When presented with a plate of piping hot French fries, what condiment do you reach for to slather, drizzle or dip into?
If you’ve ever wondered about your choice, there is a new book that will speak to your soul.
“The Condiment Book,” published late 2024, is a comprehensive guide celebrating the unsung heroes and supporting stars of our meals.
From timeless staples like ketchup, mayonnaise, mustard and butter (in their various iterations) to more adventurous hot sauces, ferments, pickles, dressings, oils and dips, the book explores the myriad ways in which condiments enhance our everyday dining. Add a little squeeze, a giant dollop or a sprinkling and it completely changes the whole meal and your experience.
Packed with recipes, flavor pairings and historical insights in an Instagrammable-ready format, each page is a love letter to a condiment.
Author Claire Dinhut, better known as “Condiment Claire,” describes herself as not a chef but a “flavor adventurer.” She has built a loyal following with her engaging content, particularly on TikTok, where she taste-tests and rates everything from jams to butters.
“This book is about curiosity,” she writes. “What excites our taste buds? How can we evoke feelings with every bite? How can we travel the world while sitting at a table?”
Dinhut begins by addressing the fundamental question: What is a condiment? She explains how the term originates from the Latin “condire,” meaning “to preserve, pickle, season, spice, render pleasant or enhance flavor.” In ancient Rome, a “condominium” referred to any sauce — an addition not strictly necessary but which always elevated the dish.
However, she clarifies: “This is not a cookbook. Instead, think of this book as a flavor manual.”
While it includes recipes for homemade condiments, Dinhut reassures readers that store-bought is perfectly fine. In her words, the book serves as a “personal diary of fun eats to tantalize our taste buds and keep life exciting.”
And it is does not simply provide a sprinkling of recipes; it delivers historical gems, too.
For instance, did you know the first ketchup had a fishy story? Originating in Hokkien Chinese as “ke-tsiap,” the original version was likely made from fermented fish. It was not until 1812 in the US that tomato ketchup as we know it made its debut.
Dinhut’s non-cookbook is an invitation to embrace curiosity, creativity, and flavor in every bite and is itself a complementary condiment for your collection of recipe books.
