The Condiment Book

The definitive condiment compendium by expert and TikTok sensation Claire Dinhut aka Condiment Claire

' In Condiment Claire I trust!' – Yotam Ottolenghi

' A bright and punchy powerhouse of a book, one that promises to be a proper friend in the kitchen' – Nigella Lawson

'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
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Are you Team Ketchup or Team Mustard? What are your Top 3 condiments? And is butter really a condiment? 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.

The Condiment Book is an utterly indispensable guide to flavour and eating well. Claire's approach to making the most of every bite has truly improved the destiny of my breakfasts, lunches and dinners –
and all the snacks in between! With beautiful illustrations and her infectiously enthusiastic, informative and witty prose, Claire takes us on a fascinating journey. By the end, you'll have fallen in love with every single jar in your cupboard and will almost certainly need to make space for more. A flavour game changer!

Nicola Lamb
Claire Dinhut is the queen of condiments! Her definitive guide has everything you need to know, from the history of pickles to the ultimate illustrated jam and cheese pairing guide. Her joyful, encouraging prose will have you positively maximizing the flavour of your meals by inviting you into her condiment-obsessed world, be it homemade or shop-bought. Camilla Wynne
Claire's knowledge of the spicy, salty, sour and sweet things that we squirrel away in fridges, cupboards and drawers is deeper than any. An essential book for anyone who's interested in how to make a good bite, great. Ben Lippett
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
All you need to know about 'a touche en plus' ('the extra touch' of Condiments! Make sure you check out the cheese 'Stinkometer' ;) Manon Lagréve
I love Claire’s love for a condiment. We have all stood at the fridge in the dark staring at half empty jars of pickles wondering what you can do with them… If you want to discover flavour combos that will make you fall in love with food again then this book is for you. Martyn Odell AKA Lagom Chef
It’s rare to find a book that makes such a rich quantity of information feel so light and accessible, but Claire’s writing does just that. Indispensable for the kitchen novice through to seasoned pro, The Condiment Book is not only useful, it’s joyful. Jordon Ezra King
When I got my hands on Claire Dinhut’s The Condiment Book, I knew I was going to be taken on a flavour journey to the outskirts of flavourkind. This book is not only entertaining (am I learning or laughing, or both?) but a feast for the stomach and the mind as Claire takes us through a condiment super league, from kimchi to soy to ranch to all the ketchup and mayonnaise classics. Lara Lee

Claire Dinhut, also known as CondimentClaire on social media, is a creator, host, cook and writer with a deep passion for flavour. Having grown up in several countries, she is fascinated by the impact a specific flavour can make on a culture. A dual national of the US and France, she splits her time between London and her family home, a mill in the French countryside, where she enjoys gardening, foraging, harvesting and experimenting with taste. She is a Harvard educated historian with a focus on food, fashion and lifestyle and speaks French, Italian and Spanish.

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