The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (Scott Mowbray, Ann Taylor Pittman)

This definitive cookbook, written by two James Beard Cookbook Award-winning authors, teaches readers how to harness the power of global pantry staples—from aji amarillo to gochujang, Banyuls vinegar to za'atar—using test-kitchen techniques that maximize flavor with minimal effort. The result is kitchen gold: The savoriest chicken – Coca-Cola, shichimi togarashi, Worcestershire, smoked paprika The beefiest short ribs – Kecap manis, fish sauce, sriracha, Korean toasted sesame oil The richest French onion soup – Miso, marsala wine, marmite The zippiest shrimp and grits – Coconut milk, fish sauce, lemongrass, sambal oelek, soy sauce The umamiest burger – Spiked with chorizo The tastiest chicken salad sandwich – Black walnuts, preserved lemon, Ras El Hanout The creamiest banana pudding – Enriched with coconut milk Plus, brilliant pantry-driven takes on mac 'n' cheese, ramen, classic wedge salad, pork satay, cold sesame noodles, green chili, crispy potatoes, shakshuka, lemon cake, fudgy brownies, no-churn ice cream, and more—over 115 game-changing recipes to elevate anyone’s cooking, whether they're a beginner or an expert.