Awards

• Winner of James Beard Foundation Award 2024 (UK)

Overview

Delia Smith for the TikTok Generation | Culinary school in a single book- learn the science of food and become a more confident cook and baker through 150 recipes for everyone and every day. 'The perfect companion' Yotam Ottolenghi | Foreword by Samin Nosrat, author of Salt, Fat, Acid, Heat | A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, this is a must-have masterclass in leveling up your cooking. Across a dozen technique-themed chapters - from ""Temperature Management 101"" and ""Break it Down & Get Saucy"" to ""Mix it Right,"" ""Go to Brown Town,"" 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 200 mouthwatering recipes, including- Crispy Skinned Salmon with Radishes & Nuoc Cham, Charred Lemon Risotto; Chilled Green Tahini Soba, Lemon, Pecorino & Potato Pizza; Masa & Buttermilk Tres Leches. Packed with practical advice and scientific background, helpful tips, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school - without the student loans.

Full Product Details

9781529914078

Table of Contents

Reviews

Start Here is the perfect companion to anyone starting out in the kitchen. But 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 * Equips us with the skills we needed to feel confident in the kitchen... Nothing short of a game changer * Christina Tosi, Chef & Founder, Milk Bar * 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 will be needing two copies, one to study by the fire, cover to cover, and one to keep in the kitchen for Lisa Frank cookies, Cannellini Beany Melts, and the like. I don't know who's more excited, my brain or my belly! * Molly Yeh, NYT Bestselling author and Food Network host *

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, author of 'Simple' and 'Flavour' * 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' * 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, author of 'Salt, Fat, Acid, Heat' * Quite simply the modern cooking bible. A true tome that will not only teach you the foundations of cooking, but guide you towards becoming a more intuitive cook. Designed with accessibility in mind, the larger-than-average type and step-by-step photos ensure complete confidence in the kitchen. An instant classic. * Alexina Anatole, author of 'Bitter' * 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, author of 'BraveTart' * 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, author and Food Network host * 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 Martinez, author of 'Mi Cocina' * 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. You need this book. * Carla Lalli Music, author of 'That Sounds So Good' and 'Where Cooking Begins' * A special and original book for anyone wanting to make better food * Delicious * 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 * Clear, funny, smart, and necessary. There are more than 200 recipes ... but even more exciting is the depth of technical knowledge packed into its pages. Each chapter is set up like a culinary lesson, ensuring you don’t just memorize the recipes but rather learn the tools that will allow you to create great food in your kitchen for the rest of your life. * Vogue * 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 * El-Waylly distills takeaways from her time in cooking school, years-long tenure at restaurants, and her experience as a Bon Appétit staffer to bring home cooks the foundations they need to be more confident in the kitchen . . . This cookbook is the mirror I wish I had as a student in culinary school . . . With each recipe, technique overview, and the stories within, El-Waylly makes the unattainable achievable in more ways than one. -- Anikah Shaokat * Epicurious * Where was this book when I first started cooking? . . . Jam-packed with science-backed tips and techniques to help folks develop their cooking intuition, and I have no doubt a copy of the book would have saved me from many sad, under-seasoned meals . . . You'll leave feeling more comfortable in the kitchen. -- Genevieve Yam * Bon Appetit * A cookbook you read and then keep on hand, referencing whenever you have a question, want to master a basic, or take a particular skill to the next level . . . Straightforward, approachable, and generous. * The Strategist * Anything Sohla tells me to do, I listen to -- Aliza Abarbanel * Taste * The book is like an awesome master class. Each chapter teaches you one core cooking or baking technique, like how to stew and braise, and has a list of recipes to help you practice that lesson. It’s not JUST recipes, people! -- Sam Brodsky * Wondermind * With the focus just as much on the techniques as the recipes, this cookbook will be invaluable for readers who are getting started cooking. The recipes will motivate them to get in the kitchen, but experienced cooks and bakers will relish the abundance of information and interesting recipes too. -- Melissa DeWild * Library Journal * Whether you're just embarking on your culinary journey or have been navigating the kitchen for years seeking that extra flair, this book promises to be an invaluable companion. Overflowing with insightful tips and techniques to elevate your dishes, Start Here is a treasure trove of culinary wisdom. And as if that weren't enough, it boasts 200 tantalizing recipes to experiment with and savor. In essence, this book is akin to having a fabulous chef and culinary school right at your fingertips, offering both the foundation and finesse every home chef craves. -- Dani Zoeller * Tasting Table * It really succeeds at making every aspect of the process feel very fun. Even the font and design are maximally appealing. If you want to start baking bread, master your egg game, make braising a second nature, or become a caramelization beast, your road to success lies within. (Or, if you just want a bunch of killer soup, veg, pasta, and protein recipes from an online chef you love, those are here as well.) Come holiday season, definitely keep this one in mind—it’s a perfect gift for a partner, friend, parent, or just yourself. -- Adam Rothbart * Vice * offers a practical yet approachable guide on how to be a better cook ... From temperature management to everything you could ever want to know about butter, this book is perfect for those looking to better understand cooking or as a gift for the foodie in your life. * TheSkimm * The moment I cracked open Sohla El-Waylly's new cookbook, Start Here: Instructions for Becoming a Better Cook, I had a gut feeling that it would be my favorite book of the year, and possibly the decade ... this book feels like cooking school in paper form — if your instructor happened to be a kind, funny, charismatic genius. -- Kat Kinsman * Food&Wine * Sohla’s book is sure to inspire and delight. She manages to teach basic techniques while still using elevated flavours so even a novice home cook will attain both confidence and delicious results. -- Claire Dinhut Equips us with the skills we needed to feel confident in the kitchen... Nothing short of a game changer * Christina Tosi, Chef & Founder, Milk Bar *

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 * 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, producer of 'Schitt's Creek' * 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, author of 'Salt, Fat, Acid, Heat' * 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, author of 'BraveTart' * 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, author and Food Network host * A one-stop grand diplome 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 Martinez, author of 'Mi Cocina' * 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. You need this book. * Carla Lalli Music, author of 'That Sounds So Good' and 'Where Cooking Begins' * Equips us with the skills we needed to feel confident in the kitchen... Nothing short of a game changer * Christina Tosi, Chef & Founder, Milk Bar *

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, author of 'Salt, Fat, Acid, Heat' * 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, producer of 'Schitt's Creek' * Sohla's recipes are fun, flexible, and invariably gorgeous ... [they] stand on their own, but also equip cooks with intuitive substitutions and tweaks that multiply the possibilities in a very personal way. Cooking through Start Here has brought more joy to my kitchen than any cookbook in memory * Stella Parks, author of 'BraveTart' * Brilliantly organized and superbly written, with photographs that teach as well as inspire ... [it's[ like getting a fully accredited culinary degree from a professional ... Every recipe delivers. * Carla Lalli Music, author of 'That Sounds So Good' and 'Where Cooking Begins' * A one-stop grand diplome in the Culinary Arts taught by the one of the most talented and knowledgeable chefs, Sohla El-Waylly. Her teaching style is so approachable, inspiring and comforting. The photography and the step-by-step process shots break down every technique with clarity and precision. * Rick Andrew Martinez, author of 'Mi Cocina' *

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, author of 'Simple' and 'Flavour' * 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' * 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, author of 'Salt, Fat, Acid, Heat' * 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, author of 'BraveTart' * 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, author and Food Network host * 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 Martinez, author of 'Mi Cocina' * 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. You need this book. * Carla Lalli Music, author of 'That Sounds So Good' and 'Where Cooking Begins' * 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 * Equips us with the skills we needed to feel confident in the kitchen... Nothing short of a game changer * Christina Tosi, Chef & Founder, Milk Bar *

Author Information

Sohla El-Waylly (Author) Sohla El-Waylly is a chef, recipe developer, and video producer who has been featured on The New York Times, History Channel, HBO Max, Bon Appetit, and Serious Eats. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. She lives in the East Village with her husband and two dogs. Samin Nosrat (Foreword By) Samin Nosrat is a cook, teacher and author of The Sunday Times Book of the Year and New York Times bestseller Salt, Fat, Acid, Heat. She is the co-host of the Home Cooking podcast, a former Eat columnist at The New York Times Magazine and the host of the hugely popular Netflix original documentary series based on her book. She lives in Oakland, California.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available