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 za'atar--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 anyone's cooking,
whether they're a newbie or an accomplished culinarian.
