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In it, authors Scott Mowbray and Ann Taylor Pitman assemble a diverse collection of core, “globally inspired” ingredients and condiments, then inject them into classic recipes. They even go so far as to recommend brands and provide uses for each ingredient beyond the dishes in the book.
Ann, a lauded recipe developer who worked for many years at Cooking Light, and Scott, the former editor of Cooking Light and Eating Well, flex their longtime food media experience with a thorough, well-tested, and clearly presented collection that impressed our seasoned club cooks. Member Amalia Egri Freedman calledA few, such as yuzu, kosho, Marmite, and sorghum, were new to some.
During the club’s monthly “Ask Me Anything” chat with Ann and Scott, Cookbook Club member Catherine Cozarelli asked the authors for their favorite ways to use the powder beyond the book's recipes. , she beams. It makes her so happy. She has intense pride in the foods of her home culture, especially kimchi, so she wants the world to love those foods, too, in whatever way they choose.”“We began studying each ingredient by understanding its traditional uses before experimenting.
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