The Condiment Book

Claire Dinhut soared to internet fame tasting and rating hundreds of jams, mustards, and butters, showing how she incorporates condiments into virtually every bite she takes. Often posting from the remote French village where her father maintains a fourteenth-century mill, she delighted followers with her charmingly casual approach to preserving and pickling, showing how easy it is to transform seasonal produce and kitchen odds and ends into homemade condiments that will enhance any meal and create unique gifts. 

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.