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.