Start Here Instructions for Becoming a Better Cook |
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| Author:
| El-Waylly, Sohla |
| Foreword by:
| Nosrat, Samin |
| ISBN: | 978-1-5299-1407-8 |
| Publication Date: | Nov 2023 |
| Publisher: | Penguin Random House
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| Imprint: | Square Peg |
| Book Format: | Hardback |
| List Price: | AUD $59.99 |
Book Description:
|
'
The perfect companion'
Yotam Ottolenghi |
Foreword by Samin Nosrat, author of
Salt, Fat, Acid, Heat |
A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, this is a must-have masterclass in leveling up your cooking. 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...
More Description'The perfect companion' Yotam Ottolenghi | Foreword by Samin Nosrat, author of Salt, Fat, Acid, Heat | A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, this is a must-have masterclass in leveling up your cooking.
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.
A one-stop resource, regardless of what you're hungry for, Start Here gives equal weight to savory and sweet dishes, with more than 200 mouthwatering recipes, including- Crispy Skinned Salmon with Radishes & Nuoc Cham, Charred Lemon Risotto; Chilled Green Tahini Soba, Lemon, Pecorino & Potato Pizza; Masa & Buttermilk Tres Leches. Packed with practical advice and scientific background, helpful tips, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school - without the student loans.