This is such a beautiful book, and while I may never make the majority of the recipes, I enjoy having it on my shelves. Two recipes are worth the price of the book, though. The homemade mayonnaise is the best and most foolproof recipe for mayonnaise I have ever tried. And the Hot Sauce is invaluable if you garden. I make it in the summer, freeze it in ice cube trays, and then use it in soups, chilis, and enchilada sauces throughout the winter. While this is definitely project cooking, the recipes are reliable and the photos are wonderful.

I like how this cookbook focuses on more than just preserves. However, the preserves and pickles were very standard recipes, and the other recipes were mostly not vegan. ( )

I saw a review of this book on Tasting Table and the premise was intriguing; how to make a multitude of items that you would normally just buy off the shelf at the market. I have made two recipes from this book. The first was the Ketchup recipe which was delightfully tangy and even better than regular ketchup in homemade barbecue sauce. The second recipe was for butter. This was fun, and the results are delicious.

I recommend this book for fun little kitchen projects. If you have a little extra time why not try making your own condiments? They may cost more to make but they are better tasting than jars off the shelf! ( )