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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 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 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 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
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.
Review:
4.8 out of 5
96.92% of customers are satisfied
5.0 out of 5 stars Cooking My Way Through in 2024
The description of “culinary school - without the student loans” is the precise reason I decided I would cook my way through the entire book in 2024. I’ve always loved food, and I’ve always loved hands-on creative projects. Somehow it took me almost 32 years to put those two things together and discover my love of cooking last year. Since culinary school is an expensive and time-consuming investment that frankly, I’m not sure I’d see a return on, I purchased this extremely reasonably priced cookbook instead. The recipes in the book are organized by skill and difficulty-level versus the traditional method of organizing them by course or main ingredient. Each chapter starts with a scientific, step-by-step explanation of the technique required to master the recipes that follow, and each recipe includes helpful background information about why Sohla included it in this book.I went into this challenge with no preconceived notions or expectations about what I would experience. After all, I wasn’t sure how a textbook alone could be a substitute for in-person learning, but so far, I definitely think this book delivers! One month in, I can already see a progression in my skills and knowledge. I've learned to season my food appropriately. I've been exposed to many new ingredients and flavor combinations. I've learned new cooking techniques, and I've baked recipes that I previously thought were beyond my capabilities.I am certain that I will carry on with this challenge and continue to learn and improve. Not only am I proud of the progress I’ve made, but we’ve also happily eaten every single dish!
5.0 out of 5 stars So useful!!
My potluck cookbook book club pick this quarter was this book and I was so happy that it was! This book has so much useful info packed in between the recipes and I love love love how the layout follows the techniques used instead of categories like 'appetizers' and 'dessert'. I have now made my own whipped cream three times and I cannot believe how easy the instructions in this book made it! That's also just the begining, we've used phyllo dough for the first time too! We have tried so many different techniques that we never would have felt up to without the encouragement of this author. Even though this is a pricier cookbook it is well worth every penny!!
5.0 out of 5 stars Wonderful recipes with easy instructions
Terrifically illustrated cookbook with lots of "tricks of the trade." Good for the beginner as well as the more experienced kitchen artist.
5.0 out of 5 stars Sohla delivers on her promise!
I have been a long time Sohla fan, ever since she stepped foot in the Bon Appetit kitchen and provided the most valuable feedback on the videos she was featured in. All that to say, this book is filled with the juicy tidbits and she has not held back in imparting her knowledge, as some authors may do to cash in on multiple books. Sohla isn’t concerned with that, but really is focused on helping people become less afraid of the kitchen. This book is thoughtful, from the compressed pages to the sections that progress from easy to expert, you can’t help but feel a sense of accomplishment once you go through it. I thought I would lose track of the recipes (i’m used to the sections representing the type of food but this uses techniques) but the index does a fantastic job at providing guidance. If your goal has been to become more familiar with your kitchen and build confidence,- there isn’t a better book out there. And the recipes are delicious!
5.0 out of 5 stars Wow SPECTACULAR- MY NEW FAVORITE - cooked for 50 years so much I did not know!
First - the book itself is stunning. In this day - no expense was spared. the pages are LUSH thick gorgeous paper. Photos in color are plentiful. She has an engaging way of presenting EVERYTHING, she has thought of it all and I am over the moon for this gorgeous book and it's CONTENT! A MUST HAVE FOR EVERY COOK XO
5.0 out of 5 stars Very informative. Love it.
This is a very heavy book. And when you look through it you know why. Tons of information, lots of pictures, thorough explanations. I am a passionate hobby cook (with a chef daughter). I have probably a couple of hundred cookbooks. This one ranks on the top. Very thorough explanations of techniques and a very broad coverage of subjects. Just the chapter on eggs is worth it (I love eggs). An excellent investment.
5.0 out of 5 stars The genius of Sohla and the value packed into this book
Just two pages can sell you on this book. On pages 197-198, Sohla highlights two types of veggie styles: steamed & sizzled greens vs. brothy & glazed vegetables.She gives you a generalized recipe that goes over the basic cooking techniques behind each style, then she gives you three specific recipes in each style that all sound original, ingenious, yet simple.To give you a preview:Steamed & sizzled greens recipes include Hot & Tingly Cabbage, Everything Seasoned Broccoli, and Caesar-ish Little Gems.Brothy & glazed vegetables recipes include Brothy & Garlicky Pea Leaves, Sticky Spicy Carrots, and Fancy Restaurant-Style Glazed Potatoes.So in just TWO pages, she’s given you EIGHT recipes, two of which are generalized and adaptable to whatever veggie and fats and seasonings you happen to have around.This book is full of so many tips and ideas about how to start cooking both with and without a cookbook. An amazing resource for any home cook!
4.0 out of 5 stars All around great cookbook
The premise of this book is that if you are new to cooking at home, this is the all-in-one book to read to learn how to be comfortable in the kitchen. That may be true, but experienced home chefs will learn quite a bit. The recipes were interesting with a nice balance of some classic dishes and others that stretch your tastes in fun ways. I really liked how many recipes were followed up with ideas for variations to try after making the basic version.
Addicated to this book
I can't get enough of this book, I inhale every chapter and read it over and over again. Sohla's writing style is so engaging. I've made a few of the recipes from the book and all of them have turned out really well thanks to her guidance and tips. Highly recommend!
Excelente libro y edición
Fue un regalo para alguien que ama la cocina pero creo que incluso para alguien que quiere iniciar es un excelente libro, no solo explica muy bien por pasos sino también hay muchísimas imágenes del proceso e información sobre la química de los alimentos. Es un libro grande y pesado pero para amantes y principiantes de cocina diría que es esencial tenerlo.
Fantastic book; damaged during transport
The book itself is amazing, but unfortunately the corners came a bit destroyed.
Excellent Book
Sohla is a wonderful chef and this book is great for recipes, but it also follows on from other great cookbooks such as J Kenji Lopez Alt's work in that it not only provides you with what to cook, but how to cook it - you'll find loads of useful techniques and tips that will improve your craft every day.
An incredible resource that all home cooks should have!
Start Here is fantastic and I think is a must buy for any home cook, whether they are a beginner, intermediate or advanced in the kitchen.The choice of presentation is excellent, with recipes being easy to read and follow thanks to large easy to read text, lots of step by step photos, borders, bolding and underlining. I can put it on the edge of my kitchen bench and read the book from a decent distance, which makes cooking directly from it easy and convenient.As for the actual content, every single recipe is extremely approachable; I don't think there's a single recipe in the book that I recoiled from due to being too wild, too chefy, or too wanky. Every recipe connected with me. It's a wonderful culmination of essential core recipes and techniques you can build off, as well as recipes that push the bounds just enough to feel new, interesting and creative while keeping you comfortable and confident. There are also multiple ingenious techniques and recipes that I almost feel silly for not realising is a wonderful idea. Why had I never thought of deviled egg dip before? Or jam and cream buns using pre-bought brioche rolls and homemade vanilla custard? I've made three recipes in the first week, and all turned out fantastic. The banana bread is super banana-y (thanks to science Sohla employs), soft and moist. The future brownies have an incredible different fudgy texture and are inconspicuously gluten-free, and the charred Lemon risotto is so satisfying and complex in flavour despite the ingredients list being as simple as it is.Overall, it has been an absolute pleasure to read and I'm looking forward to digging into so many more of the recipes in this book! Get it!
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Start Here: Instructions for Becoming a Better Cook: A Cookbook
BHD26451
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