*** 2024 JAMES BEARD FOUNDATION BOOK AWARD WINNER *** A NEW YORK TIMES BEST COOKBOOK OF 2023***'A book to return to again and again and again' Yotam Ottolenghi | Foreword by Samin Nosrat, author of Salt, Fat, Acid, Heat' | An instant classic' Dan Levy | 'Sohla has improved my cooking' Samin NosratChange the way you think about cooking! In this epic guide to better eating, 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.A one-stop resource, regardless of what you're hungry for, Start Here gives equal weight to savory and sweet dishes, with more than 200 mouthwatering recipes, including:- Chicken Soup with Masa Dumplings- Charred Lemon Risotto- Crispy-Skinned Salmon with Radishes & Nuoc Cham- Fancy Restaurant-Style Glazed Potatoes- Brothy Same-Day Slow-Roast Whole Chicken- Flaky Brown Butter Lachha Paratha- Add-Anything Drop Cookies- Creamy Lemon Squares with Brown Butter Crust- Masa & Buttermilk Tres LechesThis practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen is a must-have masterclass in levelling up your cooking. Across a dozen technique-themed chapters - from "Temperature Management 101" and "Break it Down & Get Saucy" to "Mix it Right," "Go to Brown Town," 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.Packed with practical advice and scientific background, helpful tips, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school - without the student loans. Perfect for novice cooks, and foodies who want to grow their repertoire, alike.

A collection of the year’s top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth. Culinary creator, writer and community advocate, Sohla El-Waylly selects the best twenty articles published in 2021 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

A collection of the years top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth.Culinary creator, writer and community advocate, Sohla El-Wayllyselects the besttwenty articles published in 2021 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

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 ChamCharred Lemon RisottoChilled Green Tahini SobaLemon, Pecorino & Potato PizzaFruity-Doodle CookiesMasa & 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.

*** 2024 JAMES BEARD FOUNDATION BOOK AWARD WINNER *** A NEW YORK TIMES BEST COOKBOOK OF 2023***'A book to return to again and again and again' Yotam Ottolenghi | Foreword by Samin Nosrat, author of Salt, Fat, Acid, Heat' | An instant classic' Dan Levy | 'Sohla has improved my cooking' Samin NosratChange the way you think about cooking! In this epic guide to better eating, 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.A one-stop resource, regardless of what you're hungry for, Start Here gives equal weight to savory and sweet dishes, with more than 200 mouthwatering recipes, including:- Chicken Soup with Masa Dumplings- Charred Lemon Risotto- Crispy-Skinned Salmon with Radishes & Nuoc Cham- Fancy Restaurant-Style Glazed Potatoes- Brothy Same-Day Slow-Roast Whole Chicken- Flaky Brown Butter Lachha Paratha- Add-Anything Drop Cookies- Creamy Lemon Squares with Brown Butter Crust- Masa & Buttermilk Tres LechesThis practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen is a must-have masterclass in levelling up your cooking. Across a dozen technique-themed chapters - from "Temperature Management 101" and "Break it Down & Get Saucy" to "Mix it Right," "Go to Brown Town," 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.Packed with practical advice and scientific background, helpful tips, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school - without the student loans. Perfect for novice cooks, and foodies who want to grow their repertoire, alike.

A collection of the year’s top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth. Culinary creator, writer and community advocate, Sohla El-Waylly selects the best twenty articles published in 2021 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

A collection of the years top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth.Culinary creator, writer and community advocate, Sohla El-Wayllyselects the besttwenty articles published in 2021 that celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

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 ChamCharred Lemon RisottoChilled Green Tahini SobaLemon, Pecorino & Potato PizzaFruity-Doodle CookiesMasa & 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.