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.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- unmediated
- still image
- volume
- 9780593320464
- 0593320468
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
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Main Library | NonFiction | 641.3 E52 | Available | 33111011209307 | ||||
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Northport Library | NonFiction | 641.3 E52 | Available | 33111011139579 |
Enhanced descriptions from Syndetics:
NEW YORK TIMES BESTSELLER * JAMES BEARD FOUNDATION 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.
"This is a Borzoi book published by Alfred A. Knopf"--Title page verso.
"More than 200 recipes--and techniques--for cooking with creativity and confidence"-- Provided by publisher.
How to use this book -- Things to have -- CULINARY LESSONS. Taste : how else are you gonna know if your food's any good? -- Temperature management 101 : master heat by cooking eggs all the ways -- Just add water : (or any liquid) to cook grains, beans & pasta -- Break it down & get saucy : how to stew & braise -- Steam & poach : quick cooking & clean flavors -- Go to brown town : cooking with dry heat -- BAKING & PASTRY LESSONS. All about butter : and how to mix & cream it right -- Whip (& fold) it good : take your desserts to fluff city -- Smooth operator : set the silkiest custards & puddings -- Caramelize : scorching syrups & molten caramels -- Getting to know dough : easy breads for everyone -- After party! : layer cakes for days -- Putting it all together.
Includes bibliographical references (pages 558-559) and index.