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

Mowbray, Scott/ Pittman, Ann Taylor

ISBN 10: 1523516852 / ISBN 13: 9781523516858

Published by Workman Pub Co, 2023

About this Item

320 pages. 10.25x8.25x1.00 inches. In Stock.

Seller Inventory # xi1523516852

Bibliographic Details

• Title: The Global Pantry Cookbook: Transform Your Everyday Cooking With Tahini, Gochujang, Miso, and Other Irresistible Ingredients
• Publisher: Workman Pub Co
• Publication Date: 2023
• Language: English
• ISBN 10: 1523516852
• ISBN 13: 9781523516858
• Binding: Hardcover
• Condition: Brand New
• Weight: 1.23 kilograms

About this title

Synopsis

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.

About the Author

Ann Taylor Pittman is a long-time 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 with Scott Mowbray, for writing The New Way to Cook Light cookbook. 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 Mowbray has been a national magazine editor, columnist, book author and editorial strategist. He’s the only person to have been editor of both Eating Well and Cooking Light magazines. He has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation.