Make Condiments from Scratch

Fabulous Recipes for Fresh Flavors and Healthier Lifestyles

Non-Fiction - Cooking/Food
321 Pages
Reviewed on 12/26/2014
Buy on Amazon

This author participates in the Readers' Favorite Book Review Exchange Program, which is open to all authors and is completely free. Simply put, you agree to provide an honest review an author's book in exchange for the author doing the same for you. What sites your reviews are posted on (B&N, Amazon, etc.) and whether you send digital (eBook, PDF, Word, etc.) or hard copies of your books to each other for review is up to you. To begin, click the purple email icon to send this author a private email, and be sure to describe your book or include a link to your Readers' Favorite review page or Amazon page.

This author participates in the Readers' Favorite Book Donation Program, which was created to help nonprofit and charitable organizations (schools, libraries, convalescent homes, soldier donation programs, etc.) by providing them with free books and to help authors garner more exposure for their work. This author is willing to donate free copies of their book in exchange for reviews (if circumstances allow) and the knowledge that their book is being read and enjoyed. To begin, click the purple email icon to send this author a private email. Be sure to tell the author who you are, what organization you are with, how many books you need, how they will be used, and the number of reviews, if any, you would be able to provide.

    Book Review

Reviewed by Ayrial King for Readers' Favorite

A healthier lifestyle calls for healthier foods. What better way to ensure that what you put in your mouth and into your body is to make at least some of that food from scratch? The best place to start is with a simple food mass-produced by the thousands that everyone uses on a daily basis: condiments. Sure, condiments are not necessarily a food, but they are used with foods in a number of ways – salad dressing, appetizer dip, marinade, and more. Amber Richards has compiled many condiment recipes for every occasion in her book Make Condiments from Scratch: Fabulous Recipes for Fresh Flavors and Healthier Lifestyles. So bypass the supermarket and pick up a copy today. Richards pairs each recipe to a food like a sommelier pairs wines to meals. The budding cook will enjoy starting with the Butters, Vinaigrettes, and Relishes before progressing to the Jams, Tomato Sauces, and all sorts of sweet and savory Sauces to tantalize your taste buds. Richards’ book is a good book for any beginner who wants to start making healthy versions of favorite foods at home.

I’ve been making a few of the recipes for the past few weeks and have really enjoyed the Chocolate Dessert Sauces and the Maitre D’Hôtel cold butter. The Hollandaise Sauce and Mayonnaise were tricky for me to make because they required precise timing and the ingredients needed to be a certain temperature for them to come together. I like that Richards includes pictures of some of the recipes so that anyone picking up the book can see how they should look when done correctly. The sheer amount of recipes she has included will keep me coming back to scour the pages for a condiment to go with whatever I am making that will make meals extra special, and still have a new recipe to try on another day.