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As part of my ongoing project of reshelving my books, I've moved pickling and preserving to a new spot and now have -- I'm so excited! -- 13.5 more inches.  I don't want to fill them all tomorrow, but I would like to expand my condiment cookbooks, which I shelve as a subset of pickling and preserving.  (Salsas are elsewhere.)

I'm particularly interested in books that treat the condiments of one cuisine or group of cuisines, like Steven Raichlen's Caribbean Pantry Cookbook and Aglaia Kremezi's The Mediterranean Pantry.  My ideal book would be something like Pleasant Pantry Pots from Poland or Beyond Cassava: The Complete Book of Brazilian Condiments and Preserves.  But the ethnicity isn't crucial; I already have and treasure such books as Helen Witty's Fancy Pantry and -- well, I guess there isn't anything else quite like that book, but I'd be happy to have more general condiment books basking in its shadow.

xxx, mcvl

I can suggest looking for books on tsukemono (Japanese pickles) if pickles count as condiments. The book I am just now reading, The River Cottage Preserves Handbook, is indexed and contains not just pickles/jellies/jams.

One that isn't in the EYB database, but has some great recipes in it is The art of accompaniment: making condiments, by Jeffree Sapp Brooks, published by NorthPoint in 1988 and republished in 1993 by Border Books--that version is in EYB under its cover title: http://www.eatyourbooks....library#q=9780962386565.

Ooh, another one that I've used is The Glass Pantry, by Georgeanne Brennan.

One that looks intriguing and I may need to hunt up for myself is Jay Solomon's Condiments: chutneys relishes and table sauces, which came out in 1990 from Crossing Press.

That's not much help for specific cuisines, though.