Start Here : Instructions for Becoming a Better Cook
Book Details
Format
Hardback or Cased Book
ISBN-10
0593320468
ISBN-13
9780593320464
Publisher
Random House Inc
Imprint
Alfred a Knopf Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Oct 31st, 2023
Print length
578 Pages
Weight
2,390 grams
Dimensions
22.70 x 28.80 x 3.80 cms
Product Classification:
Cookery dishes & courses
Ksh 7,750.00
Publisher Out of Stock
Delivery Location
Delivery fee: Select location
Secure
Quality
Fast
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:
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.
?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.
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 chaptersfrom Temperature Management 101 and Break it Down & Get Saucy to Go to Brown Town, All About Butter, and Getting to Know DoughSohla 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 youre hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including:
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 schoolwithout the student loans.
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 chaptersfrom Temperature Management 101 and Break it Down & Get Saucy to Go to Brown Town, All About Butter, and Getting to Know DoughSohla 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 youre 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 schoolwithout the student loans.
Get Start Here by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Random House Inc and it has pages.
