The condiment book: unlocking maximum flavor with minimal effort

The world of condiments and taste

The classics: Ketchup, mustard, and mayonnaise

Butter and salt

Fruit in jars: Jams, 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.