What’s sweet, tangy, full of umami, and looks like mole but isn’t?

“Black Garlic Barbecue Sauce.”

Best yet, it requires no cooking, just whizzing everything in a blender before using.

This fabulous recipe is from “Preserved Condiments” (Hardie Grant, 2023), of which I received a review copy.

It’s part of a new series of books on food preservation by Darra Goldstein, founding editor of Gastronomica and winner of the 2020 “Lifetime Achievement Award” from the International Association of Culinary Professionals; Cortney Burns, no stranger to anyone in the Bay Area for co-founding Bar Tartine in San Francisco; and Richard Martin, a media executive and lifestyle editor.

This compact book contains 25 recipes for creative and versatile condiments that are sure to add a spark to a bevy of dishes. Learn how to make the Yemini sauce known as “Zhug” to accent salads and seafood; “Red Plum Hoisin Sauce” sure to elevate any simple stir-fry; “Honey Mustard” that’s more complex than store-bought; and “Bumper Crop Ketchup” that may replace Heinz as your go-to.

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