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The Global Pantry Cookbook

Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients

Contributors

By Scott Mowbray

By Ann Taylor Pittman

Formats and Prices

On Sale
Oct 10, 2023
Page Count
320 pages
ISBN-13
9781523516858

Price

$35.00

Price

$44.00 CAD

Format

Format:

  1. Hardcover $35.00 $44.00 CAD
  2. ebook $16.99 $21.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around October 10, 2023. This date is subject to change due to shipping delays beyond our control.

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.


Scott Mowbray

About the Author

Canadian-born Scott Mowbray came to the US in the early 1990s to pursue a national editorial career. Since then, he has been a national magazine editor, columnist, book author, and editorial strategist. He was the editor of Eating Well and Cooking Light magazines. He has won awards from both the American Society of Magazine Editors and the James Beard Foundation. Scott lives in Boulder, Colorado, with his wife, Kate, where he feeds a large population of wild birds a luxurious diet of shelled sunflower seeds.

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Ann Taylor Pittman

About the Author

Ann Taylor 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, 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. 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.

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