{"product_id":"the-global-pantry-cookbook-transform-your-everyday-cooking-with-tahini-gochujang-miso-and-other-irresistible-ingredients","title":"The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eAnn Taylor Pittman\u003c\/b\u003e 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 \n\u003ci\u003eThe New Way to Cook Light\u003c\/i\u003e cookbook. At \n\u003ci\u003e Cooking Light\u003c\/i\u003e 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. \n\u003cb\u003eScott Mowbray\u003c\/b\u003e has been a national magazine editor, columnist, book author and editorial strategist. He's the only person to have been editor of both \n\u003ci\u003eEating Well \u003c\/i\u003eand \n\u003ci\u003eCooking Light\u003c\/i\u003e magazines. He has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIntroduction: Discovering the Treasures of the Global Pantry \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Chapter 1: Wow-a-Crowd Snacks and Apps \n\u003cp\u003e\u003c\/p\u003e Chapter 2: Crunchy, Vibrant Salads \n\u003cp\u003e\u003c\/p\u003e Chapter 3: Soups and Comfort Stews \n\u003cp\u003e\u003c\/p\u003e Chapter 4: Rich and Hearty Beef and Lamb \n\u003cp\u003e\u003c\/p\u003e Chapter 5: Pork Is an Umami Superstar \n\u003cp\u003e\u003c\/p\u003e Chapter 6: Poultry, Mostly Chicken, Entirely Elevated \n\u003cp\u003e\u003c\/p\u003e Chapter 7: Irresistible Fish and Seafood (Sustainable, Too) \n\u003cp\u003e\u003c\/p\u003e Chapter 8: Meat-Free Mains for Breakfast, Lunch, and Dinner \n\u003cp\u003e\u003c\/p\u003e Chapter 9: Totally Satisfying Sandwiches \n\u003cp\u003e\u003c\/p\u003e Chapter 10: Noodles Pasta, Pizzas, and Breads \n\u003cp\u003e\u003c\/p\u003e Chapter 11: Easy Vegetables and Starchy Things \n\u003cp\u003e\u003c\/p\u003e Chapter 12: Seductive Sweets and Frozen Treats \n\u003cp\u003e\u003c\/p\u003e How to Be a Canny Global Shopper \n\u003cbr\u003e Tools, Techniques, Terms \n\u003cbr\u003e Conversion Tables \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003eRecipe List \n\u003cp\u003e\u003c\/p\u003e Chapter 1: Wow-A-Crowd Snacks and Apps \n\u003cp\u003e\u003c\/p\u003e Ann's Smoky Pimento Kim Cheese \n\u003cbr\u003e Creamiest Ever Quick Hummus with Four Toppings \n\u003cbr\u003e Throwback Baked Brie with Spicy Honey Upgrade \n\u003cbr\u003e Ghee-Basted Hasseltot Appetizers with Various Delightful Toppings \n\u003cbr\u003e Very Slow Tomato Toasts with Fried Capers and Anchovies \n\u003cbr\u003e A Heap of Honey-Glazed, Korean-Spiced Baked Chicken Wings \n\u003cbr\u003e Pan-Seared Shrimp Cocktail with Kicky Sambal-Citrus Sauce \n\u003cbr\u003e Shrimp Boil Hush Puppies with Tabasco Aioli \n\u003cbr\u003e You Fry 'Em Crackers \n\u003cbr\u003e The Basic Super-Crunchy Wokcorn Recipe \n\u003cbr\u003e Sesame Kettle Wokcorn with Furikake \n\u003cbr\u003e Nacho-ish Wokcorn \n\u003cbr\u003e Tahini-Za'atar Wokcorn \n\u003cbr\u003e White Chocolate-Strawberry Wokcorn \n\u003cp\u003e\u003c\/p\u003e Chapter 2: Crunchy, Vibrant Salads \n\u003cp\u003e\u003c\/p\u003e Our Lighter Version of the Splendid Wedge Salad \n\u003cbr\u003e Roasted Cauliflower Salad with Quick-Pickled Raisins \n\u003cbr\u003e Cherry-Beet Salad with Hazelnut Gremolata \n\u003cbr\u003e Pear-Arugula Salad with Bitters Vinaigrette \n\u003cbr\u003e Cantaloupe, Cucumber, and Seared Halloumi Salad \n\u003cbr\u003e Salad in the Style of Gado Gado \n\u003cbr\u003e All the Tomato Goodness \n\u003cbr\u003e Very Lively Tomato Salad with Chili Crisp Dressing \n\u003cp\u003e\u003c\/p\u003e Chapter 3: Soups and Comfort Stews \n\u003cp\u003e\u003c\/p\u003e Spice-Market Tomato Soup with Naan Soldiers \n\u003cbr\u003e Punched-Up Butternut Bisque with Microwave-Crisped Prosciutto \n\u003cbr\u003e Easy and \n\u003ci\u003eAlmost\u003c\/i\u003e One-Pot \"Diner-Style\" French Onion Soup \n\u003cbr\u003e Loads-of-Chicken-Flavored Soup with Shrimpy Corn Wontons \n\u003cbr\u003e Genius Bowl of Ramen Pleasure in Less Than an Hour \n\u003cbr\u003e Lightnin' Fast Weeknight Skillet Chili \n\u003cbr\u003e One-Pot Green Chili with Pork \n\u003cbr\u003e Deeply Rich Beef and Marsala Stew with Dijon \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e Chapter 4: Rich and Hearty Beef and Lamb \n\u003cp\u003e\u003c\/p\u003e The Beefiest Beef in Beef Town: Grilled Short Ribs \n\u003cbr\u003e Chuck Roast with Root Vegetables and Oyster Sauce Gravy \n\u003cbr\u003e BBQ Flanken-Cut Short Ribs with Garlicky Sweet Soy Glaze \n\u003cbr\u003e Damn Fine Meatloaf with Spicy Onion Glaze \n\u003cbr\u003e Hamburger Steaks with Rich Onion Gravy \n\u003cbr\u003e Lamb Kebabs with a Garlic Kick and Fragrant Saffron Pilaf \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e Chapter 5: Pork Is an Umami Superstar \n\u003cp\u003e\u003c\/p\u003e Grilled Pork on a Stick: Sticky-Sweet Charred Satay \n\u003cbr\u003e Garlicky Citrus Grilled Pork with Sugar-Charred Pineapple \n\u003cbr\u003e Juicy Grilled Pork Tenderloin with a Tangy Basque Herb Sauce \n\u003cbr\u003e Rustic Tomato Galette with Smoky Bacon, Melty Cheese, and Sweet Onions \n\u003cbr\u003e Perfectly Creamy Cold-Pan Scrambled Eggs with Serrano Ham \n\u003cbr\u003e Umami-Rich Napa Cabbage Rolls Stuffed with Rice and Pork \n\u003cbr\u003e Luscious, Chewy Rice Cakes with Pork, Oyster Sauce, and Bok Choy \n\u003cbr\u003e Smoked Gouda Grits Bowl with Andouille and Tomatoes \n\u003cp\u003e\u003c\/p\u003e Chapter 6: Poultry, Mostly Chicken, Entirely Elevated \n\u003cp\u003e\u003c\/p\u003e Revisiting One of the Great Chicken Recipes of All Time \n\u003cbr\u003e Coca-Cola Chicken with Crispy Togarashi Chicken Skins \n\u003cbr\u003e Grilled Chicken Breasts with Chorizo Relish \n\u003cbr\u003e The Pleasures of Chicken \u0026amp; Rice I: A Quicker Riff on the Hainanese Triumph \n\u003cbr\u003e The Pleasures of Chicken \u0026amp; Rice II: A Big Comfort Buttery Curried Weeknight Casserole \n\u003cbr\u003e Spicy-Honey Popcorn Chicken and the Crispiest Waffles Ever \n\u003cbr\u003e Simply the Best-est and Moist-est Turkey Meatballs \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e Chapter 7: Irresistible Fish and Seafood (Sustainable, Too) \n\u003cp\u003e\u003c\/p\u003e Slow-Roasted Salmon with Citrus-Olive Relish \n\u003cbr\u003e Stovetop Smoked Salmon in Miso Sauce \n\u003cbr\u003e Quick Pan-Fried Fish Curry with Coconut Milk and Curry Leaves \n\u003cbr\u003e Fried Catfish and a Quick Chowchow \n\u003cbr\u003e Crabby Fried Rice with a Fiery Sauce in the Thai Style \n\u003cbr\u003e A Nice and Easy Crab Cake Lunch \n\u003cbr\u003e Chile Shrimp and Coconut Grits \n\u003cbr\u003e 10-Minute Pan-Seared Scallops with Yuzu Kosho Butter \n\u003cp\u003e\u003c\/p\u003e Chapter 8: Meat-Free Mains for Breakfast, Lunch, and Dinner \n\u003cp\u003e\u003c\/p\u003e Virtuous Vegan Harissa Tofu Bowls with Farro \n\u003cbr\u003e The Creamiest Vegetarian Curry with Paneer \n\u003cbr\u003e Double-Crispy Spicy Eggplant on Cumin-Scented Millet \n\u003cbr\u003e How to Build a Damn Fine Veggie Burger \n\u003cbr\u003e Shakshuka-Style Eggs with Indian Flavors \n\u003cbr\u003e Savory Corn-on-Corn Pancakes with Butter-Basted Eggs \n\u003cbr\u003e Tender Multigrain Pecan Pancakes with Plum Compote \n\u003cbr\u003e Oaty McOatface \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e Chapter 9: Totally Satisfying Sandwiches \n\u003cp\u003e\u003c\/p\u003e Mexican Chorizo and Ground Pork Hamburgers with Messy-Good Fixins \n\u003cbr\u003e Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw \n\u003cbr\u003e Kebab-Dogs with Spicy Ketchup, Cilantro-Mint Chutney, and Onions \n\u003cbr\u003e Shortcut Birria-Inspired Beef Dip Sandwiches \n\u003cbr\u003e Superfast Smoked Chicken Sandwich with Alabama White Sauce \n\u003cbr\u003e Chicken Salad Sandwiches with preserved Lemon, Dried Apricots, Moroccan Spices, and Black Walnuts \n\u003cbr\u003e Super Croque! \n\u003cbr\u003e Shrimp Rolls with Yuzu Kosho Mayo \n\u003cbr\u003e The Ebi Filet-O: Our Version of the Best McDonald's Sandwich in the World \n\u003cbr\u003e Hot Dog and Bubbles Party \n\u003cp\u003e\u003c\/p\u003e Chapter 10: Noodles Pasta, Pizzas, and Breads \n\u003cp\u003e\u003c\/p\u003e Ravioli with Very Slow Tomatoes, Crispy Capers, and Caper Oil \n\u003cbr\u003e Hazelnutty Pasta Aglio e Olio \n\u003cbr\u003e Cold Sesame Noodles with Smashed Mini Cukes \n\u003cbr\u003e Super Mushroomy Tiny Pasta Cooked Creamy Like Risotto (but Easier than Risotto) \n\u003cbr\u003e Easy, Creamy One-Pot Mac \u0026amp; Cheese with Buttery Pecorino Panko \n\u003cbr\u003e A Gorgeous Platter of Indonesia's Happiest Noodles \n\u003cbr\u003e Emmy's Big Bowl of Pasta with Breadcrumbs \n\u003cbr\u003e Rigatoni with Rich, Beefy Onion Gravy \n\u003cbr\u003e Pizza-ladiere \n\u003cbr\u003e Korean Fire Chicken Pizza \n\u003cbr\u003e Crunchy Panko Pain Perdu with Bacon Ketchup and Bacon Maple Syrup \n\u003cbr\u003e Quick Moroccan Spice-Market Lamb Flatbreads \n\u003cbr\u003e Easy Mexican \"Pizza\" in the Style of a Tlayuda \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e Chapter 11: Easy Vegetables and Starchy Things \n\u003cp\u003e\u003c\/p\u003e Broiled Leeks with Pine Nut Sauce \n\u003cbr\u003e Roasted Asparagus with a Savory Butter Sauce \n\u003cbr\u003e Singapore-ish Succotash \n\u003cbr\u003e Tomato-Rich Green Beans Cooked Beyond Where You'd Usually Cook Them, Deliciously \n\u003cbr\u003e Green Beans in a Rich Coconut Milk Gravy the Indonesian Way \n\u003cbr\u003e Roasted Squash Anointed with Ghee and Garam Masala \n\u003cbr\u003e Super-Buttery, Super-Simple Irish Cabbage \n\u003cbr\u003e Crispy-Crusty Roast Potatoes Fragrant with Ghee and Aromatic Spices \n\u003cbr\u003e Warm Potato and Leek Salad with Smoky Bacon \u0026amp; Preserved Lemon \n\u003cbr\u003e Slow \u0026amp; Custardy Sweet Potatoes with Melted Butter and a Tangy Sorghum Sauce \n\u003cbr\u003e Chicken-Fried Mississippi Potato Logs (aka Mississippi Party Potatoes) \n\u003cbr\u003e Ultimate Killer Cornbread with Flaky Salt Sorghum Butter \n\u003cbr\u003e Buttery Creamed Corn \n\u003cp\u003e\u003c\/p\u003e Chapter 12: Seductive Sweets and Frozen Treats \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e Chewy-Fudgy Almond Butter-Palm Sugar Cookies \n\u003cbr\u003e Mexican Chocolate Brownies Stuffed with Dulce de Leche \n\u003cbr\u003e Lemon-Turmeric Company Cake with a Proper Cake Soak \n\u003cbr\u003e Super-Fruity Strawberry-Rosé Cupcakes \n\u003cbr\u003e Mango Meringue Pie with Chile-Lime Flourish \n\u003cbr\u003e Scott's Mom's Sweet and Tangy Butter Tarts \n\u003cbr\u003e Coconutty Banana Pudding with Candied Black Walnuts \n\u003cbr\u003e Salty Tahini \u0026amp; Pine Nut Ice Cream \n\u003cbr\u003e 4-Ingredient No-Churn Ice Cream Spiked with Salty Lemon \n\u003cbr\u003e Splendid Peach Sundaes with No-Churn Coconut Ice Cream and Instant Miso Caramel \n\u003cbr\u003e No-Churn Strawberry Ice Cream Pie with Super-Chocolate Crust \n\u003cbr\u003e Indulgent Choco-Tahini Cream Bar \n\u003cbr\u003e Two-Layer Key Lime Pie Bar \n\u003cbr\u003e Salty Dulce de Leche Bars \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"This definitive cookbook from two James Beard Cookbook Award-winning authors teaches readers how to combine dozens of super-powered pantry items from around the globe-from aji amarillo to gochujang, Banyuls vinegar to za'atar-with proven test-kitchen techniques to build maximum flavor with minimal effort. The product of this alchemical marriage is kitchen gold-promising the savoriest chicken (thanks to Coca-Cola, shichimi togarashi, Worcestershire, smoked paprika), the beefiest short ribs (secret ingredients: kecap manis, fish sauce, sriracha, Korean toasted sesame oil), the richest French onion soup (featuring miso, marsala wine, and-wait for it-marmite), the zippiest shrimp and grits (coconut milk, fish sauce, lemongrass, sambal oelek, and soy sauce), the umamiest burger (spiked with chorizo), the tastiest chicken salad sandwich (with black walnuts, preserved lemon, Ras El Hanout), the creamiest banana pudding (enriched with coconut milk). Plus, brilliant pantry-glorious takes on mac 'n' cheese, ramen, a classic wedge salad, pork satay, cold sesame noodles, green chili, crispy potatoes, shakshuka, lemon cake, fudgy brownies, no-churn ice cream ... in all, more than 115 game-changing recipes that will level up anyone's cooking, whether they're a newbie or an accomplished culinarian\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The authors are test kitchen superstars, and the book is an encyclopedia of flavors... Delicious!\" \n\u003cbr\u003e --NPR \n\u003cp\u003e\u003c\/p\u003e \"The recipes are mashups that incorporate some of the world's best culinary shortcuts to create flavor-bomb results.\" \n\u003cbr\u003e -- \n\u003ci\u003eThe Los Angeles Times\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.\" \n\u003cbr\u003e -- \n\u003ci\u003eSouthern Living\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"Two of the most brilliant food minds wrote a cookbook that promises to improve your everyday cooking\" \n\u003cbr\u003e --Outside.com \n\u003cp\u003e\u003c\/p\u003e \"[I]nspiring.... with this guide, a world of flavor is as close as your cupboard.\" \n\u003cbr\u003e -- \n\u003ci\u003eThe Atlanta Journal Constitution\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"[A] delectable cookbook ... Featuring more than 120 recipes, \n\u003ci\u003eThe Global Pantry Cookbook\u003c\/i\u003e promises to make dinner way more exciting.\" \n\u003cbr\u003e --PureWow \n\u003cp\u003e\u003c\/p\u003e \"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.\" \n\u003cbr\u003e --Sarah Copeland, James Beard Award-nominated author of \n\u003ci\u003eFeast\u003c\/i\u003e, \n\u003ci\u003eEvery Day Is Saturday\u003c\/i\u003e, and \n\u003ci\u003eInstant Family Meals\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.\" \n\u003cbr\u003e --Andrea Nguyen, James Beard Award-winning author of \n\u003ci\u003eThe Pho Cookbook\u003c\/i\u003e and \n\u003ci\u003eEver-Green Vietnamese\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.\" \n\u003cbr\u003e --Naomi Duguid, author of \n\u003ci\u003eThe Miracle of Salt\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e \"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.\" \n\u003cbr\u003e --Sara Moulton, host of \n\u003ci\u003eSara's Weeknight Meals\u003c\/i\u003e and cohost of \n\u003ci\u003eMilk Street Radio\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Mowbray, Scott\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Workman Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-10-10\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|General|Cooking|Reference|Cooking|Regional \u0026amp; Cultural|International\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e International cooking|Food|Storage|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.65 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781523516858\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781523516858\u003c\/p\u003e","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":51154372952342,"sku":"SP-9781523516858","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781523516858_spiral.png?v=1774943450","url":"https:\/\/lusper.myshopify.com\/products\/the-global-pantry-cookbook-transform-your-everyday-cooking-with-tahini-gochujang-miso-and-other-irresistible-ingredients","provider":"Lusperbooks","version":"1.0","type":"link"}