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 savoury 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-to's, Start Here is culinary school - without the student loans.
“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 ofSalt, Fat, Acid, Heat
