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.