Start Here : Instructions for Becoming a Better Cook: a Cookbook by Sohla El-Waylly (2023, Hardcover)
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"Start Here: Instructions for Becoming a Cookbook" by Sohla El-Waylly is a comprehensive guide for aspiring cooks, featuring clear instructions and recipes for various dishes. With beautiful illustrations and a durable hardcover format, this book is perfect for anyone looking to improve their cooking skills.
- Buy it nowStart Here: Instructions for Becoming a Cookbook by Sohla El-Waylly Hardcover
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About this product
Product Identifiers
PublisherKnopf Doubleday Publishing Group
ISBN-100593320468
ISBN-139780593320464
eBay Product ID (ePID)11059209778
Product Key Features
Book TitleStart Here : Instructions for Becoming a Better Cook: a Cookbook
Number of Pages656 Pages
LanguageEnglish
Publication Year2023
TopicReference, General, Methods / General, Methods / Baking
IllustratorYes
GenreCooking
AuthorSohla El-Waylly
FormatHardcover
Dimensions
Item Height1.5 in
Item Weight86 Oz
Item Length11.3 in
Item Width9 in
Additional Product Features
Intended AudienceTrade
LCCN2022-054789
Reviews"The perfect companion to anyone starting out in the kitchen. In sharing so much experience and knowledge--not to mention so many recipes that I want to eat--Sohla has crafted a book to return to again and again and again." --Yotam Ottolenghi "We typically use the word 'cookbook' to describe a series of tasty recipes we re-create in our home kitchens that make us feel awesome. Only we're never really taught how to cook. Enter: the incredible Sohla El-Waylly, our officially unofficial guide to kitchen bootcamp, equipping us with the skills we need to feel confident in the kitchen--not capable, not able, confident . . . Start Here is nothing short of a game changer." --Christina Tosi, chef & founder, Milk Bar "This book has done the impossible: It's inspired me to cook. Start Here is an instant classic destined to be a kitchen staple. Sohla has revolutionized what a cookbook can be in a way that speaks so uniquely to her razor-sharp wit, generosity of spirit, and undeniable skill." --Dan Levy, Emmy Award-winning writer, actor, director, and producer of Schitt's Creek "A one-stop grand diplôme in the culinary arts taught by one of the most talented and knowledgable chefs, Sohla El-Waylly . . . Start Here is an instant, must-have classic." --Rick Andrew Martínez, best-selling author and video host "I am an instant fan of any book that crams in this much knowledge and science right alongside things like Lisa Frank Cookies and not one but FOUR kinds of homemade fun dip! . . . I don't know who's more excited, my brain or my belly!" --Molly Yeh, New York Times best-selling author and Food Network host "Cooking through Start Here has brought more joy to my kitchen than any cookbook in memory. Spoiler alert for my friends: This is what you're getting for Christmas." --Stella Parks, James Beard Award-winning author of BraveTart "Sohla's book is brilliantly organized and superbly written, with photographs that teach as well as inspire. Reading Start Here is like getting a fully accredited culinary degree from a professional who sees food and cooking through a grounded but completely modern perspective. Every recipe delivers. Add to cart! You need this book." --Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins, "The perfect companion to anyone starting out in the kitchen. In sharing so much experience and knowledge--not to mention so many recipes that I want to eat--Sohla has crafted a book to return to again and again and again." -- Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple "The book I wish someone had handed me when I began my own journey as a cook . . . Sohla has improved my cooking, and I guarantee she will improve yours, too." -- Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat (from the Foreword) "Sohla breaks down cooking in a way that's elemental yet approachable. She is the patient friend, the seasoned guide, the doting mentor you want in the kitchen. This book will not only teach you the principles of good cooking, but also boost your confidence, allowing you to freestyle it in the kitchen like a master. There's something for everyone in this future classic. Buy this book now!" -- Padma Lakshmi "A foundational behemoth of a book (656 pages!) in the school of J. Kenji López-Alt's The Food Lab and Samin Nosrat's Salt, Fat, Acid, Heat . . . Every home cook will find something to learn in Start Here ." -- Eater "We typically use the word 'cookbook' to describe a series of tasty recipes we re-create in our home kitchens that make us feel awesome. Only we're never really taught how to cook. Enter: the incredible Sohla El-Waylly, our officially unofficial guide to kitchen bootcamp, equipping us with the skills we need to feel confident in the kitchen--not capable, not able, confident . . . Start Here is nothing short of a game changer." -- Christina Tosi, chef & founder, Milk Bar "This book has done the impossible: It's inspired me to cook. Start Here is an instant classic destined to be a kitchen staple. Sohla has revolutionized what a cookbook can be in a way that speaks so uniquely to her razor-sharp wit, generosity of spirit, and undeniable skill." -- Dan Levy, Emmy Award-winning writer, actor, director, and producer of Schitt's Creek "A one-stop grand diplôme in the culinary arts taught by one of the most talented and knowledgable chefs, Sohla El-Waylly . . . Start Here is an instant, must-have classic." -- Rick Andrew Martínez, best-selling author and video host "I am an instant fan of any book that crams in this much knowledge and science right alongside things like Lisa Frank Cookies and not one but FOUR kinds of homemade fun dip! . . . I don't know who's more excited, my brain or my belly!" -- Molly Yeh, New York Times best-selling author and Food Network host "Cooking through Start Here has brought more joy to my kitchen than any cookbook in memory. Spoiler alert for my friends: This is what you're getting for Christmas." -- Stella Parks, James Beard Award-winning author of BraveTart "Sohla's book is brilliantly organized and superbly written, with photographs that teach as well as inspire. Reading Start Here is like getting a fully accredited culinary degree from a professional who sees food and cooking through a grounded but completely modern perspective. Every recipe delivers. Add to cart! You need this book." -- Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins "Clear, funny, smart, and necessary." -- Vogue
SynopsisNEW 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., 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.
LC Classification NumberTX714.E426 2023
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Ratings and reviews
Most relevant reviews
- 24 Dec, 2024
One of the first cookbooks I've bought in years!
Demystifies techniques we may never have learned! Clear and easy to understand. Love the huge page numbers!Verified purchase: YesCondition: Pre-owned
