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Ann Taylor Pittman is a long-time 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 New Way to Cook Light cookbook. At Cooking Light magazine for 20 years, she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes for print, web, and video. Scott Mowbray has been a national magazine editor, columnist, book author and editorial strategist. He's the only person to have been editor of both Eating Well and Cooking Light magazines. He has won highest awards from both the American Society of Magazine Editors and the James Beard Foundation.
“This book is a godsend. Now I can work my way through my favorite meals using condiments I already have, and adding in new ones as I learn. Dinner at home just got way more exciting.”—Sarah Copeland, James Beard Award–nominated author of Feast, Every Day Is Saturday, and Instant Family Meals“It’s one thing to talk about the global table but it’s another to successfully equip cooks to partake in it. Ann and Scott meet that challenge with this smart collection of friendly recipes.”—Andrea Nguyen, James Beard Award–winning author of The Pho Cookbook and Ever-Green Vietnamese“The global pantry ingredients here—from miso to lemongrass, tahini to smoked paprika—are served up with user-friendly recipes that will give new ideas to even very experienced cooks.”—Naomi Duguid, author of The Miracle of Salt“Finally, a cookbook that will tell you what the heck else to do with that fish sauce you bought last year for a specific recipe and have not touched since. If you are bored with your own cooking, you must try these recipes.”—Sara Moulton, host of Sara’s Weeknight Meals and cohost of Milk Street Radio