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 all presented in Sohla El-Waylly's fun, straightforward approach. It's a practical, information-packed, transformative guide to becoming a better cook and conquering the kitchen. 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” El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook. Packed with practical advice and a scientific background, along with an almost endless assortment of recipe variations, tips, guidance, and how-tos, Start Here is like culinary school - without the student loans!
- by Sohla El-Waylly
- Forward written by Samin Nosrat
- Over 200 recipes
- Recipes include: 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
- Hardcover, 656 Pages
- Sohla El-Waylly is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times, Bon Appétit, Food52, Cherry Bombe, and Serious Eats. Her on-camera credits include starring in HBO Max’s The Big Brunch and The History Channel’s Ancient Recipes with Sohla. 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. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat.