The Flavour Thesaurus

Next Wednesday, the 12th December, I’ll be signing copies of The Flavour Thesaurus at the Covent Garden branch of Waterstones (9-13 Garrick Street, WC2E 9AU). Starts at 6pm and there’ll be drinks and nibbles on offer.

If you’re in the area, and fancy picking up a signed copy of The Flavour Thesaurus for Christmas, I’ll be doing a signing at the Chelsea branch of The Conran Shop tomorrow from 4pm. It’s in the Michelin building at 81 Fulham Road, London SW3 6RD.

I’m honoured and delighted that the Swedish edition of The Flavour Thesaurus, Smaklexikon, published by Forma Books and translated by Tove Jansson Borglund, has won best translated reference book at the Måltidsakademien Food Writing Awards 2012.

This coming Thursday, the 18th October, at the Hampstead branch of Waterstones (68-69 Hampstead High Street), I’ll be talking to Yotam Ottolenghi and Sami Tamimi about their new book Jerusalem. Tickets are £5 (available in store) and we start at 7pm.

…and on Saturday 20th October I’ll be giving a talk as part of Jenny Linford’s latest Voyage in Epicuriosity at The School of Life in London. More details here

This coming Sunday, the 7th October, at 4pm, I’m being interviewed by ‘Mr Kitchen’ himself, Daan Faber, at Selexyz Scheltema, Koningsplein 20, Amsterdam.

Then the following Tuesday, the 9th, I’m going to be in conversation with Ernest van der Kwast, at the Villa Augustus in Dordrecht. Tickets cost €10 and we start at 8pm. Click here for more information or call the venue on 078-6393111.

There’s a great review of Le Répertoire des Saveurs in the latest edition of L’Express. Read it here

“La bible des associations de saveurs”. The Flavour Thesaurus is now available in French. It’s published by Marabout, translated by Patrice Salsa, and available here

Forma Books has just brought out Smaklexikon, the Swedish edition of The Flavour Thesaurus, translated by Tove Janson Borglund. You can buy it here

Many thanks to the staff at Waterstone’s Richmond and all who came to my talk there on Wednesday evening. As I explained on the night, I’ve been trying out some Brazilian specialities (for the forthcoming Brazilian edition of The Flavour Thesaurus), and am grateful to those of you who tried (and seemed to like) the chewy little coconut and parmesan cakes I brought along. A few people have asked for the recipe – so here it is. It really is a cinch.

Coconut and parmesan queijadinha
Ingredients: 1 can of condensed milk, 1 cup of unsweetened desiccated coconut, 1/2 cup grated parmesan, 2 yolks, 1 tbsp caster sugar, 2 tbsp plain flour.
Mix everything together, pour the batter into greased mini-muffin trays, and bake at 180°C for 15-18 mins. Makes 28.
Note that the cup is the standard American measuring cup. If you don’t have one, use a measuring jug. 1 cup = 240ml.