The global pantry cookbook - Ann Taylor Pittman

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.