The Condiment Book

“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.