Answering Your TCB Questions
All Things The Condiment Book!
Thank you so much for The Condiment Book love these past few weeks! The book became a bestseller (as a preorder-only book??) in the US, AUS, and the UK overnight the day we announced it… SO wild! I am so happy September is so soon because I can’t wait for you to finally flip through the colorful pages.
I put up a story on my IG asking you for your TCB questions so please find my answers below! If I missed any, please do write them in the comments and I’ll try my best to answer them. I still have to keep a few things under wrap but I’ll do my best…
PREORDER QUESTIONS
I don’t live in the UK, can I still preorder the book using these links? Yes, you can! I’ve heard from many Americans that Blackwells ships for free internationally so I’d just test them all out and see what price + shipping works best for you.
You preordered but the money didn’t get taken out of your account? That’s how preorders work! You won’t be charged until the book gets shipped.
BOOK TOUR
Will there be a book tour? YES, absolutely! Let me know what city you’d like me to come visit. Stay tuned for super fun collaborations in the works…
Will I be coming to South Africa, NZ or Australia? I really want to! I still have lots to discuss with my publisher about this but I’m most certainly pushing for it. Let me know if there’s anywhere specifically you’d like me to come once there (book shops, food shops etc) or any ideas you have for collaborations! I’m so lucky to have such an international audience and would really appreciate any and all suggestions.
BOOK CONTENT
What’s my favorite part of the book? It’s very difficult to say, every chapter has so many distinct elements. I really enjoyed writing the history of different condiments as it helped me understand different cultures in my own way. Visually, I really love the pairing doodles (especially the boozy jelly and quick pickle ones) or the cheese and jam pairing chat, the STINKOMETER.
Favorite historical fun fact? That’s like asking me to pick my favorite child! The first one that comes to mind, however, is that mayonnaise comes from the word mahonnaise all because French forces won a battle in 1756 at Port Mahon. For the victory dinner, there was no cream in sight (we love our celebratory cream) so the chef was forced to whip up a “creamy” sauce to celebrate the victory using eggs and oil -> mahonnaise -> mayonnaise.
Do I explain how to make jam in my book? Yes! So the way the book works is that there’s always ONE foundational recipe that you can swap in any and all ingredients for. For example there is a base ratio recipe for jam where you can add in any fruit to the equation and then work your magic. While there are several jam recipes written, each one includes a variation (adding an herb, spice etc) so that you can understand how to do so and when in the process to do it.
How is the book set up? Welcome to the world of classic condiments (mustard, mayo, ketchup, butter), preserved fruit (jam, jelly, chutney), spicy condiments (hot sauce, candied jalapeños), pickles and ferments (miso, ponzu…), dressings and oils, salt, sweet and salty dips and some fun recipes to pair with all condiments included here and there throughout the book. It’s packed with doodles on every single page. Each chapter starts with the history of the condiment + map of the world showing you what it looks like worldwide + an easy recipe for that condiment + variations + unexpected pairing suggestions. Most recipes are ratio based so that you are always able to whip something up regardless of the amount you have available in your kitchen.
Will the Tomato Vanilla Basil Jam recipe be in there? You better believe it!!!!!
Candied Jalapeños? Yes! Those will also be in my book
Does the cover art continue throughout and who designed it? I’m so glad you’re loving the cover of the UK version! The entire book was designed by Evi.O so please go send them TCB love! They made my vision a reality and I can’t wait for you all to see how colorful every single page is.
US v UK
What is the difference between the UK and US version? And is it crazy to get both??
Well there are quite a lot of differences actually! And no, not crazy since both are quite distinct from one another.
The UK version (Bloomsbury UK) will be coming out September 26, 2024. It’s jam-packed with doodley graphs, condiment history, recipes, variations and pairings. Any of the preorder links ship internationally so even if you’re not in the UK, you can order the UK version of the book! Most people have had the most luck shipping price-wise on Blackwell’s…
This is the same version that will come out in South Africa (October 2024), Australia and New Zealand (January 2025). I’m going to try to come to all countries for the launch!!!
The US version (Flatiron/Macmillan) will be coming out next Spring 2025. Think of this book as the extended version! There are additional recipes, standard US measurements as well as photography.
This version will be also sold in Canada
Other countries - stay tuned! I’m hoping that the book will get translated but with illustrated texts, this usually this happens once the book is out.
What version is my favorite? I turned in the first draft of both versions last summer and it has been fascinating to see these two books go in separate directions depending on the country’s preferences. I really can’t pick! They both have the same bones but then went in completely different directions which was really fun to experience and also allowed me to write two books?? My two children!
Please come to Portland Maine on your tour! :)
Oooh come to Philly & PA! We've also got a fun food scene :) (Cheesesteaks, shoofly pie, tomato + mayo sandwiches, hard & soft pretzels, tomato pie, water ice, tastykakes, hoagies...)