The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochuja

Description: FREE SHIPPING UK WIDE The Global Pantry Cookbook by Scott Mowbray, Ann Taylor Pittman Two James Beard-Award winners show how to unlock the secrets of the global pantry and elevate all your favourite foods FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description Unlock the secrets of the global pantry and level up classic dishes using ingredients every home cook should have on hand. 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 zaatar—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 anyones cooking, whether theyre a newbie or an accomplished culinarian. Author Biography Ann Taylor Pittman 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 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. Scott Mowbray has been a national magazine editor, columnist, book author and editorial strategist. Hes the only person to have been editor of both Eating Well and Cooking Light magazines. He has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation. Table of Contents Introduction: Discovering the Treasures of the Global Pantry Chapter 1: Wow-a-Crowd Snacks and Apps Chapter 2: Crunchy, Vibrant Salads Chapter 3: Soups and Comfort Stews Chapter 4: Rich and Hearty Beef and Lamb Chapter 5: Pork Is an Umami Superstar Chapter 6: Poultry, Mostly Chicken, Entirely Elevated Chapter 7: Irresistible Fish and Seafood (Sustainable, Too) Chapter 8: Meat-Free Mains for Breakfast, Lunch, and Dinner Chapter 9: Totally Satisfying Sandwiches Chapter 10: Noodles Pasta, Pizzas, and Breads Chapter 11: Easy Vegetables and Starchy Things Chapter 12: Seductive Sweets and Frozen Treats How to Be a Canny Global Shopper Tools, Techniques, Terms Conversion Tables Acknowledgments Index Recipe List Chapter 1: Wow-A-Crowd Snacks and Apps Anns Smoky Pimento Kim Cheese Creamiest Ever Quick Hummus with Four Toppings Throwback Baked Brie with Spicy Honey Upgrade Ghee-Basted Hasseltot Appetizers with Various Delightful Toppings Very Slow Tomato Toasts with Fried Capers and Anchovies A Heap of Honey-Glazed, Korean-Spiced Baked Chicken Wings Pan-Seared Shrimp Cocktail with Kicky Sambal-Citrus Sauce Shrimp Boil Hush Puppies with Tabasco Aioli You Fry Em Crackers The Basic Super-Crunchy Wokcorn Recipe Sesame Kettle Wokcorn with Furikake Nacho-ish Wokcorn Tahini-Zaatar Wokcorn White Chocolate–Strawberry Wokcorn Chapter 2: Crunchy, Vibrant Salads Our Lighter Version of the Splendid Wedge Salad Roasted Cauliflower Salad with Quick-Pickled Raisins Cherry-Beet Salad with Hazelnut Gremolata Pear-Arugula Salad with Bitters Vinaigrette Cantaloupe, Cucumber, and Seared Halloumi Salad Salad in the Style of Gado Gado All the Tomato Goodness Very Lively Tomato Salad with Chili Crisp Dressing Chapter 3: Soups and Comfort Stews Spice-Market Tomato Soup with Naan Soldiers Punched-Up Butternut Bisque with Microwave-Crisped Prosciutto Easy and Almost One-Pot "Diner-Style" French Onion Soup Loads-of-Chicken–Flavored Soup with Shrimpy Corn Wontons Genius Bowl of Ramen Pleasure in Less Than an Hour Lightnin Fast Weeknight Skillet Chili One-Pot Green Chili with Pork Deeply Rich Beef and Marsala Stew with Dijon Chapter 4: Rich and Hearty Beef and Lamb The Beefiest Beef in Beef Town: Grilled Short Ribs Chuck Roast with Root Vegetables and Oyster Sauce Gravy BBQ Flanken-Cut Short Ribs with Garlicky Sweet Soy Glaze Damn Fine Meatloaf with Spicy Onion Glaze Hamburger Steaks with Rich Onion Gravy Lamb Kebabs with a Garlic Kick and Fragrant Saffron Pilaf Chapter 5: Pork Is an Umami Superstar Grilled Pork on a Stick: Sticky-Sweet Charred Satay Garlicky Citrus Grilled Pork with Sugar-Charred Pineapple Juicy Grilled Pork Tenderloin with a Tangy Basque Herb Sauce Rustic Tomato Galette with Smoky Bacon, Melty Cheese, and Sweet Onions Perfectly Creamy Cold-Pan Scrambled Eggs with Serrano Ham Umami-Rich Napa Cabbage Rolls Stuffed with Rice and Pork Luscious, Chewy Rice Cakes with Pork, Oyster Sauce, and Bok Choy Smoked Gouda Grits Bowl with Andouille and Tomatoes Chapter 6: Poultry, Mostly Chicken, Entirely Elevated Revisiting One of the Great Chicken Recipes of All Time Coca-Cola Chicken with Crispy Togarashi Chicken Skins Grilled Chicken Breasts with Chorizo Relish The Pleasures of Chicken & Rice I: A Quicker Riff on the Hainanese Triumph The Pleasures of Chicken & Rice II: A Big Comfort Buttery Curried Weeknight Casserole Spicy-Honey Popcorn Chicken and the Crispiest Waffles Ever Simply the Best-est and Moist-est Turkey Meatballs Chapter 7: Irresistible Fish and Seafood (Sustainable, Too) Slow-Roasted Salmon with Citrus-Olive Relish Stovetop Smoked Salmon in Miso Sauce Quick Pan-Fried Fish Curry with Coconut Milk and Curry Leaves Fried Catfish and a Quick Chowchow Crabby Fried Rice with a Fiery Sauce in the Thai Style A Nice and Easy Crab Cake Lunch Chile Shrimp and Coconut Grits 10-Minute Pan-Seared Scallops with Yuzu Kosho Butter Chapter 8: Meat-Free Mains for Breakfast, Lunch, and Dinner Virtuous Vegan Harissa Tofu Bowls with Farro The Creamiest Vegetarian Curry with Paneer Double-Crispy Spicy Eggplant on Cumin-Scented Millet How to Build a Damn Fine Veggie Burger Shakshuka-Style Eggs with Indian Flavors Savory Corn-on-Corn Pancakes with Butter-Basted Eggs Tender Multigrain Pecan Pancakes with Plum Compote Oaty McOatface Chapter 9: Totally Satisfying Sandwiches Mexican Chorizo and Ground Pork Hamburgers with Messy-Good Fixins Ground Beef Bulgogi Sloppy Joes with Fiery Napa Slaw Kebab-Dogs with Spicy Ketchup, Cilantro-Mint Chutney, and Onions Shortcut Birria-Inspired Beef Dip Sandwiches Superfast Smoked Chicken Sandwich with Alabama White Sauce Chicken Salad Sandwiches with preserved Lemon, Dried Apricots, Moroccan Spices, and Black Walnuts Super Croque! Shrimp Rolls with Yuzu Kosho Mayo The Ebi Filet-O: Our Version of the Best McDonalds Sandwich in the World Hot Dog and Bubbles Party Chapter 10: Noodles Pasta, Pizzas, and Breads Ravioli with Very Slow Tomatoes, Crispy Capers, and Caper Oil Hazelnutty Pasta Aglio e Olio Cold Sesame Noodles with Smashed Mini Cukes Super Mushroomy Tiny Pasta Cooked Creamy Like Risotto (but Easier than Risotto) Easy, Creamy One-Pot Mac & Cheese with Buttery Pecorino Panko A Gorgeous Platter of Indonesias Happiest Noodles Emmys Big Bowl of Pasta with Breadcrumbs Rigatoni with Rich, Beefy Onion Gravy Pizza-ladiere Korean Fire Chicken Pizza Crunchy Panko Pain Perdu with Bacon Ketchup and Bacon Maple Syrup Quick Moroccan Spice-Market Lamb Flatbreads Easy Mexican "Pizza" in the Style of a Tlayuda Chapter 11: Easy Vegetables and Starchy Things Broiled Leeks with Pine Nut Sauce Roasted Asparagus with a Savory Butter Sauce Singapore-ish Succotash Tomato-Rich Green Beans Cooked Beyond Where Youd Usually Cook Them, Deliciously Green Beans in a Rich Coconut Milk Gravy the Indonesian Way Roasted Squash Anointed with Ghee and Garam Masala Super-Buttery, Super-Simple Irish Cabbage Crispy-Crusty Roast Potatoes Fragrant with Ghee and Aromatic Spices Warm Potato and Leek Salad with Smoky Bacon & Preserved Lemon Slow & Custardy Sweet Potatoes with Melted Butter and a Tangy Sorghum Sauce Chicken-Fried Mississippi Potato Logs (aka Mississippi Party Potatoes) Ultimate Killer Cornbread with Flaky Salt Sorghum Butter Buttery Creamed Corn Chapter 12: Seductive Sweets and Frozen Treats Chewy-Fudgy Almond Butter–Palm Sugar Cookies Mexican Chocolate Brownies Stuffed with Dulce de Leche Lemon-Turmeric Company Cake with a Proper Cake Soak Super-Fruity Strawberry-Rosé Cupcakes Mango Meringue Pie with Chile-Lime Flourish Scotts Moms Sweet and Tangy Butter Tarts Coconutty Banana Pudding with Candied Black Walnuts Salty Tahini & Pine Nut Ice Cream 4-Ingredient No-Churn Ice Cream Spiked with Salty Lemon Splendid Peach Sundaes with No-Churn Coconut Ice Cream and Instant Miso Caramel No-Churn Strawberry Ice Cream Pie with Super-Chocolate Crust Indulgent Choco-Tahini Cream Bar Two-Layer Key Lime Pie Bar Salty Dulce de Leche Bars Review "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 "Its one thing to talk about the global table but its 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 Saras Weeknight Meals and cohost of Milk Street Radio"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 "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 "Its one thing to talk about the global table but its 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 Saras Weeknight Meals and cohost of Milk Street Radio"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" —Outside.com "[I]nspiring.... with this guide, a world of flavor is as close as your cupboard." —The Atlanta Journal Constitution "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 "Its one thing to talk about the global table but its 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 Saras Weeknight Meals and cohost of Milk Street Radio"The authors are test kitchen superstars, and the book is an encyclopedia of flavors... Delicious!" —NPR "The recipes are mashups that incorporate some of the worlds 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" —Outside.com "[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." —PureWow "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 "Its one thing to talk about the global table but its 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 Saras Weeknight Meals and cohost of Milk Street Radio Details ISBN1523516852 Author Ann Taylor Pittman Pages 320 Publisher Workman Publishing Year 2023 ISBN-13 9781523516858 Format Hardcover Place of Publication New York Country of Publication United States UK Release Date 2023-10-10 Language English ISBN-10 1523516852 Illustrations Photos throughout Imprint Workman Adult Subtitle Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients DEWEY 641.59 Audience General Publication Date 2023-10-12 US Release Date 2023-10-12 AU Release Date 2023-10-17 NZ Release Date 2023-10-17 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICY No questions asked, 30 day returns! 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