Brooks, Jeffree Sapp. San Francisco: North Point Press 1988 First Edition. Plum-colored cloth with gilt lettering to spine. xvi, 237 pp. A clean, attractive copy. “Brooks’s condiments include not only chutneys and flavored vinegars, oils, and mustards, but also pickles, sweet and savory preserves, and a variety of sauces for all courses of a meal. Most of the recipes are both creative – Cherry Ketchup, Tamarillo and Green Pepper Chutney, Fig Pickles – and easy to prepare, and many of them offer serving suggestions that will make a meal.” – LJ Book: Very Good. Dust Jacket: Very Good.