Two James Beard-Award winners have come together to write a cookbook that will elevate your favorite recipes with flavors from around the world. co-written by Ann Taylor Pittman and Scott Mowbray, explores the use of 鈥減antry treasures鈥� (concentrated flavors like oils, sauces, and spices) in everyday cooking. From miso and gochujang to oyster sauce and Mexican chorizo, the book takes unfamiliar ingredients from intimidating to inspirational. All the recipes are written with basic instructions and ingredients so simple you can take them on the road or camping. recipes When pulling out the campfire grate, elevate a classic hamburger steak by brushing it with miso or marinate short ribs with an umami-rich fish sauce before grilling. Wake up in a tent and know you can still easily whip up a bowl of creamy, cheesy grits with southern red-eye gravy. The opportunities to elevate your adventure fuel are endless.

Pittman is Korean on her mother鈥檚 side, but grew up in the Mississippi Delta where she says the flavors were 鈥渟outhern and simple.鈥� Her grandparents owned a 10-acre farm, so many family dinners were farm-to-table style and very vegetable forward.

However, her mother kept their Korean culture alive and well in the kitchen.

鈥淲e lived in these small towns, so my mother couldn鈥檛 get a lot of ingredients nearby,鈥� Pittman says. 鈥淪o we would make special trips once a month to Memphis to shop at specialty stores. We鈥檇 go from eating simple beans, summer squashes, and tomatoes to these salty, sweet, spicy favors that were anything but subtle.鈥�

It was common for Pittman鈥檚 mother to improvise while cooking Korean food because there wasn鈥檛 always access to every ingredient needed. For instance, she鈥檇 make a riff on bibimbap鈥攁 Korean dish consisting of rice topped with various vegetables and a little bit of meat. But because she didn鈥檛 always have the traditional ingredients, she might use a little Jimmy Dean sausage, because that鈥檚 what was available.

鈥淚鈥檝e been blending these flavors ever since,鈥� Pittman says. 鈥淚 feel like the Southern and Korean flavors have an affinity for each other.鈥�

What Constitutes a Global Flavor?

The Global Pantry Cookbook has a collection of what Pittman and Mowbray call 鈥減antry treasures,鈥� or products that are concentrated, fermented, ground, or cooked down to create flavor-packed boosters.

鈥淲e tried to choose ingredients that have longevity,鈥� Pittman says. 鈥淵ou can hang onto them and play with them at your cooking leisure without feeling a ton of pressure to use them right away.鈥�

The Global Pantry Cookbook鈥檚 dedicated pantry treasures come from a plethora of geographically diverse traditions, from Indian to Korean to Middle Eastern and many others. Pittman鈥檚 pantry go-to is oyster sauce, a thin sauce made out of oyster extract, salt, water, corn starch, and sugar. It originated in China, but is now used in a number of Asian countries.

鈥淚t鈥檚 thick and glossy and has this savory depth that I love,鈥� Pittman says.

She and Mowbray don鈥檛 always agree on the 鈥渂est鈥� brands, however, as Pittman always chooses Megachef oyster sauce while he prefers Lee Kum Kee Premium.

Another one of Pittman鈥檚 favorite staples is Banyuls Traditional Red Wine Vinegar from the southwest of France. It offers a more complex flavor than other vinegars, but you don鈥檛 have to use a lot to get a big kick.

鈥淥h, and masala spices were a revelation to me,鈥� Pittman adds. 鈥淏ack in the day, we had generic curry powder we used as a catch-all, but there are all kinds of specified masalas like butter chicken masala, China masala, or fish masala. If I鈥檓 running low on butter chicken masala, I start panicking because I have to have it.鈥�

Becoming Familiar with the Unfamiliar

When Pittman was younger, she avoided eating Korean foods around her friends for fear of being judged. She was afraid her bowls of spicy kimchi-jjigae and fishy gimbap 鈥� filled with unfamiliar scents 鈥� would raise eyebrows.

鈥淚n my small town in the 1970s, people did not know what kimchi or dried fish was鈥攊t was completely exotic to them,鈥� she says. 鈥淭here was always kimchi at my house, and even I was horrified by the smell and how different it was. It seemed to declare itself at a time when I wanted to hide that part of me.鈥�

When she was a teenager, though, Pittman had a breakthrough. One night, she had a few friends spend the night and decided to make them japchae noodles, one of her favorite Korean dishes. At first, the translucent noodles scared her friends, but once they tasted them, the delicious flavors were undeniable.

鈥淭hat was a turning point,鈥� Pittman says. 鈥淭hat experience gave me more confidence in being open to that side of who I am and understanding that good food is good food, period, and it鈥檚 also a huge part of my identity.鈥�

It鈥檚 this fear, this intimidation, that Pittman says keeps people from experimenting with global flavors. There鈥檚 a lack of familiarity, which makes even sourcing the ingredients daunting. For this reason, The Global Pantry Cookbook slips these new flavors into simple dishes. A good example is Pittman鈥檚 stuffed cabbage roll recipe, made with an Asian-style riff by using a brown broth made with a base of oyster sauce in lieu of tomato sauce.

Umami, Heat & Brightness

While The Global Pantry Cookbook has pages and pages of concentrated global flavors, Pittman doesn鈥檛 think people need to buy every pantry treasure at once. She recommends starting with an umami builder, like fish sauce.

鈥淚 want people to get over the pungent aroma鈥攂ecause it鈥檚 no more smelly than some aged cheese!鈥� She says. 鈥淎 little bit goes a long way. Just brush it onto a steak before grilling it and it鈥檒l bring so much flavor.鈥�

Another beginner鈥檚 staple is a source of heat like gojuchang. This condiment is thick and well-balanced, so it鈥檚 not pure heat, but also has fermented flavor and sweetness.

鈥淭he way that this book is successful is if people feel comfortable cooking from it,鈥� Pittman says. 鈥淭here are certain complex dishes that are phenomenal, but it takes the confidence to keep it simple鈥攕imple with global flavors.鈥�

The post Two of the Most Brilliant Food Minds Wrote a New Cookbook that Promises to Improve Your Everyday Cooking appeared first on 国产吃瓜黑料 Online.

If there鈥檚 an obvious theme in cookbooks this spring, it鈥檚 that of the vegetable. With so much emphasis on plant-based diets (it鈥檚 better for you, your bottom line, and the environment), it鈥檚 hardly surprising that related titles are flooding shelves. But this also begs the question: If these books all take a dive deep into the same subject matter, do you really need to buy all five? We say yes, because each author鈥檚 approach to the vegetable (and fruit too) is different. Go forth and cook on!

by Andrea Nguyen (Penguin Random House, $35, April 2023)

If you鈥檙e cookbook obsessed, you might already know Andrea Nguyen鈥檚 . (She won James Beard awards for both and .) In her latest cookbook, Ever-Green Vietnamese, a health scare prompted Nguyen to wonder what her cooking would look like with more vegetables and less meat. While rejiggering some of her favorite dishes (and creating many new ones), Nguyen discovered that using meat as mere seasoning rather than the focal point brought her closer to the way her family cooked before leaving Vietnam for the United States. Nguyen writes that her goal with every recipe was 鈥渢o build savory depth and fun experiences, respectively described as 膽岷璵 膽脿 and h岷 d岷玭, Viet terms that refer to tastiness.鈥� With items such as vegan fish sauce, a collection of veg-forward b谩nh m矛, and baked char siu pulled-jackfruit bao, we say she鈥檚 succeeded鈥攁nd then some.

by Susan Spungen (Harper Horizon, $35, May 2023)

In her former life, Susan Spungen was the founding food editor and editorial director for food at Martha Stewart Living Omnimedia. Clearly, she knows her stuff, and in her fourth cookbook, Spungen turns her attention to the mighty vegetable. Her genius (and easy!) tips and tricks mean you鈥檒l never wonder what to do with fennel bulb or an overabundance of zucchini again. Spungen not only photographed the book, she did so entirely on her iPhone. 鈥淭hat鈥檚 because I wanted the book to be authentically diaristic,鈥� she explains. Don鈥檛 miss the green veggie enchiladas, the asparagus pizza with arugula salad, or the Greek slab sandwich.

by Marisa Moore, R.D. (National Geographic, $32.50, April 2023)

The most straightforward and science-based book of the bunch, The Plant Love Kitchen details the many health benefits of adopting a flexitarian diet with plants at the center. Throughout its pages, nutritionist and offers a helpful how-to guide so the transition is easy and long-lasting. Moore鈥檚 book doesn鈥檛 totally eschew meat and seafood, it just reorders the traditional makeup of the American plate. Chapters tackle breakfast, lunch, dinner, snacks, and even dessert, and standout recipes include the one-skillet spinach and mushroom lasagna, pesto-chickpea bowls, and fully loaded breakfast cookies.

by Hetty Lui McKinnon (Knopf, $40, May 2023)

Celebrated Chinese Australian cookbook author Hetty Lui McKinnon is an absolute wiz, and you might already have her book on your shelf. Her latest release, Tenderheart, is as much a cookbook as it is a memoir. Through the pages and bright, vegetable-driven recipes, she tells the story of her late father, a fruit and vegetable wholesaler who passed away when she was 15. The book鈥檚 chapters are broken down by veggie, making cross-referencing your crisper drawer鈥檚 contents (celery! cabbage!) an exercise in inspiration. Buy the book and immediately make the carrot and vermicelli buns, the broccoli wontons with umami crisp, and the sesame mushroom toast.

by Steven Satterfield (Harper Collins, $50, April 2023)

Building on the tremendous success of his first book , Steven Satterfield returns to the vegetable as his muse. While still intent on using all the edible bits and minimizing food waste, in this book Satterfield takes a more global approach to cooking. 鈥淭ime has elapsed, and my style has naturally evolved,鈥� he says. 鈥淚 have found new inspiration, living in a multicultural city with access to a global pantry, and from my travels abroad, tasting different flavors and considering all the possibilities.鈥� There鈥檚 an emphasis on spices (from garam masala to za鈥檃tar), 鈥渇lavor bombs鈥� (from green chile sambal to lime-pickled red onions), and sauces (from chimichurri to pistachio romesco) to pump up and highlight produce of all shapes and sizes. Page through and you鈥檒l find yourself dog-earring recipes like grilled carrots with carrot top chermoula, kale french toast, and brined eggplant frites with harissa.

The post Five Vegetable-Forward Cookbooks for Spring appeared first on 国产吃瓜黑料 Online.

At 352 pages,听Alpine Cooking听serves as both a gorgeous cookbook and food writer Meredith Erickson鈥檚 travelog. Erickson has traveled extensively through the Italian Alps, France, Austria, and Switzerland, and all the while she collected recipes and stories. The resulting book is lush with telltale dishes like schnitzel and strudel, as well as photographs and tales that bring the region to life on the page.听$50, Penguin Random House

听

听is a diehard backcountry skier, regular contributor to SKI, and above all, a self-proclaimed foodie and 鈥渟kid鈥� (aka a ski bum who lives in Jackson Hole). Krass and her partner Max Ritter compiled this fun cookbook chock-full of hearty meals and adventure-ready treats for fellow skiers who need to fuel their skiing habit, but aren鈥檛 willing to live off of burritos, dehydrated meals, and protein bars. The 145-page cookbook includes ski town staples like chili, ramen, and elk burgers, as well as ski bum-friendly (read, easier on the wallet)听versions of seemingly complicated dishes like paella.听$45, Beyond Skid

Telluride-based food blogger Marla Meridith knows the deep pleasure of mountain grub. 鈥淗igh country food is honest, bold, and completely delicious,鈥� she says in the book鈥檚 introduction. Throughout听High Alpine Cuisine, Meridith shares recipes that range from belly-filling to apr猫s-minded鈥攁ll of which are pulled from, or are inspired by, her favorite ski resorts around the world.听$16, Page Street Publishing

Authors Tina Anderson and Sarah Pinneo know that to ski hard you need to eat well, they just don鈥檛 want to spend all day (or night) slaving in the kitchen. They鈥檙e guessing you don鈥檛 either. Enter听The Ski House Cookbook, with 125 dishes that require minimal prep and are achievable in ski condo-sized kitchens.听$20, Clarkson Potter

Apr猫s-ski might technically mean 鈥渁fter ski,鈥� but author Kelley Epstein doesn鈥檛 put a time constraint on her apr猫s. Instead she dedicates a whole cookbook to the cozy, snowy lifestyle that defines winter living and eating鈥攁nd with dishes like breakfast BLTs and a kitchen sink skillet cookie, you don鈥檛 even need to ski to dig in. Plus, there鈥檚 an entire chapter dedicated to cocktails and n/a sips.听$20, Chronicle Books

In Japanese cooking,听donabe听is both a style of cooking and the clay pot in which brothy, soul-warming meals like shabu shabu are cooked. In the book, authors Naoko Takei Moore and Kyle Connaughton give one-pot Japanese cooking to a broader audience. Perhaps not expected ski vacation fare, but we can promise that you鈥檒l want to eat any and all of the recipes after a snowy day on the slopes.听$24, Ten Speed Press

We鈥檒l be honest, author Hans Gerlach had us at the 鈥淐heese Dishes鈥� chapter鈥攁 full 25 pages鈥攄edicated to the dairy queen. With recipes from Bavaria, Austria, and Switzerland,听The Alpine Cookbook听might be an older book, but the recipes and imagery still resonate (hello, cheese doughnuts with rhubarb-raspberry compote).听$20, DK

During the pandemic, the Aspen restaurant community banded together to produce a cookbook, sales of which would help keep the industry afloat. It was a feelgood project, but the editor and听Aspen Times Weekly听food columnist听Amanda Rae Busch gave the book staying power. She did more than just assemble 100+ recipes, she created a book that听feels听like Aspen. And who doesn鈥檛 want to feel鈥攁nd eat鈥攍ike that?听$30, Aspen Cookbook

Fondue and skiing go together like peanut butter and jelly鈥攖hey鈥檙e wonderfully inseparable. In听Swiss Fondue, authors Arnaud and Jennifer Favre share 52 recipes and riffs on the dipping dish, which is far more than you could (or should!) eat in one ski season. P.S. As founders听of the Compagnons du Caquelon, an association of fondue lovers in the Canton of Valais, Switzerland, the听Favres have serious street cred.听$25, Helvetiq

With mountain ranges covering 80% of Chile, alpine living and cooking is a thing.听The Chilean Kitchen, by Pilar Hernandez, Eileen Smith, and Araceli Paz, is less a ski-themed cookbook and more a statement of Chilean culture and hospitality. Recipes are hearty and rib-sticking, and they鈥檙e guaranteed to have you leaning into the phrase听qu茅date un poquito, which means to stay a while.听$20, Skyhorse

Take a ski vacation to Whistler and chances are you鈥檒l hear about Araxi Restaurant & Oyster Bar. The spot is beloved, as is its chef-owner James Walt. In听Araxi: Roots to Shoots, Farm Fresh Recipes, Walt and co-author Andrew Morrison bring the restaurant鈥檚 magic鈥攐ne that hinges on seasonality and sustainability鈥攖o the home kitchen.听$30, Figure 1 Publishing

Originally published in .

The post The 10 Best Cookbooks for Skiers appeared first on 国产吃瓜黑料 Online.