Description:
Editorial Reviews
Review
"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 must-have for anyone who wants to enjoy cooking as an art form, not a chore.” —Forbes
“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 perfectly balances food science, professional technique, and accessible, approachable recipes.” —Food & Wine
About the Author
Reviews:
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!
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!UPDATE: I finished cooking and baking all 200+ recipes! I'll be sharing my favorite recipes and more thoughts elsewhere on the internet, but I just wanted to say here: BUY THIS BOOK. It's incredibly priced for the sheer number of recipes you get, not to mention all of the other helpful information. Out of all 200+ recipes, there's not a single dud in the bunch. Sure, there might be some recipes that don't fit your personal palette, but there is SOMETHING for EVERYONE in this book!
5.0 out of 5 stars A complete culinary school course.
I learned about this book on the NPR "Splendid Table" radio program. It was described as covering 2 semesters of culinary school. I thought that description was hyperbole. It is not. This is not so much a cookbook as it is a step by step introduction to the preparation and presentation of specific groups of food, such as starches, protein, etc.. The author approaches the science and art of cooking one step at a time, including discussions about the group, type of food, & recipes being examined. You will learn why a certain thing is done to the food, including some of the chemical changes that occur. The book will stretch you out of your comfort zone. As you finish each chapter you will have a new understanding of what is happening to the food at each stage of preparation, and why that is needed, that makes the final dish so delicious. So, you learn both the general rules, specific rules, and the exceptions.
5.0 out of 5 stars Whether you're a confident cook, or reluctant cook, this book is a WONDER!
I love to cook. I think I'm pretty good at it. Have been cooking and baking for nearly 50 years. Folks seem to look forward to what I make and bring to pot-lucks and such. I'm always looking try new recipes, but it's hard to know what went wrong if things don't work out the way I'd hoped. Lately, I seem to make the "same things" over and over again, because I'm not confident in new techniques, and afraid of failure.While listening to an interview with Sohla on NPR the other day, she absolutely inpsired me to set a date for a holiday party at our house this year - she made it sound like no big deal to pull off with some planning and a bit of help. I was also inspired to buy this book. AND gift a copy to my son who has become quite the home cook himself.I think I can say that I never read the forward or introduction of any book, but it was hard not to want to know what is behind the author. I haven't seen any of her YouTube videos or even heard of her before. I'm so glad I have now.I love the way things are orgainzied, that the recipe index is in the front of the book. The text is large enough to read easily (one of my pet peeves is a cookbook printed in tiny gray type). The more challenging recipes have a little 'review' prompt to help figure out how to improve your results, or figure out what went wrong. You can just use the recipes as you wish for single dishes or a meal, or treat the book as a cooking course, with each chapter being a section. Sohla encourages you to try new things, and if a recipe fails, try again. Failing is another way to learn. Something that I don't always have in mind.
Great recipes and great ideas
I can admit I mostly bought the book because I had developed a great fondness for Sohla over the years watching her on Youtube, but Start Here has really changed how I see myself in the kitchen. If you want some more confidence that what you're doing is right this is a great place to start.
Fantastic book; damaged during transport
The book itself is amazing, but unfortunately the corners came a bit destroyed.
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.
Wonderful book for the beginner cook!
It's a big book, nice hardcover quality, very impressive content. I bought for a family member who was struggling to follow recipes. This one inspires him. 10/10
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!
Visit the Knopf Store
Start Here: Instructions for Becoming a Better Cook: A Cookbook
AED16818
Quantity:
Order today to get by 7-14 business days
Delivery fee of AED 20. Free for orders above AED 200.
Imported From: United States
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More from this brand
Similar items from “Cooking for One or Two”
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Visit the Knopf Store
Start Here: Instructions for Becoming a Better Cook: A Cookbook
AED16818
Quantity:
Order today to get by 7-14 business days
Delivery fee of AED 20. Free for orders above AED 200.
Imported From: United States
At BOLO, we work hard to ensure the products you receive are new, genuine, and sourced from reputable suppliers.
BOLO is not an authorized or official retailer for most brands, nor are we affiliated with manufacturers unless specifically stated on a product page. Instead, we source verified sellers, authorized distributors or directly from the manufacturer.
Each product undergoes thorough inspection and verification at our consolidation and fulfilment centers to ensure it meets our strict authenticity and quality standards before being shipped and delivered to you.
If you ever have concerns regarding the authenticity of a product purchased from us, please contact Bolo Support. We will review your inquiry promptly and, if necessary, provide documentation verifying authenticity or offer a suitable resolution.
Your trust is our top priority, and we are committed to maintaining transparency and integrity in every transaction.
All product information, images, descriptions, and reviews originate from the manufacturer or from trusted sellers overseas. BOLO is not affiliated with, endorsed by, or an authorized retailer for most brands listed on our website unless stated otherwise.
While we strive to display accurate information, variations in packaging, labeling, instructions, or formulation may occasionally occur due to regional differences or supplier updates. For detailed or manufacturer-specific information, please contact the brand directly or reach out to BOLO Support for assistance.
Unless otherwise stated, all prices displayed on the product page include applicable taxes and import duties.
BOLO operates in accordance with the laws and regulations of United Arab Emirates. Any items found to be restricted or prohibited for sale within the UAE will be cancelled prior to shipment. We take proactive measures to ensure that only products permitted for sale in United Arab Emirates are listed on our website.
All items are shipped by air, and any products classified as “Dangerous Goods (DG)” under IATA regulations will be removed from the order and cancelled.
All orders are processed manually, and we make every effort to process them promptly once confirmed. Products cancelled due to the above reasons will be permanently removed from listings across the website.
Description:
Editorial Reviews
Review
"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 must-have for anyone who wants to enjoy cooking as an art form, not a chore.” —Forbes
“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 perfectly balances food science, professional technique, and accessible, approachable recipes.” —Food & Wine
About the Author
Reviews:
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!
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!UPDATE: I finished cooking and baking all 200+ recipes! I'll be sharing my favorite recipes and more thoughts elsewhere on the internet, but I just wanted to say here: BUY THIS BOOK. It's incredibly priced for the sheer number of recipes you get, not to mention all of the other helpful information. Out of all 200+ recipes, there's not a single dud in the bunch. Sure, there might be some recipes that don't fit your personal palette, but there is SOMETHING for EVERYONE in this book!
5.0 out of 5 stars A complete culinary school course.
I learned about this book on the NPR "Splendid Table" radio program. It was described as covering 2 semesters of culinary school. I thought that description was hyperbole. It is not. This is not so much a cookbook as it is a step by step introduction to the preparation and presentation of specific groups of food, such as starches, protein, etc.. The author approaches the science and art of cooking one step at a time, including discussions about the group, type of food, & recipes being examined. You will learn why a certain thing is done to the food, including some of the chemical changes that occur. The book will stretch you out of your comfort zone. As you finish each chapter you will have a new understanding of what is happening to the food at each stage of preparation, and why that is needed, that makes the final dish so delicious. So, you learn both the general rules, specific rules, and the exceptions.
5.0 out of 5 stars Whether you're a confident cook, or reluctant cook, this book is a WONDER!
I love to cook. I think I'm pretty good at it. Have been cooking and baking for nearly 50 years. Folks seem to look forward to what I make and bring to pot-lucks and such. I'm always looking try new recipes, but it's hard to know what went wrong if things don't work out the way I'd hoped. Lately, I seem to make the "same things" over and over again, because I'm not confident in new techniques, and afraid of failure.While listening to an interview with Sohla on NPR the other day, she absolutely inpsired me to set a date for a holiday party at our house this year - she made it sound like no big deal to pull off with some planning and a bit of help. I was also inspired to buy this book. AND gift a copy to my son who has become quite the home cook himself.I think I can say that I never read the forward or introduction of any book, but it was hard not to want to know what is behind the author. I haven't seen any of her YouTube videos or even heard of her before. I'm so glad I have now.I love the way things are orgainzied, that the recipe index is in the front of the book. The text is large enough to read easily (one of my pet peeves is a cookbook printed in tiny gray type). The more challenging recipes have a little 'review' prompt to help figure out how to improve your results, or figure out what went wrong. You can just use the recipes as you wish for single dishes or a meal, or treat the book as a cooking course, with each chapter being a section. Sohla encourages you to try new things, and if a recipe fails, try again. Failing is another way to learn. Something that I don't always have in mind.
Great recipes and great ideas
I can admit I mostly bought the book because I had developed a great fondness for Sohla over the years watching her on Youtube, but Start Here has really changed how I see myself in the kitchen. If you want some more confidence that what you're doing is right this is a great place to start.
Fantastic book; damaged during transport
The book itself is amazing, but unfortunately the corners came a bit destroyed.
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.
Wonderful book for the beginner cook!
It's a big book, nice hardcover quality, very impressive content. I bought for a family member who was struggling to follow recipes. This one inspires him. 10/10
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!
More from this brand
Similar items from “Cooking for One or Two”
Share with
Or share with link
https://www.bolo.ae/products/U0593320468