The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook by Niki Segnit is a unique culinary reference book focused on flavour pairing rather than conventional recipe collections. Originally published by Bloomsbury in 2010, the 400-page book examines how different ingredients complement, contrast, and enhance one another. Segnit organizes 99 fundamental ingredients into 16 flavour themes, including Meaty, Cheesy, Earthy, Mustardy, Marine, Brine & Salt, Green & Grassy, Woodland, Fresh Fruity, Creamy Fruity, Citrusy, Berry Bush, and Floral Fruity.

The book contains approximately 980 flavour-pairing entries and around 200 recipes or recipe ideas, ranging from familiar combinations such as pork and apple, lamb and apricot, and cucumber and dill to more unexpected combinations such as blueberry and mushroom, lemon and beef, chocolate and chilli, and watermelon and oyster. Rather than prescribing complete meals, Segnit gives cooks a framework for understanding flavour relationships and developing their own dishes, making the book particularly valuable for chefs, bartenders, bakers, food enthusiasts, and creative home cooks.