The Condiment Book (Claire Sinhut)

The Condiment Book captures the role condiments play in defining food cultures around the world, pairing brief histories of flavoring agents from ketchup to kimchi with tutorials on creating unique flavor combos to suit your own palate. In chapters devoted to Butters and Salts, Fruit in Jars, Hot Sauces, Pickles and Ferments, Dips, and of course Mustards and Mayo, Claire guides readers through the making of condiments to give or keep, and offers a handful of “condiment companions” ideal for serving alongside the cook’s handiwork. Helpful charts and graphics give abundant ideas for pairing condiments and flavors, extending the use of these versatile products far beyond the expected.

Packed with lush photos, cheerful “doodles” and the whipsmart observations of a Harvard-educated, bilingual gourmand obsessed with everything salty, spicy, bitter, and sweet, The Condiment Book is the ideal gift for any cook eager to dip a toe into the world of preserving, or any food lover looking for new and exciting ways to use those bottles and jars knocking around their pantry.