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Start Here: Instructions for Becoming a Better Cook: A Cookbook

Start Here: Instructions for Becoming a Better Cook: A Cookbook

El-Waylly, Sohla

Hardcover

$45.00 $33.75 Save 25%
NEW YORK TIMES BESTSELLER - JAMES BEARD FOUNDATION AND IACP BOOK AWARD WINNER - Change the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.

"The new Joy of Cooking." --The New York Times

A BEST BOOK OF THE YEAR: The New York Times, NPR, Epicurious, The Boston Globe

"The book I wish someone had handed me when I began my own journey as a cook."--from the Foreword by Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat

"A book to return to again and again and again." --Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple

A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.

Across a dozen technique-themed chapters--from "Temperature Management 101" and "Break it Down & Get Saucy" to "Go to Brown Town," "All About Butter," and "Getting to Know Dough"--Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.

A one-stop resource, regardless of what you're hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including:

  • Crispy-Skinned Salmon with Radishes & Nuoc Cham
  • Charred Lemon Risotto
  • Chilled Green Tahini Soba
  • Lemon, Pecorino & Potato Pizza
  • Fruity-Doodle Cookies
  • Masa & Buttermilk Tres Leches

Packed with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school--without the student loans.

EAN: 9780593320464
Publisher: Knopf Publishing Group
Publication Date: 2023-10-31
Pages: 656
Dimensions: 11.0 x 8.7 x 1.5 inches
BISAC Subjects: Courses & Dishes - Desserts, Individual Chefs & Restaurants,
Methods - Baking

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