From TikTok sensation Condiment Claire, a quirky and informative guide to the flavor enhancers we can't get enough of, with dozens of recipes for making and using condiments of all descriptions
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.
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.
"A bright and punchy powerhouse of a book, one that promises to be a proper friend in the kitchen."
--Nigella Lawson
"Condiments are the key to my heart and Claire is a master--this book is a must buy."
--Giada De Laurentiis
"A love letter to the most underrated ingredients in your kitchen--fresh, fun and genuinely useful. (Though don't make me choose between mustard and butter)."
--Felicity Cloake
"An utterly indispensable guide to flavour and eating well."
--Nicola Lamb
"I found Claire Dinhut's engaging new book a bit like condiments themselves--a very special thing. The Condiment Book loops together recipes, history, and science in a way that is both unique, entertaining and informative. And, with Claire's brio, I soon found myself as knowledgeable about the history of mayonnaise as I was about the differences between 'taste' and 'flavor, ' and the recipe for her favorite salad dressing. Claire Dinhut is definitely one to watch as much as her book, The Condiment Book, is one to buy."
--Simon Majumdar
"Claire has not only created a great piece of reading material, she's created a true compendium of knowledge. [The Condiment Book] is a roadmap and guidebook about the links, legends, and legacy of flavor. It's brimming with the natural innate charisma and worldliness of someone who, in my opinion, can make the word 'escargot' sound like poetry and can find laughter and learning in unlikely spaces."
--Adam Richman
"If you love food, whether eating it, making it, or learning about it--make sure this is a book you get a taste of. A beautiful deep dive into all things dips, spreads, and accoutrement, The Condiment Book lays out every detail you need to stock your fridge and pantry with classic yet creative condiments to upgrade any meal. With stunning photos, informative imagery, and approachable recipes, Claire has you covered on all the fun little preserved touches that make food really great and eating really fun."
--Hailee Catalano
Claire Dinhut was born and raised in Los Angeles, and divides her time between London and her family's farm in rural France. A former TV producer and presenter, she is now a full-time content creator. Find her on Substack, TikTok, and Instagram as @condimentclaire.
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