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Start Here: Instructions for Becoming A Better Cook: Cookbook
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Start Here: Instructions for Becoming A Better Cook: Cookbook in Franklin, TN
Current price: $45.00
Barnes and Noble
Start Here: Instructions for Becoming A Better Cook: Cookbook in Franklin, TN
Current price: $45.00
Loading Inventory...
Size: Hardcover
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 Times
A BEST BOOK OF THE YEAR:
, 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 Simple
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 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,
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,
is culinary school—without the student loans.
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 Times
A BEST BOOK OF THE YEAR:
, 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 Simple
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 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,
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,
is culinary school—without the student loans.
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 Times
A BEST BOOK OF THE YEAR:
, 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 Simple
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 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,
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,
is culinary school—without the student loans.
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 Times
A BEST BOOK OF THE YEAR:
, 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 Simple
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 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,
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,
is culinary school—without the student loans.
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