Niki can be contacted via her agent Zoë Waldie at Rogers, Coleridge and White:

20 Powis Mews
London W11 1JN

Or via her publishers:


Bloomsbury Publishing plc
36 Soho Square
London W1D 3QY


Bloomsbury Publishing
175 Fifth Avenue
New York, NY 10010

38 Responses to Contact

  1. Justin Dix says:


    Just bought the book – wonderful concept, I’m sure you will be building on it in years to come. Most of the cooking for leisure industry is based on recipes rather than a skills and learning, so in the real world this approach is great for those of us who want to avoid food waste and start our cooking with what we have in the fridge and the store cupboard. Would be great to see more about what works well with pulses – the humble chickpea could do with a mention, speaking as a non meat eater. But thank you for bringing something so thoughtful and exciting to the bookshelves.

  2. Tessa Finn says:

    I was just given the book for Christmas and am really enjoying it. It’s a lovely idea.

    One combination I feel you missed is one that I found fortuitously; carrot and basil. Actually it was a carrot puree (works also with parsnip addition) with a little lemon and sour cream to which I added chopped fresh parsley – the combination I thought was great, with the basil accentuating the carrot’s sweetness and enlivening also.

    Also in fairness, with coriander leaf, I think you should mention that some people really can’t tolerate the taste with an intensity different from other aversions. For me also at first it tasted of soap but now I love the stuff

  3. Harry Dodgson says:

    Great book. It gets the creative juices flowing. Why no listing for zucchini, green beans, spinach, or greens.

  4. Per says:

    I ´ve just ordered, what I believe the US edition of your book.
    How is that different from the UK edition?

    • Niki Segnit says:

      Dear Per
      The differences are fairly small – mainly a matter of spelling, vocabulary (aubergine = eggplant etc.), measurements and cultural references. Plus the page edges aren’t plum-coloured.
      Hope that helps
      Best wishes

  5. david thomas says:

    Superb concept!
    Perfect for cooks who can cope without recipe books, but haven’t got the time to test every ingredient combination on earth – looking forward to putting it to the test with random forgotten items in the fridge.

  6. Dear Niki

    I really enjoyed your talk & tasting at Waterstones Richmond, and to meeting you afterwards. Nick, manager of Waterstones Richmond who is a good friend of mine and a regular at my dinner table, gave me a copy of your wonderful book when it was first published in the UK, and since then I have enjoyed dipping into it. It lives by my bed, rather than amongst my cookery books in the kitchen. Your writing is so engaging, entertaining, and intelligent, conveying a real excitement and pleasure about food, as well as offering information. I think my favourite description is of the scallop and black pudding. As I said when we met, the analogy of the musician combining sounds with the cook combining flavours struck a real chord with me (forgive the pun): I am a pianist and a cook.
    Best wishes,
    Fran (Twitter @crosseyedpiano)

    • Niki Segnit says:

      Thank you Fran, that’s very kind of you. And thank you also for coming to the talk. I hope your coconut cakes turned out well. I’ve been asked for that recipe, so will post it on the website. It’s dangerously easy.

  7. Laurentino Nieto says:

    ¿Como usar el Sésamo?
    Compre su libro y lo deboré… estupendo y super práctico.. solo algunos detalles en las organización yo sugeririra algo asi con el hiper texto… la adoro…
    Serías posible que ademas se abocara a esos items que dejó de lasdo por comunes (los condimentos counes, los hidratos de carbono, etc… ) .
    Por otro lado Ud., a veces nombra los compuestos químicos aportados, estaría bueo una explicación mas profunda en ese campo… ( ya se puede que no sea su campo específico)…
    Mil gracias por haber hecho este logrado producto…

  8. Dear Niki,

    thank you for writing the book – it’s so much fun to read, and a wonderful resource. Since I picked it up last year, I have been telling anyone who did or did not want to hear that basically, the only two cookbooks one ever needs are your Flavour Thesaurus and Harold McGee’s “On Food and Cooking” for the techniques. Of course I am exaggerating – I do hope there will be more books like this one, to venture into, say, Asian flavours, but it is a very original approach. And like another commenter above already mentioned, many cookbooks actually reduce skills and knowledge by giving ever straighter recipes and instructions, whereas your book inspires to understand food and become more creative. Well done.

  9. Duncan says:

    Hi Niki

    Bought the book recently, and I think it’s great – very interesting and lots of kitchen inspiration. I just want to let you know about an event I’ve organised in Norwich on 23rd September called Food, Flavour and our Fifth Sense ( This is a food event to raise awareness of a condition called anosmia – the loss of the sense of smell. I’m setting up an organisation called Fifth Sense to provide support and advice to sufferers and raise awareness of not only the condition itself but also the huge role that the sense of smell plays in our lives.

    The event itself will educate on the role that the sense of smell plays in flavour perception, and also how our other senses contribute to the experience we call eating. If you (or any of your readers) would like more info then please visit the link above or email me:
    Best wishes,

  10. Lainy says:

    Love this book! It has made gift decisions so much easier for a while too! I was hoping to clarify a few things. I am allergic to eugonol, iseugonol and found a few sections which referred to eugonol properties in smoked fish. ‘ imparted to food by the smoking process’. Does this mean the fish releases the compound eugonol when smoked or that eugonol is being added via clove extract to the smoking process. Holy basil?.. Does this contain eugonol or does it just taste like it. You also say it occurs naturally in tomatoes and ripening bananas. I have been told to avoid all eugonol foods but I can’t pin down exactly what food I need to avoid. Many of the foods you mention are not on other eugonol lists. I hear so many contradictory things. Can it be grouped do you think to a decisive list ? Can you recccomend any books which may help me research this? Internet info is very limited. Any guidance very much appeciated….and..Again thank you for the fabulous book on my kitchen shelf.

  11. Lorena says:

    Hello. Is your book available in Buenos Aires? If so, where can I purchase it?? I really want to buy it.

    • Niki Segnit says:

      Dear Lorena
      Thanks for your interest in the book, although I’m afraid I wouldn’t know where to look for it in Buenos Aires. Do you mean the Spanish-language edition? If so I suggest you get in touch with the Argentinian offices of Random House Mondadori – details here.
      Best wishes

  12. Dear Niki,

    I’d like to get in touch with you and invite you to be one of my guest speakers at a private charity event Ladies Who Impress. I left you my website and email address details – I would really appreciate an opportunity to get in touch and tell you more about my event.

    Best wishes,


  13. Greta Hardin says:

    Dear Niki,

    I have my first cookbook coming out in May (Cooking Your Local Produce), which was literally saved by receiving your Flavour Thesaurus as a Christmas gift (which has gone on to become a go to gift for every food lover I know and meet). I was wondering if you’d be willing to take a look at (an excerpt of) the book to see if you would be interested in being a reviewer?

    Many Thanks,

  14. Adam says:

    Just got a copy of your book that I had reserved at Waterstones.
    Wow just reading the first pages has given me loads of ideas for cakes and other meals that I wouldn’t have dared before.
    Thank you so much. This just isnt a book its a bible and yes I know who I will be buying copies for.

  15. Samuel Kimble says:

    Hi Niki,

    As a young passionate cook and long time reader of your fantastic and witty flavour thesaurus, I felt a long overdue compulsion to say thanks for writing one of my favourite food books. I love dipping into it and soaking up all the delicious combinations. A perfect antidote to the idiot proof “recipe only” books. I firmly believe cooking should very much be a multisensory practice, using your nose, brain, and tongue to create meals- not some stupidly prescriptive set of instructions. So thank you once again for my favoured indispensable read. As a final note, do you have plans for updated editions or perhaps a second book?


    • Niki Segnit says:

      Hi Samuel
      Thank you for taking the time to write to me. I’m currently working on another food reference book – something I’ve never seen before and, I hope, something that will be useful and fun. An expanded Flavour Thesaurus will have to wait, but is quite possible. I did start a list of candidate flavours a while back. One thing that puts me off is that I’d have to write about courgettes. Every time I sat down to write that chapter, I felt enormously bored. Cooking and eating them is fine. Writing about them is deathly!
      Best wishes.

  16. Sarah in Strasbourg says:

    Hi Niki–I was wondering if you’ve ever come across the cookbook “From a Breton Garden: The Vegetable Cookery of Josephine Araldo” by Mme Araldo and Robert Reynolds. It has a very distinctive view of flavor pairings and some rather startling recipes (beets with blackcurrants, carrots with persimmons, rutabagas with quinces) that I thought you’d find intriguing.

    I’m reading through “The Flavour Thesaurus” for a second time–just as good as the first.


    • Niki Segnit says:

      Dear Sarah
      This is really interesting and I will see if the British Library can dig out a copy for me. When I started writing The Flavour Thesaurus, I expected to come across heaps of this sort of material, but in fact it turned out to be incredibly rare. Thank you very much for taking the time to write to me.

  17. Sergey says:

    Hi Niki! Can you tell me when your book be translated to russian ?

    • Niki Segnit says:

      Dear Sergey
      Thanks for your interest. The rights are sold in Russia, but the publisher in question has since closed its food division. So there are no plans for it to appear in Russian for now, unfortunately.
      With best wishes

  18. Steve Raffner says:

    Hello Niki

    Votre idee et excellente et vous méritez votre succès, ce livre sort du lot. J’aimerai vous proposer un nouveau challenge qui lie vos talents, vos compétences et vos connaissances à un domaine qui est ma passion et mon métier et qui doit également avoir une résonnance : l’innovation. Dois je contacter votre agent ? Cdt. steve

  19. Marianne says:

    Love the idea, the book. After recently tenderly roasting each of the spices & herbs , individually for a nepalese curry i discovered a wonderful combo – cinnamon bark & fresh bay leaves – each separately roast then ground together. The sweety spicy woodiness of the cinammon and the green limey – mint- eucalypt of the bay leaves … Sensational.
    I am curious as to why common herb, bay leavesnot appear in the book ( other than passing references as possible ingredient in recipes)? Cheers

    • Niki Segnit says:

      Dear Marianne
      Thanks for your kind words, and for letting me know about the cinnamon and bay. I’ve made a note to try them together – in some sort of custard, I think. Have you heard of tejpat? Cinnamomum tamala, also called Indian bay leaf. You can find it in Asian grocery stores. It tastes like hot-cross buns. Bay didn’t make it into the final cut of the book for the same reason as lentils, duck and courgettes didn’t – I had to draw the line somewhere.
      All best

  20. Sophie says:

    Hi Niki!!
    I bought your Flavour Thesaurus last month, I can’t stop reading and I’m always referring back to it. I’m a training mixologist so words cannot describe how valuable this book is to me!

    I was wondering if you had any idea what would work with bubblegum? I’ve tried apple which is nice but is there any rule to follow?

    Thank you for your wonderful book!

    • Niki Segnit says:

      Dear Sophie,
      Thank you, and apologies for the delay in getting back to you. I’m glad you like the book and find it useful. Flavours that work with banana, pear or rum would be my first line of enquiry. A bubble gum colada?? Let me know if you hit on something terrific.
      Best wishes

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