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.
