What’s it about?
While Niki Segnit’s last book, The Flavour Thesaurus, focussed on flavour (and sold more than 250,000 copies, while it was at it), her follow-up looks to the methodology of cooking. This is all about learning to become an instinctive cook.
Why you should read it?
Broken down into 12 culinary categories – everything from bread to biscuits, cornbread to custard – each chapter starts with an introduction and recipe, before revealing the possibilities. In fact, there are 70 basic recipes, 500 leeways, and 600 flavour variations. That’s some serious good value. But what makes this book really special, just like the Thesaurus, aside from Niki’s impressive expertise, is her humour and personality. It’s a joy to read. Out 20 September (£30, Bloomsbury).