EBOOK
About
Transform pantry ingredients into creative, flavor-packed meals you won't need to head to the supermarket to make.
Flexibility is at the core of pantry cooking-when every cook needs to improvise. The Complete Modern Pantry captures the ethos of true pantry cooking with a unique approach: clear blueprints for building simple dishes (brothy vegetable soup, one-pot pasta, Thai-inspired curry) combined with hundreds of flavor combinations and improv ideas that leave you plenty of room to play (and use up what you have on hand).
• A pantry is more than canned beans. Expand your pantry horizons with recipes like Butternut Squash and Spinach Galette, Frozen Veggie Frittata, and Bottom-of-the-Box Pasta (go ahead, mix together bow ties and rigatoni).
• Recipes focus on what the ingredients do, not just what they are. Because no two pantries are the same, every recipe gives you ideas for simple swaps. Trade bread crumbs for toasted nuts when you just need something crunchy to finish a dish, and sub soy sauce for Worcestershire for that umami boost.
• This book adapts to any pantry. Instead of calling for a finite list of ingredients, we encourage thinking by categories (such as grains, noodles, umami condiments, root vegetables) and write recipes accordingly.
• Become your own test cook. With 6-10 ways to vary every recipe, you'll gain the confidence you need to get creative in the kitchen. America's Test Kitchen publishes award-winning cookbooks, along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000 square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.
Flexibility is at the core of pantry cooking-when every cook needs to improvise. The Complete Modern Pantry captures the ethos of true pantry cooking with a unique approach: clear blueprints for building simple dishes (brothy vegetable soup, one-pot pasta, Thai-inspired curry) combined with hundreds of flavor combinations and improv ideas that leave you plenty of room to play (and use up what you have on hand).
• A pantry is more than canned beans. Expand your pantry horizons with recipes like Butternut Squash and Spinach Galette, Frozen Veggie Frittata, and Bottom-of-the-Box Pasta (go ahead, mix together bow ties and rigatoni).
• Recipes focus on what the ingredients do, not just what they are. Because no two pantries are the same, every recipe gives you ideas for simple swaps. Trade bread crumbs for toasted nuts when you just need something crunchy to finish a dish, and sub soy sauce for Worcestershire for that umami boost.
• This book adapts to any pantry. Instead of calling for a finite list of ingredients, we encourage thinking by categories (such as grains, noodles, umami condiments, root vegetables) and write recipes accordingly.
• Become your own test cook. With 6-10 ways to vary every recipe, you'll gain the confidence you need to get creative in the kitchen. America's Test Kitchen publishes award-winning cookbooks, along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000 square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.