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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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
Lucien today Niki will be in Amsterdam where I will interview here. Come talk and taste!
16.00 Scheltema Amsterdam.
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 dÃa sentà curiosidad y me decidà el mezclar sabores.
Morcilla de arroz: freÃrla 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
Hi Nikki,
I absolutely loved your book, I thought it was clever and insightful. Modest and humourous in parts! I’ve written about it on my blog, http://daniellesutor.wordpress.com/ After leaving uni and deciding to become a chef at 24 this book has given me even more inspiration to continue learning about my passion, definately a woman after my own heart! Goodluck in whatever projects you embark on next!
Dear Danielle
Thanks so much for your kind comments. And congratulations on becoming a chef.
Best wishes
Niki
Appena comprato ! già dalle prime pagine ho capito che mi farà compagnia spesso, lo leggerò e rileggerò ma soprattutto metterò in pratica i tuoi abbinamenti nelle mie prossime ricette.
Complimenti !!!
Caro Roberto
Grazie mille.
Auguri, Niki
Hi Niki I can’t find any reference to spinach, silverbeet, chard ,etc. My vege. garden
is flush with English Spinach and I am bit sick of the basic combinations. Your T.T. book has helped me out when it’s time to shed the mundane. Did you give the spinaches the flick, or was it a matter of having to stop somewhere?.
I’m sure there will be a revised addition sometime. Maybe my favourite veg. will get a gurnsey. Judging by the blogs from all over you must now be world famous. Well done.
Dear Christopher,
You’re right, there isn’t much on greens. There are some references in the cabbage section, but nowhere near a glut’s-worth. I’m afraid it was just a matter of having to stop somewhere.
The classic combinations, which may well be the ones you’re sick of, are things like nutmeg, garlic and cheese – goat’s cheese or any dairy with a tangy-salty edge are particularly good.
Those aside, I can get through a lot of greens stir-fried with ginger and oyster sauce. I also think it’s worth exploring salty-seafood combinations – smoked fish, for example, or some sort of Spanish rice dish with mussels or prawns.
To bring out a different aspect of their taste and flavour, you could try greens in a broth made with a subtly fennel-seed or star-anise-scented stock. I’d use pork ribs as the base, but butternut squash would be a good option for vegetarians.
Finally, have you tried sweet spinach tarts? They used to be popular in England and still are in France. In her Vegetable Book, Jane Grigson has a version that’s really a spinach-enriched custard tart, flavoured with vanilla. David Lebovitz’s version is more French – it’s fruity and spicy.
I haven’t tried either, yet. But I’m very curious.
Best wishes
Niki
Perhaps because – after over 40 years – I now HAVE to cook for myself, I have discovered I love cooking!
However, living on the most isolated inhabited island in the British Isles, I have to make do with whatever ingredients are available. These are not limited as we do have local produce during the summer and our local shop is very well stocked (as long as bad weather does not disrupt our ferry sailings (weekly in winter) for too long!
The problem is that in most recipes (books, online) there is usually at least one ingredient unavailable.
‘The Flavour Thesaurus’ is invaluable in helping me either modify the recipe or start afresh using the ingredients that I have available and need to use!
Many appreciative thanks for such a well-researched and useful book.
Dave
Dear Dave
Thank you for taking the time to write to me about The Flavour Thesaurus. It’s such a pleasure for me to hear that people do use the book.
I live in central London, so I’m rarely stuck for any ingredient that I might need, but I find myself modifying recipes or just making things up because I hate to throw food away.
Wishing you a winter of not-too-disrupted ferries and many pleasurable adventures in your kitchen.
All the best
Niki
TFT makes for wonderful reading anywhere – on the Metro, in bed and in the kitchen.
My homage here:
http://parisbreakfasts.blogspot.com/2012/10/the-flavor-thesaurus.html
Thank you, thank you, thank you!
Carolg
Dear Carol
Thanks so much for your comment, and piece on the blog – which is lovely, btw. I particularly like the watercolour of the gargantuan macaroons.
With best wishes
Niki
Thanks Niki,
I hope your book does well in France too.
Was thinking of TFT last nite while eating Pierre Herme Fetish Mogador: roasted pineapple+milk chocolate+passion fruit
To die for!
http://www.pierreherme.com/galerie-photos-1/mogador.html
miam
I wrote to you, months ago c/o Bloomsbury Publishing, following your article in the Times where you mentioned the problem of identifying beer styles. I enclosed the then new CAMRA leaflet on the subject. Since then, I have discovered this item:
http://www.posterrevolution.com/poster.cfm/periodic-table-of-beer-styles-chart-poster-print-24×36 My copy is on order from Amazon UK.
They also have one on wine varietals, which might also be worth checking.
Regards,
Dear Richard
That’s terrific, thanks so much for putting that my way, very useful.
Best
Niki
Hi Niki,
Just wondering, I have a choice of either the first edition or the second edition, is there much of a difference between the two, and which one would you choose.
Thanks
Lou
Dear Lou
I asssume you’re referring to the American Flavor Thesaurus. If so, there’s no difference in the content, but the type size in the 2nd edition is slightly larger, and the cover is a deal more pretty. So I’d go for the 2nd.
With best wishes
Niki
Niki you book remains unique amongst my much loved food books ever since my daughter gave it to me two years ago. It is always a ‘friend’ and inspiration to dip into. I find ideas for what I’m pondering – but regularly come away with some other creative directions to explore as well! I hope you are working on more food projects? Any news you can share with us on other publications upcoming?
Dear Ruth
Thanks so much for your kind comments – it was always my hope that the book would inspire readers to go off in their own directions, and it’s great to hear that seems to be the case with you. As to the near future, the Guardian is going to be publishing extracts from the FT from next Saturday…
Best wishes
Niki
Hi Niki,
I have some questions for you.
can you maybe email me? I was thinking about a concept i would love to work out!
MuchÃsimas gracias por haber escrito con tanta claridad y amor por la cocina este libro.
Soy cocinero profesional desde hace 25 años y te puedo decir que tu libro es un referente de trabajo mi.parahttp://sibarispaper.com/
Aquà en Barcelona tienes a un colega y admirador.
Muchas gracias
Querido Josep
Muchas gracias por tus palabras muy simpaticas. Me siento muy honrada. Me gusta comer en Barcelona!
Niki
Hola Niki,yo lo que tengo es un Catering,
pero si vienes por Barcelona algun dia me gustaria compartir contigo restaurantes muy especiales que quizas no conozcas.
un saludo
Josep Maria
Hola Josep
Si, la próxima vez estoy en Barcelona me gustarÃa pedir su consejo.
Un saludo
Niki
Cuenta con ello ,será un verdadero placer.
Si yo viajo a Londres,si no es molestia ,me gustaria
contar con tu ayuda.
hasta proto
Claro que si, con mucho gusto. Niki
Favourite food writers;
alphabetical order
Elizabeth David
Alan Davidson
Marcella Hazan
Jacques Médecin
Niki Segnit
What very flattering company. Thank you, Adrian. Niki
Dear Nikki,
Thanks for this amazing book! I recommended it to all my friends since I read it, and use it quite often.
I wrote an article about it on my blog, here is the link: http://tieandspoon.blogspot.ch/2013/02/cabinet-des-curiosites-4-le-repertoire.html
the articles are in french, but there is an english version below!
A French fan,
Jean Dumas
Cher Jean
Thanks so much for your very nice comment, and blog piece. Much appreciated.
Cordialement
Niki
Hi Niki!
I love your book, I use it almost every day.
But I hope that you soon will write an expanded edition with even more foods and combinations!
Dear Gunilla
Thanks so much for your kinds comments, and I’m delighted you’re finding the book useful.
All the best
Niki
Dear Nikki,
Ever since picking up a copy of your fresh-off-the-press book in the fab Stoke Newington Bookshop a few years ago, it has been a great friend in the kitchen and a super bedtime read. It is now lovely to read snippets every weekend in the Guardian’s ‘Cook’.
I’ve just started writing a blog myself and mention your excellent book in my latest post. In case you’re interested! https://themotherinlawskitchen.wordpress.com/
Many thanks and I look forward to your next venture.
Best wishes,
Jess @ themotherinlaw’skitchen
Dear Jess
Thanks so much for your comments, and I’ll definitely have a look at your blog.
Best wishes
Niki