The Condiment Book: Unlocking Maximum Flavor with Minimal Effort

Dinhut has grown a large social media following billing herself as the condiment queen. She expands the focus of her popular content here, writing a book that dives deeper into her subject. It begins by explaining her background and cultural influences from Greece, France, and the United States. The extensive introduction relays a thorough knowledge of how taste and flavor connect with individual favorite condiments and traditions. Dinhut thinks beyond common-in-the-U.S. condiments such as mayonnaise, mustard, and ketchup to include ferments, pickles, and preserves, offering both sweet and savory options. Each section focuses on a particular favorite condiment, with accompanying descriptions, a thorough history, and global variations, ending with recipes and substitution options for different flavors. Dinhut conveys her enthusiasm for her subject matter energetically, and interested readers will find a great deal of information to experiment with as they chart their own paths to fun eating.