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Start Here: Instructions for Becoming a Better Cook: A Cookbook

Description:

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.
Read more

Editorial Reviews

Review

“The new Joy of Cooking for a globally minded generation of curious cooks.” —The New York Times

"El-Waylly might be Julia Child for a new generation." —The Boston Globe

“The perfect companion to anyone starting out in the kitchen. In sharing so much experience and knowledge—not to mention so many recipes that I want to eat—Sohla has crafted a book to return to again and again and again.” —Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple

“The book I wish someone had handed me when I began my own journey as a cook . . . Sohla has improved my cooking, and I guarantee she will improve yours, too.” —Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat (from the Foreword)

“Sohla breaks down cooking in a way that’s elemental yet approachable. She is the patient friend, the seasoned guide, the doting mentor you want in the kitchen. This book will not only teach you the principles of good cooking, but also boost your confidence, allowing you to freestyle it in the kitchen like a master. There’s something for everyone in this future classic. Buy this book now!” —Padma Lakshmi

“A foundational behemoth of a book (656 pages!) in the school of J. Kenji López-Alt’s The Food Lab and Samin Nosrat’s Salt, Fat, Acid, Heat . . . Every home cook will find something to learn in Start Here.” —Eater

“We typically use the word ‘cookbook’ to describe a series of tasty recipes we re-create in our home kitchens that make us feel awesome. Only we’re never really taught how to cook. Enter: the incredible Sohla El-Waylly, our officially unofficial guide to kitchen bootcamp, equipping us with the skills we need to feel confident in the kitchen—not capable, not able, confident . . . Start Here is nothing short of a game changer.” —Christina Tosi, chef & founder, Milk Bar
 
“This book has done the impossible: It’s inspired me to cook. Start Here is an instant classic destined to be a kitchen staple. Sohla has revolutionized what a cookbook can be in a way that speaks so uniquely to her razor-sharp wit, generosity of spirit, and undeniable skill.” —Dan Levy, Emmy Award–winning writer, actor, director, and producer of Schitt’s Creek
 
“El-Waylly distills takeaways from her time in cooking school, years-long tenure at restaurants, and her experience as a Bon Appétit staffer to bring home cooks the foundations they need to be more confident in the kitchen . . . This cookbook is the mirror I wish I had as a student in culinary school . . . With each recipe, technique overview, and the stories within, El-Waylly makes the unattainable achievable in more ways than one.” —Anikah Shaokat, Epicurious

“A one-stop grand diplôme in the culinary arts taught by one of the most talented and knowledgable chefs, Sohla El-Waylly . . . Start Here is an instant, must-have classic.” —Rick Andrew Martínez, best-selling author and video host
 
“Where was this book when I first started cooking? . . . Jam-packed with science-backed tips and techniques to help folks develop their cooking intuition, and I have no doubt a copy of the book would have saved me from many sad, under-seasoned meals . . . You'll leave feeling more comfortable in the kitchen.” —Genevieve Yam, Bon Appétit

“I am an instant fan of any book that crams in this much knowledge and science right alongside things like Lisa Frank Cookies and not one but FOUR kinds of homemade fun dip! . . . I don’t know who’s more excited, my brain or my belly!” —Molly Yeh, New York Times best-selling author and Food Network host
 
“Cooking through Start Here has brought more joy to my kitchen than any cookbook in memory. Spoiler alert for my friends: This is what you’re getting for Christmas.” —Stella Parks, James Beard Award–winning author of BraveTart
 
“Clear, funny, smart, and necessary.” —Vogue

“Sohla’s book is brilliantly organized and superbly written, with photographs that teach as well as inspire. Reading Start Here is like getting a fully accredited culinary degree from a professional who sees food and cooking through a grounded but completely modern perspective. Every recipe delivers. Add to cart! You need this book.” —Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins

“A must-have for anyone who wants to enjoy cooking as an art form, not a chore.” —Forbes

“A cookbook you read and then keep on hand, referencing whenever you have a question, want to master a basic, or take a particular skill to the next level . . . Straightforward, approachable, and generous.” —The Strategist

“El-Waylly perfectly balances food science, professional technique, and accessible, approachable recipes.” —Food & Wine

About the Author

SOHLA EL-WAYLLY is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times and Bon Appétit and on Food52 and Serious Eats. Her on-camera credits include starring in HBO Max’s The Big Brunch and The History Channel’s Ancient Recipes with Sohla. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat.

Details:

Visit the Knopf Store

Start Here: Instructions for Becoming a Better Cook: A Cookbook

Product ID: U0593320468
Condition: New

BHD1504

Price includes VAT & Import Duties
Type: Hardcover
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of BHD 2. Free for orders above BHD 20.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of Bahrain. Any items found to be restricted or prohibited for sale within the Bahrain will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Bahrain are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

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Or share with link

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Visit the Knopf Store

Start Here: Instructions for Becoming a Better Cook: A Cookbook

Product ID: U0593320468
Condition: New
Start Here: Instructions for Becoming a Better Cook: A Cookbook-0
Type: Hardcover

BHD1504

Price includes VAT & Import Duties
Availability: In Stock

Quantity:

|

Order today to get by 7-14 business days

Delivery fee of BHD 2. Free for orders above BHD 20.

Returns & Warranty policies

Imported From: United States

At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.

Every product in the BOLO catalogue is sourced through our Verified Global Supply Network of verified sellers, authorized distributors or directly from the manufacturer.

Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.

If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.

Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.

While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.

Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.

BOLO operates in accordance with the laws and regulations of Bahrain. Any items found to be restricted or prohibited for sale within the Bahrain will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in Bahrain are listed on our website.

All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.

All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.

Description:

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.
Read more

Editorial Reviews

Review

“The new Joy of Cooking for a globally minded generation of curious cooks.” —The New York Times

"El-Waylly might be Julia Child for a new generation." —The Boston Globe

“The perfect companion to anyone starting out in the kitchen. In sharing so much experience and knowledge—not to mention so many recipes that I want to eat—Sohla has crafted a book to return to again and again and again.” —Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple

“The book I wish someone had handed me when I began my own journey as a cook . . . Sohla has improved my cooking, and I guarantee she will improve yours, too.” —Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat (from the Foreword)

“Sohla breaks down cooking in a way that’s elemental yet approachable. She is the patient friend, the seasoned guide, the doting mentor you want in the kitchen. This book will not only teach you the principles of good cooking, but also boost your confidence, allowing you to freestyle it in the kitchen like a master. There’s something for everyone in this future classic. Buy this book now!” —Padma Lakshmi

“A foundational behemoth of a book (656 pages!) in the school of J. Kenji López-Alt’s The Food Lab and Samin Nosrat’s Salt, Fat, Acid, Heat . . . Every home cook will find something to learn in Start Here.” —Eater

“We typically use the word ‘cookbook’ to describe a series of tasty recipes we re-create in our home kitchens that make us feel awesome. Only we’re never really taught how to cook. Enter: the incredible Sohla El-Waylly, our officially unofficial guide to kitchen bootcamp, equipping us with the skills we need to feel confident in the kitchen—not capable, not able, confident . . . Start Here is nothing short of a game changer.” —Christina Tosi, chef & founder, Milk Bar
 
“This book has done the impossible: It’s inspired me to cook. Start Here is an instant classic destined to be a kitchen staple. Sohla has revolutionized what a cookbook can be in a way that speaks so uniquely to her razor-sharp wit, generosity of spirit, and undeniable skill.” —Dan Levy, Emmy Award–winning writer, actor, director, and producer of Schitt’s Creek
 
“El-Waylly distills takeaways from her time in cooking school, years-long tenure at restaurants, and her experience as a Bon Appétit staffer to bring home cooks the foundations they need to be more confident in the kitchen . . . This cookbook is the mirror I wish I had as a student in culinary school . . . With each recipe, technique overview, and the stories within, El-Waylly makes the unattainable achievable in more ways than one.” —Anikah Shaokat, Epicurious

“A one-stop grand diplôme in the culinary arts taught by one of the most talented and knowledgable chefs, Sohla El-Waylly . . . Start Here is an instant, must-have classic.” —Rick Andrew Martínez, best-selling author and video host
 
“Where was this book when I first started cooking? . . . Jam-packed with science-backed tips and techniques to help folks develop their cooking intuition, and I have no doubt a copy of the book would have saved me from many sad, under-seasoned meals . . . You'll leave feeling more comfortable in the kitchen.” —Genevieve Yam, Bon Appétit

“I am an instant fan of any book that crams in this much knowledge and science right alongside things like Lisa Frank Cookies and not one but FOUR kinds of homemade fun dip! . . . I don’t know who’s more excited, my brain or my belly!” —Molly Yeh, New York Times best-selling author and Food Network host
 
“Cooking through Start Here has brought more joy to my kitchen than any cookbook in memory. Spoiler alert for my friends: This is what you’re getting for Christmas.” —Stella Parks, James Beard Award–winning author of BraveTart
 
“Clear, funny, smart, and necessary.” —Vogue

“Sohla’s book is brilliantly organized and superbly written, with photographs that teach as well as inspire. Reading Start Here is like getting a fully accredited culinary degree from a professional who sees food and cooking through a grounded but completely modern perspective. Every recipe delivers. Add to cart! You need this book.” —Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins

“A must-have for anyone who wants to enjoy cooking as an art form, not a chore.” —Forbes

“A cookbook you read and then keep on hand, referencing whenever you have a question, want to master a basic, or take a particular skill to the next level . . . Straightforward, approachable, and generous.” —The Strategist

“El-Waylly perfectly balances food science, professional technique, and accessible, approachable recipes.” —Food & Wine

About the Author

SOHLA EL-WAYLLY is a culinary creator, writer, video producer, and community advocate who has been featured in The New York Times and Bon Appétit and on Food52 and Serious Eats. Her on-camera credits include starring in HBO Max’s The Big Brunch and The History Channel’s Ancient Recipes with Sohla. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. A TIME100 Next honoree, she lives in the East Village with her husband, two dogs, and cat.

Details:

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