Start Here: Instructions for Becoming a Better Cook
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.
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
“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  Â
Description
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.
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
“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  Â
