PURE KETCHUP PB

For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favourite. In this volume, Andrew F. Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates over preservatives, the resurgence of home-made and designer varieties, and a recent challenge from salsa. He also includes 110 historical recipes.