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 confectionary, snacks, baby foods, condiments, dairy products, hard liquors and soft drinks. Since summer 2010 she has written a weekly column on food combinations for The Times. She lives in central London with her husband.
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- @rocketandsquash It was good to meet you. Let me know when you win the euro millions. I'm good at spending other people's money.
- @eatdrinkchic A belated thank you for your lovely blog post about The Flavour Thesaurus. The photos are fab.
- @pipleomartin Ooh, I like very clever. Thank you.
- @SourCherrySB Thank you. We geeks must stick together.
- @MarketFood Thanks for inviting me yesterday. It was great fun. Lovely audience and delicious food.
Niki, just came across your book in TimeOut Chicago. I quickly raved about it on our Facebook page, Expendable Edibles, because you see my partner and I are absolutely fixated on gourmet rescues of perfectly good food. We’re first generation Americans (our parents ran away from the Nazis) and we find it upsetting, let alone immoral, to throw out the This and Thats we encounter every day in our fridge, freezer or countertop.
So long story short, we started compiling an enormous database of recipes on http://www.expendableedibles.com. If you come to Chicago, you must call me (773-255-4677) but in the meantime, let’s Skype some time (NancyGershman) as I see our destinies intertwined. Congratulations on your beautiful book.
Cheers,
Nancy Gershman and Marlene Samuels
Just heard your book will come out in Holland, can’t wait to have it in my cookbookshop. Hope to sell it as well on the Terra Madre in Holland on the 14th and 15 of may.
Are you visiting Holland in the near future?
Dear Lucien
Thanks for the message, and in advance for your support for the Smaakbijbel. Terra Madre sounds great – would have loved to have made it, but unfortunately I’m doing a talk in England that weekend. Hopefully I’ll be able to come next year. As to visiting Holland – yes. Not sure exactly when yet, but sometime this year.
Best wishes
Niki
Hi,
I just bought the German version of your book today and I have to say it is awesome! Thanks so much for having put so much work into it! Now I gotta go food-shopping
Thank you, very pleased you’re enjoying it.
Happy shopping and best wishes
Niki
Hi Niki, I love your book and the originality and bravery of it. I’m working on a piece of research into tastes in foods and wines and would love to swap thoughts if you ever have a moment.
Kind regards
Robert
Dear Robert
Thank you for your kind comments. Are you on Twitter? If so you could DM me @flav_thesaurus
Best wishes
Niki
Dear Niki,
your book was the best gift I received for my 30 birthday!
Every day, getting back from work, it is my first thought (even before my husband!!!) and I can not wait for the weekend to come to try some “Agnello e Albicocche”.
Thank you for such a beautiful idea that will surely increase my italian cooking expertise!
Sara
Dear Sara
Thank you very much. And happy birthday. Was it the Italian version you received?
Best wishes
Niki
Yes, it was in italian,,, and I already bought two copies for two close friends of mine,,,my best friend and my Boss!Here, in Italy, you just can’t live enough well, without cooking well!
Sara
Niki,
I am a Washington, DC-based food writer doing a story for Associated Press about flavors, specifically, how the use of a single flavor such as citrus or fennel can unify a meal if used in most of the dishes. I would love to talk with you about this, and of course would mention your book when citing you. Do you by chance have any time tomorrow (Friday, Oct. 14)? I am available from 9am Eastern Standard (2pm London time.) Thank you in advance for your consideration. Best, Michele Kayal
Just picked up your book! can’t wait to dive into it!
Dear Tobias
Hope you enjoy it…
Best wishes
Niki
I got your book a while ago…I knew I would have loved it
I go back to it now and then and it’s always a pleasurable time.
All the best,
Alice
Dear Alice
Very pleased you’re enjoying it.
Many thanks
Niki
Hi Niki, I have a potential project that I’d love to have a quick chat to you about. What’s the best way of getting in contact? I’m on 07702 684290. Many thanks, Hamish
Dear Niki
Not only is your book brilliant and full of fascinating information but it’s really amusing. I’ve been chortling out loud as I read it on the train. I’m keeping the Flavour Thesaurus on my ‘Bible’ bookshelf along with ‘The Brewmaster’s Table’ by Garrett Oliver. I’m actually using the book as I type this as I’m trying to match a particular beer with food. The book is giving me lots of inspiration!
Thanks for writing such a useful book.
Kind regards
Jane Peyton
London, UK
Dear Jane
Thank you very much for your kind comments. My beer-writer friend Pete Brown invited me to dinner with Garrett Oliver and for some frustrating reason I couldn’t go. Anyway, I must read his book – it sounds really interesting.
Best wishes
Niki
Hello Niki! I am working with a nonprofit in London and we are beginning some work on spices which could greatly benefit those in developing countries. I’d love to chat with you and collect a few ideas if you can spare the time. It’s early stage work so I don’t want to give details here, but please e-mail me at your convenience.
Hola, fantástico tu libro.
Veras tenemos un obrador de embutidos artesanos en Villafranca de Ebro, nuestra misión es elaborar productos de toda la vida con el sabor de los años de nuestros abuelos.
Pero un día sentí curiosidad y me decidí el mezclar sabores.
Morcilla de arroz: freírla en rodajas y luego bañarla con chocolate.
Te dejo la dirección del blog que estamos actualizando y veras las butifarras de sabores, la ultima es de ron con nueces, cebolla caramelizada con miel etc.
Y por variar salchichas de café. Muchas gracias por tu libro
http://embutidoselterrizo.blogspot.com
cárnicos@elterrizo.es
http://www.facebook.com/elterrizo.villafrancadeebro
Un saludo Gonzalo
Hola, y gracias por tus palabras muy simpáticas. Soy encantado que te gusta el libro. No hablo mucho español – escribo con la ayuda de mi marido, que habla un poco – pero sus combinaciones de sabor parecen muy interesantes. Si alguna vez estamos en Villafranca de Ebro debemos probar tus salchichas.
Saludos
Niki
Dear Niki,
Thank you so much for writing The Flavour Thesaurus – it’s fabulous. I’m so impressed by it! Useful, amazingly well researched, fascinating, hilarious, delicious! I’ve been reading it on the train everyday and it’s been making me actually look forward to the cramped and smelly journey. My favourite line so far is ‘In Poland, a potato salad without dill is like a union leader without a bushy moustache.’ One thing that amazes me is that unlike so many food books, yours manages to captivate without relying on glossy photography. I have to admit, I bought the book because I thought it looked pretty. But you’ve got me completely hooked now, and I don’t think I’ll be shelving it for quite a long time!
Kind regards,
Anna
Melbourne, Australia
Dear Anna
What a nice message – thank you so much, and I’m honoured the book is making your daily train journey more bearable.
Best wishes
Niki
Thanks Niki! I shall be loading you site as one of my ‘people we like’ pages on my blog which is getting a new look this weekend – would you be able to provide me with a thumbnail 220 wide? thanks! Of course only if you are willing!
Will the pic here do?
thanks Niki, its up on my site and is linked to yours – Please check out if u get time ! Cheers!
Thank you, I will do. Niki
@Niki Segnit
Niki, any chance for polish edition ?
Dear Margo
Not in the immediate future – but I hope so
Thanks for your interest
Niki