Author: Niki Segnit
Year published: 2010
Pages: 400
Time It Took To Read: A few weeks, during breakfast
Life's been a bit stressful recently. My eldest started school, and is now under investigation for suspected Aspergers or ADHD. This has meant many meetings, many alterations in routine and currently he only goes to school in the morning because he becomes unmanageable in the afternoon.
We finally got rid of the mouse, my partner moved in and all my uni books arrived. I am now afeared of uni work because I have about half the quiet time I thought I would have to study in. But I'll manage. I'm good at managing.
I haven't done much reading at all. I've been reading my enormous uni set text on the evolution of modern medicine, and that has effectively stopped me reading anything else during the day. However, I did, finally, get round to reading this book which I've owned for nearly two years.
It took me by surprise. I was expecting a scientific tract on flavour molecules, and instead this is a chatty, informal book which lists different combinations of flavour - some which work, some which don't - with suggestions of how to use them in daily cooking. Some of it comes across as TERRIBLY upper-middle class, with talk of living in Belgravia and truffles, and some of the combinations you'd be hard pushed to find in your local Asda. BUT it's a well written, thoroughly enjoyable book and if you want inspiration for cooking, it's excellent.
Book count: 42/50
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