Start Here Instructions for Becoming a Better Cook

<p>'<b>A book to return to again and again and again</b>' <i>Yotam Ottolenghi </i> <b>Foreword by Samin Nosrat, author of<i> Salt, Fat, Acid, Heat </i></b> <p><b>Change 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 <i>really </i>works.</b> <p>A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, <i>Start Here</i> is a must-have masterclass in leveling up your cooking. <p>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. <p>A one-stop resource, regardless of what you're hungry for, <i>Start Here</i> gives equal weight to savory and sweet dishes, with more than 200 mouthwatering recipes, including: <p>- Crispy Skinned Salmon with Radishes & Nuoc Cham<br>- Charred Lemon Risotto<br>- Chilled Green Tahini Soba<br>- Lemon, Pecorino & Potato Pizza<br>- Fruity-Doodle Cookies<br>- Masa & Buttermilk Tres Leches <p>Packed with practical advice and scientific background, helpful tips, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, <i>Start Here </i>is culinary school - without the student loans. <p>'<b>An instant classic</b>' <i>Dan Levy </i> '<b>Sohla has improved my cooking</b>' <i>Samin Nosrat</i></p>