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--
