num_pages: 240
description: When Andrew F. Smith began researching the heritage of America's favorite condiment he uncovered the makings of a great exotic and mysterious beginnings unusual and colorful characters evil adulterators and contaminators strong-willed commercial competitors high-minded government regulators and finally a relentless quest for a global market.From his large store of historical ketchup recipes Smith offers a representative sampling of the appetizing the intriguing and the outlandish. Reflecting the diversity of the condiment's myriad incarnations the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots beer celery cucumbers lemons liver raspberries and rum.
language: English
title: Pure Ketchup: A History of America's National Condiment With Recipes
publisher: University of South Carolina Press