The Global Pantry Cookbook

Books We Love

One way to bring exciting flavors to your table, particularly during the winter months, is with bright and bold condiments. That’s just what the new cookbook The Global Pantry Cookbook, by Scott Mowbry and Ann Taylor Pittman does: introduce readers to a plethora of shelf-stable global condiments. The authors, both magazine editors, feature ingredients from the more familiar chili paste, fish sauce, miso and oyster sauce to the less familiar kecap manis and chili crisp. We excerpted two recipes particularly fitting for the holidays and big family meals.