Start Here: A James Beard Award Winner: Instructions for Becoming a Better Cook: A Cookbook

ISBN: 0593320468

Author: El-Waylly, Sohla

Condition: New

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 TimesA 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 SimpleA 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 LechesPacked 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.