Two James Beard-Award winners show how to unlock the secrets of the global pantry a nd 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. "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 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.