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 . . . 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. [Her 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"--

Introduction
The World of Condiments and Taste
The Classics: Ketchup, Mustard, and Mayonnaise
Butter and Salt
Fruit in Jars: Jam, Jelly, and Chutney
Spicy: Chiles and Hot Sauces
Pickles and Ferments: Quick Pickles, Sauerkraut, Kimchi, and More
Dressings and Oils: Vinaigrette, Caesar, Ranch, and Flavored Oils
Dips: Savory and Sweet
Odds and Ends
Safety and Storage
Waste Not, Want Not!
Afterword: On Condiments and Cultures
Further Reading (and Listening)
Acknowledgments
Index