The Condiment Book: Unlocking Maximum Flavor with Minimal Effort by Claire Dinhut

  • How to make ketchup (page 30)

    from The Condiment Book: A Brilliantly Flavourful Guide to Food's Unsung Heroes The Condiment Book by Claire Dinhut

    • Categories: Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: double concentrated tomato purée; apple cider vinegar; onion powder; ground cumin
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Notes about this book

  • hirsheys on December 08, 2024

    Really enjoy the tone of this book - lots of great historical tidbits, great condiment pairing tips, and she pulls no punches when it comes to taking political stances (RE colonialism, etc).

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  • ISBN 10 1250336031
  • ISBN 13 9781250336033
  • Published May 20 2025
  • Format eBook
  • Page Count 302
  • Language English
  • Countries United States
  • Publisher Flatiron Books

Publishers Text

Are you Team Ketchup or Team Mustard? What are your Top 3 condiments? And is butter really a condiment? Let Claire guide you through the condiment world of flavour starting with the Classics that we all know and love - Ketchup, Mayonnaise, Mustard and Butter - right through to Hot Sauces, Ferments and Pickles (think Miso and Kimchi), Dressings & Oils, Fruit in Jars and Dips.

With illustrations and charts throughout, The Condiment Book covers everything from failsafe recipes for much-loved condiments, hundreds of variations and flavour pairings, condiments from across the globe, fascinating historical facts (did you know that Aztecs used chillis as a weapon?) - it is the definitive guide to this class of food that isn't strictly necessary yet to most of us is indispensable.

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