The Global Pantry Cookbook (Scott Mowbray, Ann Taylor Pittman)

The Global Pantry Cookbook (Scott Mowbray, Ann Taylor Pittman)Staff Pick: As someone who is consistently guilty of buying a big tub of miso or jar of harissa for one recipe and letting the rest slowly go bad in my fridge, I appreciate the quick reference chart at the start of the book to find recipes for ingredients you likely already have in your pantry. Elizabeth 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

Staff Pick: As someone who is consistently guilty of buying a big tub of miso or jar of harissa for one recipe and letting the rest slowly go bad in my fridge, I appreciate the quick reference chart at the start of the book to find recipes for ingredients you likely already have in your pantry. - Elizabeth

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.