THE GLOBAL PANTRY COOKBOOK: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients

THE GLOBAL PANTRY COOKBOOK: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients

Scott Mowbray, Ann Pittman

Workman Publishing Company
October 10, 2023
$16.99/Hardcover
ISBN-13: 978-1523516858

Scott Mowbray is the editor-in-chief of two food magazines — Cooking Light and Eating Well —and won a James Beard award as co-author of the New Way To Cook Light in 2013. He grew up in Canada, Indonesia, and Afghanistan. He lives in Boulder and often travels with his wife, Kate, in Japan, Europe and many other places.

Ann Pittman is a longtime food writer, food editor, and recipe developer who has won two James Beard Foundation Awards: one for the feature article “Mississippi Chinese Lady Goes Home to Korea” and one for writing the cookbook The New Way to Cook Light. At Cooking Light magazine for 20 years, Ann rose to oversee all food content as well as the operation of the magazine’s acclaimed Test Kitchen, developing thousands of gold-standard healthy recipes for print, web, and video. At Cooking Light, her work was nominated for a National Magazine Award. She is also the author of Everyday Whole Grains. She has spoken at Southern Foodways Alliance events and IACP conferences. She now writes and creates recipes for Food & Wine, Southern Living, Weight Watchers, and Kitchn. Ann lives in Birmingham, Alabama, with her husband, Patrick, their teenage twin boys (the emo twins), one big slobbery dog, and one little busy dog.

Two James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favorite foods.

Make 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.