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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.
- Format:
- Book
- Author/Creator:
- El-Waylly, Sohla, author.
- Language:
- English
- Subjects (All):
- Cooking.
- Baking.
- Cooking--Technique.
- Genre:
- Cookbooks.
- Physical Description:
- lxxiii, 578 pages : color illustrations ; 29 cm.
- Edition:
- First edition.
- Place of Publication:
- New York : Alfred A. Knopf, 2023.
- Summary:
- "More than 150 recipes--and techniques--for cooking with creativity and confidence"-- Provided by publisher.
- El-Waylly teaches you foundational techniques and basic food science to help you hone your skills and intuition. Whether you're a skilled veteran who wants to look at things from another perspective or you've never even boiled an egg, the topics in this book are indispensable to any cook. El-Waylly believes a good cook should be afraid of anything in the kitchen, and that every skill you learn will help you confidently try new cuisines, get creative in the kitchen, and-- most important-- make dinner. -- adapted from inside front cover.
- Contents:
- 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, beats & pasta ; Break it down & get sauce: 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.
- Notes:
- Includes index.
- Includes bibliographical references (pages 558-559) and index.
- Other Format:
- Online version: El-Waylly, Sohla. Start here
- ISBN:
- 9780593320464
- 0593320468
- OCLC:
- 1351566683
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