Description
Book SynopsisMake the most succulent pot roast ever with oyster sauce.
Transform a broiled salmon filet with miso.
Give an irresistible kick to chicken wings with gochujang.
Turn out the crunchiest French toast with panko breadcrumbs.
Use Mexican chorizo to add depth to a quick skillet chili.
Enliven a no-churn ice cream pie with freeze-dried berries.
Impart a savory kick to shrimp and grits with sambal oelek.
Add coconut milk to banana pudding-it's magical.
And even your best ribs will take on a sticky new deliciousness with sweet soy sauce.
In more than 120 recipes, here's how-with just a dash here or a tablespoon there-you can elevate your cooking using 65 common pantry items from around the world.
Trade Review“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 Award–nominated author of
Feast,
Every Day Is Saturday, and
Instant Family Meals “It’s one thing to talk about the global table but it’s 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 Award–winning author of
The Pho Cookbook and
Ever-Green Vietnamese “The global pantry ingredients here—from miso to lemongrass, tahini to smoked paprika—are 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
Sara’s Weeknight Meals and cohost of
Milk Street Radio"This ingenious collection of tips and recipes by co-authors Ann Taylor Pittman and 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 Award–nominated author of
Feast,
Every Day Is Saturday, and
Instant Family Meals “It’s one thing to talk about the global table but it’s 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 Award–winning author of
The Pho Cookbook and
Ever-Green Vietnamese “The global pantry ingredients here—from miso to lemongrass, tahini to smoked paprika—are 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
Sara’s Weeknight Meals and cohost of
Milk Street Radio"This ingenious collection of tips and recipes by co-authors Ann Taylor Pittman and 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 "Two of the most brilliant food minds wrote a cookbook that promises to improve your everyday cooking"
—Outside.com
"[I]nspiring.... with this guide, a world of flavor is as close as your cupboard."
—
The Atlanta Journal Constitution “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 Award–nominated author of
Feast,
Every Day Is Saturday, and
Instant Family Meals “It’s one thing to talk about the global table but it’s 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 Award–winning author of
The Pho Cookbook and
Ever-Green Vietnamese “The global pantry ingredients here—from miso to lemongrass, tahini to smoked paprika—are 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
Sara’s Weeknight Meals and cohost of
Milk Street Radio"The authors are test kitchen superstars, and the book is an encyclopedia of flavors... Delicious!"
—NPR
“The recipes are mashups that incorporate some of the world’s best culinary shortcuts to create flavor-bomb results."
—
The Los Angeles Times "This ingenious collection of tips and recipes by co-authors Ann Taylor Pittman and 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 "Two of the most brilliant food minds wrote a cookbook that promises to improve your everyday cooking"
—Outside.com
"[I]nspiring.... with this guide, a world of flavor is as close as your cupboard."
—
The Atlanta Journal Constitution "[A] delectable cookbook ... Featuring more than 120 recipes,
The Global Pantry Cookbook promises to make dinner way more exciting."
—PureWow
“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 Award–nominated author of
Feast,
Every Day Is Saturday, and
Instant Family Meals “It’s one thing to talk about the global table but it’s 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 Award–winning author of
The Pho Cookbook and
Ever-Green Vietnamese “The global pantry ingredients here—from miso to lemongrass, tahini to smoked paprika—are 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
Sara’s Weeknight Meals and cohost of
Milk Street RadioTable of ContentsIntroduction: Discovering the Treasures of the Global Pantry
Chapter 1: Wow-a-Crowd Snacks and Apps
Chapter 2: Crunchy, Vibrant Salads
Chapter 3: Soups and Comfort Stews
Chapter 4: Rich and Hearty Beef and Lamb
Chapter 5: Pork Is an Umami Superstar
Chapter 6: Poultry, Mostly Chicken, Entirely Elevated
Chapter 7: Irresistible Fish and Seafood (Sustainable, Too)
Chapter 8: Meat-Free Mains for Breakfast, Lunch, and Dinner
Chapter 9: Totally Satisfying Sandwiches
Chapter 10: Noodles Pasta, Pizzas, and Breads
Chapter 11: Easy Vegetables and Starchy Things
Chapter 12: Seductive Sweets and Frozen Treats
How to Be a Canny Global Shopper
Tools, Techniques, Terms
Conversion Tables
Acknowledgments
Index
Recipe List
Chapter 1: Wow-A-Crowd Snacks and Apps
Ann’s Smoky Pimento Kim Cheese
Creamiest Ever Quick Hummus with Four Toppings
Throwback Baked Brie with Spicy Honey Upgrade
Ghee-Basted Hasseltot Appetizers with Various Delightful Toppings
Very Slow Tomato Toasts with Fried Capers and Anchovies
A Heap of Honey-Glazed, Korean-Spiced Baked Chicken Wings
Pan-Seared Shrimp Cocktail with Kicky Sambal-Citrus Sauce
Shrimp Boil Hush Puppies with Tabasco Aioli
You Fry ‘Em Crackers
The Basic Super-Crunchy Wokcorn Recipe
Sesame Kettle Wokcorn with Furikake
Nacho-ish Wokcorn
Tahini-Za’atar Wokcorn
White Chocolate–Strawberry Wokcorn
Chapter 2: Crunchy, Vibrant Salads
Our Lighter Version of the Splendid Wedge Salad
Roasted Cauliflower Salad with Quick-Pickled Raisins
Cherry-Beet Salad with Hazelnut Gremolata
Pear-Arugula Salad with Bitters Vinaigrette
Cantaloupe, Cucumber, and Seared Halloumi Salad
Salad in the Style of Gado Gado
All the Tomato Goodness
Very Lively Tomato Salad with Chili Crisp Dressing
Chapter 3: Soups and Comfort Stews
Spice-Market Tomato Soup with Naan Soldiers
Punched-Up Butternut Bisque with Microwave-Crisped Prosciutto
Easy and
Almost One-Pot “Diner-Style” French Onion Soup
Loads-of-Chicken–Flavored Soup with Shrimpy Corn Wontons
Genius Bowl of Ramen Pleasure in Less Than an Hour
Lightnin’ Fast Weeknight Skillet Chili
One-Pot Green Chili with Pork
Deeply Rich Beef and Marsala Stew with Dijon
Chapter 4: Rich and Hearty Beef and Lamb
The Beefiest Beef in Beef Town: Grilled Short Ribs
Chuck Roast with Root Vegetables and Oyster Sauce Gravy
BBQ Flanken-Cut Short Ribs with Garlicky Sweet Soy Glaze
Damn Fine Meatloaf with Spicy Onion Glaze
Hamburger Steaks with Rich Onion Gravy
Lamb Kebabs with a Garlic Kick and Fragrant Saffron Pilaf
Chapter 5: Pork Is an Umami Superstar
Grilled Pork on a Stick: Sticky-Sweet Charred Satay
Garlicky Citrus Grilled Pork with Sugar-Charred Pineapple
Juicy Grilled Pork Tenderloin with a Tangy Basque Herb Sauce
Rustic Tomato Galette with Smoky Bacon, Melty Cheese, and Sweet Onions
Perfectly Creamy Cold-Pan Scrambled Eggs with Serrano Ham
Umami-Rich Napa Cabbage Rolls Stuffed with Rice and Pork
Luscious, Chewy Rice Cakes with Pork, Oyster Sauce, and Bok Choy
Smoked Gouda Grits Bowl with Andouille and Tomatoes
Chapter 6: Poultry, Mostly Chicken, Entirely Elevated
Revisiting One of the Great Chicken Recipes of All Time
Coca-Cola Chicken with Crispy Togarashi Chicken Skins
Grilled Chicken Breasts with Chorizo Relish
The Pleasures of Chicken & Rice I: A Quicker Riff on the Hainanese Triumph
The Pleasures of Chicken & Rice II: A Big Comfort Buttery Curried Weeknight Casserole
Spicy-Honey Popcorn Chicken and the Crispiest Waffles Ever
Simply the Best-est and Moist-est Turkey Meatballs
Chapter 7: Irresistible Fish and Seafood (Sustainable, Too)
Slow-Roasted Salmon with Citrus-Olive Relish
Stovetop Smoked Salmon in Miso Sauce
Quick Pan-Fried Fish Curry with Coconut Milk and Curry Leaves
Fried Catfish and a Quick Chowchow
Crabby Fried Rice with a Fiery Sauce in the Thai Style
A Nice and Easy Crab Cake Lunch
Chile Shrimp and Coconut Grits
10-Minute Pan-Seared Scallops with Yuzu Kosho Butter
Chapter 8: Meat-Free Mains for Breakfast, Lunch, and Dinner
Virtuous Vegan Harissa Tofu Bowls with Farro
The Creamiest Vegetarian Curry with Paneer
Double-Crispy Spicy Eggplant on Cumin-Scented Millet
How to Build a Damn Fine Veggie Burger
Shakshuka-Style Eggs with Indian Flavors
Savory Corn-on-Corn Pancakes with Butter-Basted Eggs
Tender Multigrain Pecan Pancakes with Plum Compote
Oaty McOatface
Chapter 9: Totally Satisfying Sandwiches
Mexican Chorizo and Ground Pork Hamburgers with Messy-Good Fixins
Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw
Kebab-Dogs with Spicy Ketchup, Cilantro-Mint Chutney, and Onions
Shortcut Birria-Inspired Beef Dip Sandwiches
Superfast Smoked Chicken Sandwich with Alabama White Sauce
Chicken Salad Sandwiches with preserved Lemon, Dried Apricots, Moroccan Spices, and Black Walnuts
Super Croque!
Shrimp Rolls with Yuzu Kosho Mayo
The Ebi Filet-O: Our Version of the Best McDonald’s Sandwich in the World
Hot Dog and Bubbles Party
Chapter 10: Noodles Pasta, Pizzas, and Breads
Ravioli with Very Slow Tomatoes, Crispy Capers, and Caper Oil
Hazelnutty Pasta Aglio e Olio
Cold Sesame Noodles with Smashed Mini Cukes
Super Mushroomy Tiny Pasta Cooked Creamy Like Risotto (but Easier than Risotto)
Easy, Creamy One-Pot Mac & Cheese with Buttery Pecorino Panko
A Gorgeous Platter of Indonesia’s Happiest Noodles
Emmy’s Big Bowl of Pasta with Breadcrumbs
Rigatoni with Rich, Beefy Onion Gravy
Pizza-ladiere
Korean Fire Chicken Pizza
Crunchy Panko Pain Perdu with Bacon Ketchup and Bacon Maple Syrup
Quick Moroccan Spice-Market Lamb Flatbreads
Easy Mexican “Pizza” in the Style of a Tlayuda
Chapter 11: Easy Vegetables and Starchy Things
Broiled Leeks with Pine Nut Sauce
Roasted Asparagus with a Savory Butter Sauce
Singapore-ish Succotash
Tomato-Rich Green Beans Cooked Beyond Where You’d Usually Cook Them, Deliciously
Green Beans in a Rich Coconut Milk Gravy the Indonesian Way
Roasted Squash Anointed with Ghee and Garam Masala
Super-Buttery, Super-Simple Irish Cabbage
Crispy-Crusty Roast Potatoes Fragrant with Ghee and Aromatic Spices
Warm Potato and Leek Salad with Smoky Bacon & Preserved Lemon
Slow & Custardy Sweet Potatoes with Melted Butter and a Tangy Sorghum Sauce
Chicken-Fried Mississippi Potato Logs (aka Mississippi Party Potatoes)
Ultimate Killer Cornbread with Flaky Salt Sorghum Butter
Buttery Creamed Corn
Chapter 12: Seductive Sweets and Frozen Treats
Chewy-Fudgy Almond Butter–Palm Sugar Cookies
Mexican Chocolate Brownies Stuffed with Dulce de Leche
Lemon-Turmeric Company Cake with a Proper Cake Soak
Super-Fruity Strawberry-Rosé Cupcakes
Mango Meringue Pie with Chile-Lime Flourish
Scott’s Mom’s Sweet and Tangy Butter Tarts
Coconutty Banana Pudding with Candied Black Walnuts
Salty Tahini & Pine Nut Ice Cream
4-Ingredient No-Churn Ice Cream Spiked with Salty Lemon
Splendid Peach Sundaes with No-Churn Coconut Ice Cream and Instant Miso Caramel
No-Churn Strawberry Ice Cream Pie with Super-Chocolate Crust
Indulgent Choco-Tahini Cream Bar
Two-Layer Key Lime Pie Bar
Salty Dulce de Leche Bars
