The sequel to the global bestseller "Encyclopedia of Flavors" has been published!
Published in 15 languages ​​worldwide, with cumulative sales of over 250,000 copies in the UK!
Winner of the Observer's Book of the Year Award and the André Simon Award for Best Cookbook

Made with over 90 plant-based ingredients
Contains over 800 flavor combinations

The sequel to the global bestseller “Encyclopedia of Flavors”, which was published in 15 languages ​​around the world, has been published.
In his previous work, the author presented 980 flavor combinations while engagingly exploring ingredients, cooking, and humanities, and in this follow-up volume, he focuses on plant-based ingredients.
We introduce over 90 plant-based ingredients with a variety of flavors, including vegetables, fruits, spices, berries, and roots, and over 500 flavor pairings combining them.


Author Niki Segnitz combed through countless cookbooks and thousands of recipes, spoke with dozens of food technologists and chefs, and visited hundreds of restaurants to write her previous book, A Dictionary of Flavors, and this sequel.
In her previous work, the author demonstrated that any ingredient on Earth can be combined in a boundless variety of ways with imagination, and now she would like to present her "amazing work" once again, focusing on plants.

《Flavor Dictionary 2: More Flavors》 introduces new and diverse plant-based ingredient combinations such as chickpeas, fennel, kale, lentils, miso, mustard, oats, pine nuts, pistachios, sesame seeds, turmeric, rice, almonds, avocado, garlic, lemon, and parsley, and explores and includes vegetarian recipes from around the world, including Turkey, Lebanon, Korea, and Ethiopia.
Blending science, history, expertise, and the author's signature sense of humor, "Flavor Dictionary 2: More Flavors," like the author's previous work, is a wonderfully useful and engaging reference book and a must-have for every cook's kitchen.