The Global Pantry Cookbook

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


By Scott Mowbray

By Ann Taylor Pittman

Formats and Prices




$44.00 CAD



  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.


  • "The authors are test kitchen superstars, and the book is an encyclopedia of flavors... Delicious!"

    “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"

    "[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."

    “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

On Sale
Oct 10, 2023
Page Count
320 pages

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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