The Art of Accompaniment: Making Condiments

Book by Brooks, Jeffree Sapp

In this piquant collectionBrooks's first, and one of the first in North Point's new line of cookbookscondiments are championed for the time they save in the kitchen and the savor they bring to almost any dish. The recipes and serving suggestions for over 170 vinegars, dressings, pickles, chutneys, relishes, sauces, marinades, jellies, preserves and butters bear the author out. Brooks, a San Francisco Bay Area food consultant and writer, draws widely from ethnic and international sources: tsukemono (Japanese cabbage pickle); salachat chatzilim (Israeli eggplant relish); harissa (Moroccan hot sauce); and skordalia (Greek garlic sauce). While traditional condiments put in appearances, most recipes are more adventurous (chive pesto with asiago and toasted pumpkin seeds; blueberry amontillado sauce for game). Brooks's sensibility will appeal to cooks with sophisticated tastes, but simple preparation methods put most recipes within reach of novices. Interesting facts (Cleopatra liked pickles) spice culinary advice. Illustrations not seen by PW.
Copyright 1988 Reed Business Information, Inc.

Brooks's condiments include not only chutneys and flavored vinegars, oils, and mustards, but also pickles, sweet and savory preserves, and a variety of sauces for all courses of a meal. Most of the recipes are both creativeCherry Ketchup, Tamarillo and Green Pepper Chutney, Fig Picklesand easy to prepare, and many of them offer serving suggestions that will make a meal. A useful resource for the well-stocked pantry. JS
Copyright 1988 Reed Business Information, Inc.