As someone always looking to expand my palette and explore tastes in the kitchen, The Global Pantry Cookbook was a home run for me. I thought the book was detailed, interesting, and so fun to read through!

Thank you to NetGalley and to the publisher for this ARC in exchange for an honest review.

An interesting book for those who buy random jars of that something and then don't know how to use it up. Also a great intro to some of the best pantry items from around the world, if you're looking to explore. Recipes are not that exciting, unfortunately.

Thank you to the publisher and NetGalley for an advance copy of this book in return for an honest review.

Wow is all I can say about this impressive cookbook that will help you elevate your skills in the kitchen! First, a look at the authors:

Scott Mowbray has been a national magazine editor (Eating Well and Cooking Light), columnist, book author and editorial strategist, and has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation.

Ann Taylor Pittman is a long-time food writer, food editor, and recipe developer who has won two James Beard Foundation Awards, one for her article titled “Mississippi Chinese Lady Goes Home to Korea” and one with Scott Mowbray for writing The New Way to Cook Light cookbook.

The book begins with an introduction to today’s global food scene, and asks the question why we don’t bring these flavors and cuisines into our home kitchen. The answer is most of us are intimidated by strange ingredients, so the authors demystify these exotic elements. Adding them as a pantry staple will boost flavor, add depth or heat, fragrance or acidic zing, or improve texture. The book continues with a description of 65 common pantry items from around the world, as well as shopping info, uses and storage.

Then we get into the recipes, and there is a beautiful photograph of every dish. The recipes are step-by-step, and show it’s really not that difficult to incorporate these items into your kitchen. For instance, tahini can be used to make homemade hummus that’s even silkier than store-bought, and there are also dessert recipes that incorporate tahini. The authors even give your four ideas for hummus toppings that sound delicious. The book has sparked some ideas for changing up the dinner menu, like Shrimp Boil Hush Puppies with leftover sausage, shrimp, etc. and a Tabasco Aioli or Bulgogi Sloppy Joes, which I can't wait to try. And I'm planning on making preserved lemons just to give my lunchbox a kick with Chicken Salad made with apricots and preserved lemons. And maybe my holiday table needs a makeover with Slow and Custardy Sweet Potatoes.

The authors make it easy to visualize little changes that will have a big impact.

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Transforming Everyday Cooking using 65 common pantry items from around the world. There are recipes for snacks and apps, salads, soups, meat and meat-free dishes, sandwiches, breads, pizzas, pastas, vegetables and treats. I received a free digital copy of this book from NetGalley in exchange for my honest review

Achievable, accessible recipes that even a novice cook can prepare. Highly recommended.

Thank you to NetGalley and the publisher for this ARC in exchange for an honest review.

Pretty well laid out and interesting cookbook. A lot of classic and repeat recipes here that you’ve no doubt already cooked or seen before,but there are also some new takes and interesting mashups. Leans heavily towards unhealthy dishes though, not exactly health conscious. Quite a few meat and seafood recipes and little vegetarian options.

I found the concept of this cookbook interesting. I think I was hoping more for established dishes from different cultures and regions all in one place, but it was more new recipes using global ingredients. I liked the concept okay, especially since sometimes when you buy special ingredients for ethnic cuisines you don't know what else to use them on. There were definitely some interesting recipes that I wouldn't mind trying!

Wow! Wonderful cookbook! This cookbook is very different in its approach using ingredients as the focus instead of a country or cuisine for recipes. I really liked the concept. The ingredients are not only clearly described, availability and sources are suggested. Many are available either online or at Asian markets (no such markets anywhere near me). The recipe sections are grouped well using the featured ingredients with clear instructions and tips. I consider myself a medium to advanced home cook with lots of experience and help from TV food shows. I knew of or had used many of the ingredients but also found several new ones to try. The recipes aren’t just for Asian dishes, many classic meals with completely unexpected flavors. The sweets section was my least favorite. I’ve used sweetened condensed milk for decades and there’s more creative uses than ‘pretend’ ice cream. The photos are mouthwatering. I would try many of the uses for the ingredients suggested and would make lots of the recipes. There is something for everyone, seafood, vegetarian, appetizers to pasta. I did not notice nutritional information or calories for the dishes, not a concern to me, could be for others. Since I was reading the book as a PDF it was not easy to navigate and format for comfortable viewing. I’m sure I would love the hardcover more.
I’ve already discussed the recipes with my family, can’t wait to try lots of the ideas in new ways. This would make a wonderful gift for aspiring foodies. I would like to thank NetGalley for the digital advance reader copy of “The Global Pantry Cookbook” author’s Scott Mowbray, Ann Taylor Pittman, by Workman Publishing Company. These are all my own honest personal thoughts and opinions given voluntarily without compensation.

The Global Pantry Cookbook deserves a spot on any home cook's shelf. The explanations of the world pantry ingredients is clear and concise, and the authors have done a fantastic job of demystifying all those items in the world food section of the market. If readers are lucky enough to live by an Asian grocery store, they will have to plan a day trip to explore all the new flavor options.
Mowbray and Pittman present a well-rounded selection of recipes from appetizers to desserts, with varying levels of spiciness. Readers will want to make every recipe until they turn the page and see another option for another unfussy meal. Gochujang-Spiced Baked Chicken Wings followed by Cold Sesame Noodles and finished with Mexican Chocolate Brownies? Yes, please.
With so many cookbooks published each year, this one absolutely deserves to be front and center on any display so it can find it's way into as many homes as possible.

Join cooking royalty as two James Beard-Award winners show how to utilize global ingredients and cooking styles when making your favorite dishes.

Scott Mowbray is 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. and Ann Taylor Pittman is 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.

Some are familiar such as rom miso to lemongrass, tahini to smoked paprika. Some are less like lime leaves, marmite, and ras el hanout and sambals.

The books is organized first by entree. (snacks, apps, salads and stews) and then by staple of the meal : beef and lamb, pork, chicken and seafood. Fortunately for me there are meet-free mains as well. the last few chapters include sandwiches, pizza, bread and noodles, easy veggies and desserts.

There are valuable insets including a how to guide for ingredients, best cooking tools and a glossary of terms. how to be a canny shopper (carbon footprint, sustainability and cruelty free) followed ip by conversion tables and a helpful index.

.I fell in love with so many of the apps especially wokcorn and cracker based recipes.and I willl be making the vegetarian meals all winter as a new and improved burger and tofu meal have excited me! Grab this book now, it is sure to be an upcoming James Beard Winner!
#workmanPublishing #Scottmowbray #AnntaylorPittman #theGlobalPantryCookbook

Thank you to #NetGalley for providing free early access to The Global Pantry Cookbook, which I've had on my cookbook wish list for a while!

This cookbook is top notch from explaining the goals of the cookbook, the pantry staples (and how to get them), and their instruction style. They reference and share learnings from other authors and publications, using science to back up techniques and methodology. The way the recipes are laid out is clear and simple from the call out in the top corners of Global Pantry Ingredients needed, to dividing up the ingredients by where it will be used, the inclusion of substitutions where they can, and the occasional Make Ahead or Prep Tip.

I also really enjoy the sections and tips on being an eco-conscious shopper - including how to select fish, the pros of canned, and where to buy.

Only negative I might say is that one or two of the global pantry ingredients they recommend you can only find online. The rest are all accessible in most grocery stores or ethnic-focused markets but knowing I would not bother to online order specialty bacon but I will go to a specialty grocery if needed, it might have made more sense to swap or change the recommendation with the traditional home cook in mind.

Can't wait for this to come out in stores so I can go grab a copy!

This book would be great for someone inexperienced with cooking, but still has enough variety for those with experience. If you love eating various foods from various cultures, like I do, you will love this. I also like mixing up my proteins so I appreciate that much of the book is sectioned that way instead of the usual breakfast, lunch, etc.

I love how the beginning of the book has a list of pantry staples we will need to make the recipes. The photos are gorgeous and iomg the recipes are easy and flawless. I need to go shopping and I will for sure need to purchase this book in a hard copy.
It has everything, salads, snacks, and soups.

AHHHHHH! I am so thankful to have access for this one through Workman Publishing and I can't wait to get back into the swing of things with cooking up some savvy recipes for me and my husband. I am looking forward to pub day.

Thanks to NetGalley and the publisher for the ARC of this book.
I really like this approach to broadening out our cooking repertoires--to take certain ingredients and then have recipes showing you how to use them. I admit to often seeing something in the store and thinking it sounds good, but what should I do with it? This has a wide variety of recipes helping you do just that.

A great approach to cooking and getting out of your comfort zone. Loved the variety and inspiration to try new spices, foods, techniques, etc.

Really enjoyed learning about pantry staples and different ingredients from all over the world. A great book for a foodie or cookbook collector. I also liked that it includes recipes and ideas on how to change up old recipes with new ingredients.

Thanks to Netgalley and publisher for allowing me to read and review this title.

My favorite part about this cookbook is the explanations of the "exotic" ingredients that many casual cooks would have never used previously. I particularly like their examples of other uses, shopping information and storage for each ingredient. I like to think of myself as a more adventurous cook, and there are some ingredients listed I've been too intimidated by to use before- but this book gave me a better understanding on how these items can be used outside of specific recipes, and how I can appropriately store them so they don't go bad before I can try using them again.
The recipes themselves are creative and easy to understand, with clear instructions. The inset list of "Global Pantry Ingredients" is very helpful to know what you'll need to shop for ahead without having to read through the entire recipe first.
A great recommendation for adventurous eaters that would like to expand their skills in the kitchen.

You know that person whose pantry and fridge are filled with unique ingredients she just HAD TO HAVE but had no idea how to use? It's me. Hi. I'm the problem it's me. Well, this cookbook is the solution. I loved learning how to use different ingredients in dishes , and I'm excited to broaden my horizons even further. I will definitely be recommending this to my friends!

I loved this cookbook - it is well written, the photos are wonderful and the recipies are highly accessble, interesting and above all tasty! May pairings that I would never have thought of, which taste divine, and my guests have agreed! My pantry is full of MDH packets, gochujang, and marmite, and my fridge overfloweth with kimchi, sesame oil and andouille sausage, so reading and cooking from this book was a delight! Our favorite so far has been the honey glazed gochijang spiced backed chicken wings and thebrilliant bowl of ramen - my sons favorite has been the sesame kettle wokcorn! This book will be a staple of our shelf!