Getting your player ready...
There are a few keys to being an inventive cook. One is knowing some techniques. One is knowing where to get great ingredients. Another is knowing what flavors work togetherand why. Niki Segnit’s fascinating new book, “The Flavor Thesaurus,” is a smart new reference for what goes with what, along with pithy explanations for why. Like, anchovy and watercress (“an elegant variation on salt and pepper”). Nutmeg and cabbage (“an enlivening effect on dreary greens”). Lamb and eggplant (“eggplant was … designed with lamb in mind”). And, naturally, blue cheese and bacon (“classic”).
