeds he acquired from a giant pumpkin grower. He said it came from a large pumpkin, and growing one in my backyard would be fun. As a gardener, I thought this sounded entertaining. I planted the seeds in little pots and moved one of them to my garden during the spring. Soon, the plant began to grow astoundingly, taking over the entire garden area. Then, pumpkins started growing. I culled all but one pumpkin, and I witnessed a little pumpkin grow to 800 pounds in three months. I was amazed and astonished, and I was forever hooked on the sport of growing Atlantic Giant Pumpkins.
I refer to this book constantly during the giant pumpkin growing season as it is the most detailed and comprehensive guide available. It covers the science of growing giant pumpkins and emphasizes an organic approach.
The book includes details often not found in other giant pumpkin growing books, such as greenhouse plans, a description of the soil food web, and pumpkin lifting methods. It features hundreds of beautiful photos of pumpkin plant parts and champion giant pumpkins. For those wishing to grow a true giant, this is a must-read.
![Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]](https://media.bookdna-cdn.com/cdn-cgi/image/format=avif,width=220,quality=75/media/covers/9780399579059_s5nuqb "Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]")
