Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime and start saving today with fast, free delivery

Kindle
$4.99

Available instantly

Hardcover
$24.67

Ships from: Amazon.com

Sold by: Amazon.com

$24.67 with 30 percent savings

List Price: $35.00

Get Fast, Free Shipping with Amazon Prime FREE Returns

FREE delivery Sunday, May 26 on orders shipped by Amazon over $35

Or fastest delivery Saturday, May 25. Order within 4 hrs 20 mins

Select delivery location

In Stock

$$24.67 () Includes selected options. Includes initial monthly payment and selected options. Details

Ships from

Amazon.com

Ships from

Amazon.com

Sold by

Amazon.com

Sold by

Amazon.com

Returns

30-day easy returns

Returns

30-day easy returns

This item can be returned in its original condition for a full refund or replacement within 30 days of receipt.

Read full return policy

Payment

Secure transaction

Payment

Secure transaction

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Details

Add a gift receipt for easy returns

$17.45

Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc... Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc... See less

$3.98 delivery May 29 - 30. Details

Or fastest delivery Friday, May 24. Order within 17 hrs 20 mins. Details

Select delivery location

Only 1 left in stock - order soon.

$$24.67 () Includes selected options. Includes initial monthly payment and selected options. Details

Access codes and supplements are not guaranteed with used items.

Enhancements you chose aren't available for this seller. Details

${cardName} not available for the seller you chose

${cardName} unavailable for quantities greater than ${maxQuantity}.

Ships from and sold by glenthebookseller.

Follow the authors

Ann Taylor Pittman

+ Follow

Scott Mowbray

+ Follow

See all

Image Unavailable

Image not available for
Color:

To view this video download Flash Player

The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients Hardcover – October 10, 2023

by Scott Mowbray (Author), Ann Taylor Pittman (Author)

{"desktop_buybox_group_1":[{"displayPrice":"$24.67","priceAmount":24.67,"currencySymbol":"$","integerValue":"24","decimalSeparator":".","fractionalValue":"67","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"iaZWoW0UpqmUrpZD7RGpcpS3Kn6hTxghWOJB2xXzYd2bKKAerGpWXtAfTIK1JF0Jipi3oxaCMIfZJ5ViageA%2FyEi6xQdHWws1bv9pv8SenmkKbzZwUV%2BhsPAhMNPt7ql5taJOY5CxUIDvSSJLZYLAg%3D%3D","locale":"en-US","buyingOptionType":"NEW","aapiBuyingOptionIndex":0}, {"displayPrice":"$17.45","priceAmount":17.45,"currencySymbol":"$","integerValue":"17","decimalSeparator":".","fractionalValue":"45","symbolPosition":"left","hasSpace":false,"showFractionalPartIfEmpty":true,"offerListingId":"iaZWoW0UpqmUrpZD7RGpcpS3Kn6hTxghvF8Qy0vIqj%2FQV0ByXs6lxPwqH1H2DMUhOhgjjbWxOfBHURv3vM%2BIUi8zaDCrfB2C2OJtiKvIVdm%2Bi7b%2BZt%2BkIhJDdJ3B%2FcIv6We3CJMsAknfOylBBmLMfLTpCIJp%2Fqb6GgvhOK0%2B5HykT%2BNPgEGvKR1Iv1tQYI1I","locale":"en-US","buyingOptionType":"USED","aapiBuyingOptionIndex":1}]}

Purchase options and add-ons

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.

Frequently bought together

The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients

$24.49

Get it as soon as Wednesday, May 29

Only 10 left in stock - order soon.

Sold by SummitPark Prints and ships from Amazon Fulfillment.

Start Here: Instructions for Becoming a Better Cook: A Cookbook

$26.99

Get it as soon as Tuesday, May 28

In Stock

Ships from and sold by Amazon.com.

More Is More: Get Loose in the Kitchen: A Cookbook

$20.80

Get it as soon as Tuesday, May 28

In Stock

Ships from and sold by Amazon.com.

Total price:

To see our price, add these items to your cart.

Try again!

Details

Added to Cart

Some of these items ship sooner than the others.

Show details Hide details

Choose items to buy together.

Hetty Lui McKinnon

197

Hardcover

56 offers from $16.99
Bee Wilson

42

Hardcover

52 offers from $13.00
Jing Gao

44

Hardcover

39 offers from $19.28
Joshua McFadden

2,875

Hardcover

in Vegetable Cooking

87 offers from $13.43
Sohla El-Waylly

206

Hardcover

51 offers from $25.99
Amy Thielen

61

Hardcover

58 offers from $15.56

From the Publisher

Explore the World's Best Flavor Shortcuts.

Description of the recipe: Rustic Tomato Galette with Smoky Bacon

Description of the recipe: Mango Meringue Pie


	Boards, Platters, Plates	On the Curry Trail	That Noodle Life	Project Smoke	The Wine Bible (3rd Edition)	Six Seasons

Customer Reviews	105	126	159	9,857	715	2,875
Price	$7.90	$13.49	$21.49	$16.25	$30.99	$19.53
	Choose from a dazzling collection of thirty beautiful, well-crafted boards, whether you’re serving a group of two or ten.	On the Curry Trail is an enlightening journey across Australia, Asia, Africa, Europe, and the Americas to explore the origins of curry and the signature, essential curries of each region.	75 fun, easy, comforting recipes that go way beyond spaghetti and ramen.	A complete, step-by-step guide to mastering the art and craft of smoking, plus 100 recipes—every one a game-changer –for smoked food that roars off your plate with flavor.	Beloved and trusted by everyone, from newcomers starting their wine journey to oenophiles, sommeliers, restaurateurs, and industry insiders, The Wine Bible is comprehensive, entertaining, authoritative, beautifully written, and endlessly interesting.	In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons.

Editorial Reviews

Review

"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 world’s 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

“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

About the Author

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. He’s 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.

Product details

Publisher ‏ : ‎ Workman Publishing Company (October 10, 2023)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 1523516852
ISBN-13 ‏ : ‎ 978-1523516858
Item Weight ‏ : ‎ 2.66 pounds
Dimensions ‏ : ‎ 8.3 x 23.5 x 10.25 inches

Best Sellers Rank: #77,311 in Books (See Top 100 in Books)
- #51 in International Cooking, Food & Wine
- #138 in Cooking Encyclopedias
- #143 in Cooking, Food & Wine Reference (Books)

Customer Reviews:
4.7 64 ratings

About the authors

Follow authors to get new release updates, plus improved recommendations.

Ann Taylor Pittman

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

Ann’s a longtime 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 cookbook The New Way to Cook Light. At Cooking Light magazine for 20 years, Ann rose to oversee all food content as well as the operation of the magazine’s acclaimed Test Kitchen, developing thousands of gold-standard healthy recipes for print, web, and video. At Cooking Light, her work was nominated for a National Magazine Award. She is also the author of Everyday Whole Grains. She has spoken at Southern Foodways Alliance events and IACP conferences. She now writes and creates recipes for Food & Wine, Southern Living, Weight Watchers, and Kitchn. Ann lives in Birmingham, Alabama, with her husband, Patrick, their teenage twin boys (the emo twins), one big slobbery dog, and one little busy dog.

See more on the author's page
Scott Mowbray

Brief content visible, double tap to read full content.

Full content visible, double tap to read brief content.

I've been the editor in chief of two food magazines — Cooking Light and Eating Well —and won a James Beard award as co-author of the New Way To Cook Light in 2013. Grew up in Canada, Indonesia and Afghanistan. Live in Boulder and am often traveling with my wife, Kate, in Japan, Europe and many other places.

See more on the author's page

Customer reviews

4.7 out of 5

64 global ratings

2 star

How customer reviews and ratings work

Reviews with images

See all photos

Sort reviews by

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

FreshKicks

Phenomenal

Reviewed in the United States on January 9, 2024

Verified Purchase

I love this book. The prose is genuinely interesting and not contrived — it’s so clear the authors love food and want to share that with you. The best part, though, is that you can tell the recipes have been rigorously tested because they just work. I can’t tell you the number of cookbooks I’ve cooked out of, only to have to make major adjustments because recipes were inaccurate or clearly scaled from restaurant-sized servings.

I wouldn’t recommend this book to a true beginner cook but totally fair game for anyone else. Even relatively green cooks that are up for the adventure will find it straightforward. The authors do a great job of giving sensory cues to help you know if your recipe is on track…so many other cookbooks just say cook X amount of time and to X degrees. It’s also unique enough to be exciting for the most seasoned cook — how they use the ingredients is usually in a pretty novel way. I also like that they offer recommendations on what brands to buy.

Wholeheartedly recommend this book for anyone with basic skills under their belt and is enthusiastic and interested in cooking.

5 people found this helpful

Helpful

Catherine

Creative recipes done in a fresh style

Reviewed in the United States on October 29, 2023

Verified Purchase

I have used many of these ingredients before but always in their most traditional use and its cool to see them used in a less familiar and more creative way.

The premise of this book is that it will help you incorporate ingredients that are foundational - staples - in other parts of the world into your cooking repetoire. It also combines flavors from different places in a way that is really creative and skillful.

I have been going through recipes in this book with my husband and two kids (4 and 7.) We are excited to share our favorite recipes and some tips we have figured out so far.

Khichiya, Krupuk, and Chicaharrones de Harina
We bought these prawn crackers and boiled some oil. We were all pretty wowed when they started rapidly expanding and curling up like they had a life of their own. We read the directions a little more carefully and eventually had a little assembly line for our golden krupuk. We don’t fry very often so I think our oil was a bit hot and they fried up faster than the book said but we followed the description and picture to know when they were done. We made the yummy peanut sauce as a dipping sauce. I had never used kepak manis before so that was something new and I am a big fan of lemongrass but who would know to put that in peanut sauce! I could never in a million years invent this recipe myself.

Sticky-Rice Crunch Cakes with Thai-Curry Tuna Topping
I have tried and failed to make something like this before without a recipe after having it from a restaurant. It sounded straight-forward but there are tricks throughout this recipe to make sure they come out like tidy crispy lil’ bites of perfection, rather than the messy crumbling rice piles in my first (pre-cookbook) attempt. This recipe really showed how detailed and instructive the directions in the book are, which is important when you are trying ingredients or dishes you haven't had before.

Umami-Rich Napa Cabbage Rolls
This one is delicious. It was the first recipe we made when we got the book. I snuck back to the fridge to finish it bite by bite over the next day.

Coconutty Banana Pudding with Candied Black Walnuts
Authors: Do we sound excited about this banana pudding? We are.
Me: We are too.
Its really banana-y and smooth and I like having the candied walnuts on top rather than mixed throughout. Of course I have used coconut milk and condensed milk and have made banana pudding. But I would never have thought to use condensed coconut milk as a banana pudding twist. It just makes it a little bit fresh, inventive, updated and also delicious.

11 people found this helpful

Helpful

Cindy S.

Inspires me to cook globally

Reviewed in the United States on February 20, 2024

Verified Purchase

I love the unique ingredients that they use, and how they section them off in the cookbook
I first read some recipes from this cookbook in Food &Wine magazine. If they endorse it, I will buy it. It’s an excellent cookbook. Very inspiring.

One person found this helpful

Helpful

Esther Schindler

Recipes that extend your repertoire

Reviewed in the United States on December 27, 2023

Vine Customer Review of Free Product( What's this? )

Tell me if this has happened to you: You find an interesting ethnic recipe, and you buy a few ingredients that it calls for. And then, after dinner, you have a mostly-full bottle of something that, as far as you know, is good for a single dish. Surely there's something else you can do with this unusual ingredient?

That's rather the premise of this cookbook, which promises to "transform your cooking" using exotic (or at least unusual-to-most) pantry items. I've made a few dishes, so far, and I like the cookbook... but I do not consider it a must-have.

The cookbook has two sections: the pantry items, and then recipes. They're organized in chapters: snacks and appetizers; salads; stews and soups; beef; lamb; and so on.

Each of the pantry items gets a headnote and small photo, shopping advice, the recipes where it's used, storage, and other ways you can use it. So Kimchee, for instance, is described as "Korea's exalted national pickles; thick, spicy, sour crunchy" with a few paragraph of explanation. For shopping advice, the authors suggest, "Weak versions taste more like sauerkraut. We find the best -- the funkies, sourest, spiciest, garlicky-est-- in the refrigerator section of Asian markets, some of it made in house." The cookbook uses kimchee in smoky pimento kim cheese and in kimchee cole slaw; it also suggests you add some to fried rice, grilled cheese sandwiches, or noodle dishes. And we're advised that it keeps for a few months in the fridge before it ferments and turns sour.

They do give specific brand recommendations on most items, which makes it easy to buy them on Amazon (which is how I've stocked up on new bottles of oyster sauce, capers, and Sriracha).

I'm bemused by the ingredients that the authors chose to include for one's global pantry. Some fit my perception of global, such as ghee, harissa, and Korean Gochunjang. But Marsala? Peanut oil? Panko bread crumbs? There are others I'd have expected, such as Chinese hot bean paste (which I have only to make Ants Climb a Tree, which we don't make THAT often) or Thai curry pastes (where I always feel like I should be a little more creative).

There's about 50 ingredients in the pantry section (I started counting but I got bored, sorry), which might be just a few too many. After all, if you loved the kim chee idea, you get only two recipes that incorporate it. Palm sugar is used in three recipes in the cookbook, Sumac in two. Maybe it'd've been better to divide this into a couple of regional cookbooks (The Asian Pantry Cookbook...?) so you'd have a chance of using up some of those bottles.

Still, the recipes themselves are good, and very much off the beaten path. My usual meatloaf recipe is from the Two Fat Ladies cookbook, but I was happy with this meatloaf recipe. The spicy onion glaze uses onion, ketchup, and Sriracha -- and it packed a good kick. The meatloaf itself uses oyster sauce, panko breadcrumbs, soy sauce, and Worcestershire sauce... and the results were a solid _good_.

I realized, too, that I had all the ingredients in the house for cherry-beet salad... or at least enough of them to use this recipe as a useful template. You slice cooked beets with cherries (I reconstituted dried ones), and mint and hazelnuts, and serve with a viniagrette using Banyuls vinegar and hazelnut oil. Okay, so I swapped out the vinegar and oil and I added feta, but it was a good lunch accompaniment.

There are plenty more possibilities for upcoming dinner, even if they don't seem super-exotic to me: Beef and marsala stew with Dijon mustard; chicken salad using preserved lemon, dried apricots, black walnuts, and Moroccan spices; roasted squash with ghee and Garam Masala.

If you have been anxious to do something with that bottle of Oyster sauce or how to use up a bag of black walnuts before they go rancid, this cookbook will give you some ideas.

3 people found this helpful

Helpful

lesli devito

The best cook book I own!

Reviewed in the United States on December 9, 2023

Verified Purchase

I love to eat, but I get overwhelmed when it comes to stocking my pantry with the essentials. this book was written for me and has made cooking and food preparation so accessible and fun and delicious. Thank you for such an incredible book.

Helpful

Return this item for free

Follow the authors

Image Unavailable