Book
Start here : instructions for becoming a better cook / Sohla El-Waylly ; foreword by Samin Nosrat ; photographs by Laura Murray ; illustrations by Aly Miller ; design by Chris Cristiano.
"More than 150 recipes--and techniques--for cooking with creativity and confidence"-- Provided by publisher.
Record details
- ISBN: 9780593320464 (hardcover)
- Physical Description: lxxiii, 578 pages : colour illustrations ; 29 cm
- Edition: First edition.
- Publisher: New York : Alfred A. Knopf, [2023]
- Copyright: ©2023
Content descriptions
| General Note: | "This is a Borzoi book published by Alfred A. Knopf"--Title page verso. |
| Bibliography, etc. Note: | Includes bibliographical references and index. |
Search for related items by subject
| Subject: | Baking. Cooking. Cooking > Technique. |
| Genre: | Cookbooks. Recipes. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Stroud Branch | 641.3 ElW | 31681010349009 | NONFIC | Available | - |
- Baker & Taylor
Helping you conquer the kitchen, this practical, information-packed guide, filled with tips, tricks, techniques and fundamental skills, provides more than 200 delicious recipes with an assortment of variations for leveling up your cooking. Illustrations. - Baker & Taylor
"More than 200 recipes--and techniques--for cooking with creativity and confidence"-- - Random House, Inc.
NEW YORK TIMES BESTSELLER â¢Â 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.
âThe new Joy of Cooking.â âThe New York Times
A BEST BOOK OF THE YEAR: The New York Times, NPR, Epicurious, The Boston Globe
âThe book I wish someone had handed me when I began my own journey as a cook.ââfrom 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.â âYotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple  Â
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 chaptersâfrom âTemperature Management 101â and âBreak it Down & Get Saucyâ to âGo to Brown Town,â âAll About Butter,â and âGetting to Know DoughââSohla 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 youâre 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 schoolâwithout the student loans.
