The Complete Modern Pantry
350+ Ways to Cook Well with What's on Hand
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- ¥3,000
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- ¥3,000
発行者による作品情報
Busy home cooks can create exciting meals straight from the pantry with this unique cookbook from America’s Test Kitchen.
Cook more, shop less, and improvise like a pro with over 350 recipes and tricks for making the most of ingredients you already have on hand.
Flexibility should be in every cook’s arsenal—sometimes you can’t always get to the supermarket. This invaluable cooking resource from America’s Test Kitchen shows cooks how to make use of their pantry by thinking in categories. The recipe is the blueprint—you focus on what the ingredients do, not just what they are.
Visualize a dish starting with what’s in your pantry, fridge, or freezer. Then substitute, swap, and combine to build the meal up:
• Bulk and bases: grains, beans, and other starchy foods are a solid foundation
• Long storage vegetables: use go-to staples like potatoes and garlic, even frozen veggies
• Proteins: items like eggs, tinned fish, tofu, and cured meat anchor the meal
• Toppings: creamy and rich, or crispy, crunchy, and chewy—these always transform a dish
• Acidic and pickled foods: brighten everything up
• Umami: flavor-enhancing condiments and seasonings add depth to food
• Hot and smoky elements: spices, chiles, and sauces enliven your mea
• Sweet and tart flavorings: balance out anything that’s salty, bitter, sour, or hot
• DIY Pantry items: make your own blends and toppings
Whether you’re a home cook who wants to get more creative, or are budget and waste-conscious, or even just pressed for time on a weeknight, America’s Test Kitchen will show you how to improvise with confidence.
PUBLISHERS WEEKLY
The staff at America's Test Kitchen (Desserts Illustrated) find all the potential of the humble pantry in this excellent outing. "Thinking about your pantry in terms of categories can make it easier to improvise your next dinner" they write, applying their signature "why this works" approach to uses for pantry staples: kecap manis (a salty-sweet soy sauce) layers in deep flavors to stews, glazes, and umami-packed dishes such as nasi goreng, and the surprising use of warming Arabic spice blend baharat is suggested for dishes like tacos and french fries. Expert tips enhance even the simplest preparations, such as microwaving chopped onion in a little oil to release more flavor or hydrating garlic powder to activate its flavor enzyme. Possible substitutions underscore the notion that a well-stocked pantry "doesn't mean having everything," so balsamic or sherry vinegar can stand in for Chinese black vinegar, while mayonnaise replaces eggs and dairy in a moist chocolate cake. Perhaps most helpful even for experienced cooks is a quick list of essential techniques, including pan-searing frozen vegetables and toasting panko bread crumbs in the microwave. The bountiful, smart advice makes this an invaluable kitchen companion.
