Cooking with Condiments
This is one of my favorite school projects, mostly because it involves FOOD! All too often ketchup, mustard, relish and mayonnaise are afterthoughts in cuisine; they aren't main ingredients nor are they considered elegant. I wanted to take an unseemingly irrelevant food group, like condiments, and turn them into a sophisticated and gourmet ingredient.
This cookbook is an attempt at breaking down this stereotype in cooking. Each recipe is fancy and predominantly features one of the basic condiments depicted on the cover: ketchup, mustard, relish and mayonnaise. A full chapter is devoted to each condiment with a brief introduction of Basic recipes that can then be used to create Appetizers, Sides & Salads, Main Dishes and Desserts...yeah, I said desserts too!
This is a basic spread. I used the elegant renderings of condiment packets as chapter markers on every heading and tried to use fancy serifed typography. At the beginning of each chapter I wrote a brief history of each condiment. Where did it originate? What are its traditional components? Are there any interesting facts or trivia about the condiment? etc.
I often add some commentary on a recipe too. For example, in the Roasted Vegetable Meatloaf with Balsamic Glaze recipe at above it says: This wouldn't be a cookbook about condiments without a meatloaf recipe! However, like most of the recipes in this book, we've added a sophistication to the typical dish. Spite your mother with this one.
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