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Start Here: A James Beard Award Winner: Instructions for Becoming a Better Cook: A Cookbook
Hardcover
BakingDessertsCookbooks General
Publisher Price: $45.00
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ISBN10: 0593320468
ISBN13: 9780593320464
Publisher: Knopf Publishing Group
Published: Oct 31 2023
Pages: 656
Weight: 5.35
Height: 1.50 Width: 8.74 Depth: 11.02
Language: English
ISBN13: 9780593320464
Publisher: Knopf Publishing Group
Published: Oct 31 2023
Pages: 656
Weight: 5.35
Height: 1.50 Width: 8.74 Depth: 11.02
Language: English
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: 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 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, 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 school--without the student loans.
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