The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients

(Hardback)

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Description

Unlock the secrets of the global pantry and level up classic dishes using ingredients every home cook should have on hand.

This definitive cookbook from two James Beard Cookbook Award-winning authors teaches readers how to combine dozens of super-powered pantry items from around the globefrom aji amarillo to gochujang, Banyuls vinegar to za'atarwith proven test-kitchen techniques to build maximum flavor with minimal effort. The product of this alchemical marriage is kitchen goldpromising the savoriest chicken (thanks to Coca-Cola, shichimi togarashi, Worcestershire, smoked paprika), the beefiest short ribs (secret ingredients: kecap manis, fish sauce, sriracha, Korean toasted sesame oil), the richest French onion soup (featuring miso, marsala wine, andwait for itmarmite), the zippiest shrimp and grits (coconut milk, fish sauce, lemongrass, sambal oelek, and soy sauce), the umamiest burger (spiked with chorizo), the tastiest chicken salad sandwich (with black walnuts, preserved lemon, Ras El Hanout), the creamiest banana pudding (enriched with coconut milk). Plus, brilliant pantry-glorious takes on mac n cheese, ramen, a classic wedge salad, pork satay, cold sesame noodles, green chili, crispy potatoes, shakshuka, lemon cake, fudgy brownies, no-churn ice cream in all, more than 115 game-changing recipes that will level up anyones cooking, whether theyre a newbie or an accomplished culinarian.

Reviews

This book is a godsend. Now I can work my way through my favorite meals using condiments I already have, and adding in new ones as I learn. Dinner at home just got way more exciting.
Sarah Copeland, James Beard Awardnominated author of Feast, Every Day Is Saturday, and Instant Family Meals

Its one thing to talk about the global table but its another to successfully equip cooks to partake in it. Ann and Scott meet that challenge with this smart collection of friendly recipes.
Andrea Nguyen, James Beard Awardwinning author of The Pho Cookbook and Ever-Green Vietnamese

The global pantry ingredients herefrom miso to lemongrass, tahini to smoked paprikaare served up with user-friendly recipes that will give new ideas to even very experienced cooks.
Naomi Duguid, author of The Miracle of Salt

Finally, a cookbook that will tell you what the heck else to do with that fish sauce you bought last year for a specific recipe and have not touched since. If you are bored with your own cooking, you must try these recipes.
Sara Moulton, host of Saras Weeknight Meals and cohost of Milk Street Radio
"This ingenious collection of tips and recipes by co-authors Ann Taylor Pittmanand Scott Mowbray will help you see ingredients like these in a whole new way... a fantastic title to add to your cookbook collection."
Southern Living

This book is a godsend. Now I can work my way through my favorite meals using condiments I already have, and adding in new ones as I learn. Dinner at home just got way more exciting.
Sarah Copeland, James Beard Awardnominated author of Feast, Every Day Is Saturday, and Instant Family Meals

Its one thing to talk about the global table but its another to successfully equip cooks to partake in it. Ann and Scott meet that challenge with this smart collection of friendly recipes.
Andrea Nguyen, James Beard Awardwinning author of The Pho Cookbook and Ever-Green Vietnamese

The global pantry ingredients herefrom miso to lemongrass, tahini to smoked paprikaare served up with user-friendly recipes that will give new ideas to even very experienced cooks.
Naomi Duguid, author of The Miracle of Salt

Finally, a cookbook that will tell you what the heck else to do with that fish sauce you bought last year for a specific recipe and have not touched since. If you are bored with your own cooking, you must try these recipes.
Sara Moulton, host of Saras Weeknight Meals and cohost of Milk Street Radio

Author Bio

Ann Taylor Pittmanis a long-time food writer, food editor, and recipe developer who has won two James Beard Foundation Awards: one for the feature articleMississippi Chinese Lady Goes Home to Koreaand one with Scott Mowbray, for writingThe New Way to Cook Lightcookbook. At Cooking Light magazine for 20 years, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web, and video.Scott Mowbrayhas been a national magazine editor, columnist, book author and editorial strategist. Hes the only person to have been editor of bothEating WellandCooking Lightmagazines. He has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation.