The Kitchen Pantry Cookbook: How to Make Your Own Condiments and Essentials by Erin Coopey

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Notes about this book

  • robm on August 29, 2013

    I have less experience with this, but if you don't have or don't wish to use Marmite/Vegemite, you can achieve similar results using small amounts of soy sauce/tamari, miso, mushroom powder, or umeboshi plum paste. Used in such small amounts these substitutes won't obviously flavor the recipe, but you can still increase the umami (that hidden fifth "taste" that makes food taste delicious). You'll have to experiment with the substitute you choose to learn how it works and how much to use to please your own taste. Once you know how to use them, you can also add these flavor boosters to recipes not in this book, like hearty stews or soups.

  • robm on August 29, 2013

    A number of recipes in this book (like the one for Worcestershire sauce) could be made vegetarian or vegan by omitting the anchovies or anchovy paste in the ingredient lists. You can just leave out the anchovy products, but they do add a surprising amount of umami to the finished product without being fishy tasting in the least. I've found that small amounts of Vegemite or Marmite make an excellent vegan/vegetarian substitute for anchovies or anchovy paste in recipes like these. If you decide to try this as a substitute, start with an amount slightly smaller than the amount of anchovy product called for. Marmite and Vegemite are very strongly flavored, so a little goes a long way in these dishes. Your goal is to add umami without making the recipe taste like yeast extract! If the recipe isn't satisfactory using the beginning amount of Marmite or Vegemite add more, but only a little at a time to avoid an obvious yeast flavor.

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Reviews about Recipes in this Book

  • Root vegetable chips

    • Leite's Culinaria impressive as store-bought—and for a fraction of the froufrou cost... stunning with wine or cocktails at holiday parties but also make a quite noble side for, say, a simple steak or roast hen.

      Full review
  • ISBN 10 1592538436
  • ISBN 13 9781592538430
  • Linked ISBNs
  • Published Aug 15 2013
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Quarry Books
  • Imprint Quarry Books

Publishers Text

Learn how to make your own pantry staples with this essential handbook, including the condiments, nut butters, salad dressings, stocks, relishes, and dips you like to keep in stock. Homemade foods from scratch always taste better; just try a spoonful of creamy, eggy, from-scratch mayonnaise, and you'll swear off the salty bland commercial stuff for good! The Kitchen Pantry Cookbook shows you how to make your own foods to have on hand for your favorite meals. Avoid the high fructose corn syrup, the extra salt, the trans fats, the modified food starch, and the unpronounceable preservatives, and tailor the recipes to avoid the ingredients your family is allergic to. Each recipe features easy substitutions whenever possible, as well as the best way to store the finished product.

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