The Global Pantry Cookbook

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.

• “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