Start Here: Instructions for Becoming a Better Cook: A Cookbook by Sohla El-Waylly

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  • Hot & tingly smashed cucumber salad (page 17)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

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  • Greek-ish cucumber salad (page 17)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Salads; Side dish; Greek; Vegetarian
    • Ingredients: cucumbers; sugar; MSG; red wine vinegar; red onions; parsley; cherry tomatoes; black olives; dried oregano; feta cheese; extra virgin olive oil
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  • Dill pickle cucumber salad (page 17)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Salads; Side dish; Vegetarian; Vegan
    • Ingredients: cucumbers; sugar; MSG; dill pickle brine; dill pickles; dill; white onions; coriander seeds; extra virgin olive oil
    • Accompaniments: Broiler lamb kofta with all the fixin's
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  • Citrus raitha (page 17)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

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  • Sweet, smoky & hot raitha (page 17)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Dips, spreads & salsas; Indian; Vegetarian
    • Ingredients: sour cream; buttermilk; sugar; MSG; lime juice; canned chipotle chiles in adobo sauce; pineapple; cilantro
    • Accompaniments: Chickpea & Swiss chard stew
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  • Onion raitha dip (page 17)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Dips, spreads & salsas; Indian; Vegetarian
    • Ingredients: strained yogurt; sugar; MSG; lemon juice; onion powder; garlic powder; scallions; caramelized onions; chives
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  • House salad (page 18)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

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  • Super-savory tomato salad with nori & sesame (page 21)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Quick / easy; Salads; Side dish; Gluten-free; Vegetarian; Vegan
    • Ingredients: heirloom tomatoes; rice vinegar; tamari; toasted sesame seeds; ground nori
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  • Waldorf salad with buttermilk honey-mustard dressing (page 22)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Dressings & marinades; Quick / easy; Salads; Side dish; American; Gluten-free; Vegetarian
    • Ingredients: buttermilk; honey; lemon juice; celery; apples; seedless grapes; toasted walnuts; blue cheese; Dijon mustard
    • Accompaniments: Cheesy macaroni pomodoro
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  • Citrus & saffron with bitter lettuces (page 25)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Quick / easy; Salads; Side dish; Gluten-free; Vegetarian
    • Ingredients: radicchio; Belgian endive; Cara Cara oranges; lemons; saffron; honey; pistachio nuts
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  • Cannellini beany melt (page 28)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Quick / easy; Sandwiches & burgers; Lunch; Main course; Gluten-free; Vegetarian
    • Ingredients: cooked cannellini beans; scallions; celery; dill pickles; pickle juice; Tabasco sauce; bread; American cheese
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  • Ranch dressing (aka the only dressing that matters) (page 30)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Quick / easy; Dressings & marinades; Gluten-free; Vegetarian
    • Ingredients: mayonnaise; sour cream; buttermilk; dill; chives; garlic powder; onion powder
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  • Collards & corn with ranch dressing (page 31)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Quick / easy; Salads; Side dish; Gluten-free; Vegetarian
    • Ingredients: corn nuts; corn; ranch dressing; dill; chives; collard greens
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  • Nutty & salty gunpowder spice for dunking, sprinkling & fun-dipping (page 34)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Quick / easy; Spice / herb blends & rubs; Indian; Gluten-free
    • Ingredients: chana dal; urad dal; white sesame seeds; unsweetened coconut flakes; cumin seeds; flaxseeds; curry leaves; coconut sugar; Kashmiri chili powder
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  • Sweet peanut & cinnamon fun dip (page 35)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Spice / herb blends & rubs
    • Ingredients: peanuts; graham crackers; ground cinnamon; dark brown sugar
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  • Funky cashew & shrimp fun dip (page 35)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Spice / herb blends & rubs
    • Ingredients: cashews; unsweetened coconut flakes; dried shrimp; garlic powder; MSG; coconut sugar; chili flakes
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  • Cool pistachio ranch fun dip (page 35)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Spice / herb blends & rubs
    • Ingredients: pistachios; nutritional yeast flakes; dried dill; granulated onion; granulated garlic; MSG
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  • Watermelon chaat with lime, ginger & cashew clumps (page 37)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Quick / easy; Side dish; Snacks; Summer; South Asian; Gluten-free; Vegetarian
    • Ingredients: cashews; cumin seeds; honey; baby seedless watermelons; lime juice; fresh ginger; Thai green chiles; cilantro
    • Accompaniments: Crispy-skinned salmon with radishes & nuoc cham
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  • Grated beet & crispy chickpeas with lemon, oregano & feta (page 38)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Quick / easy; Salads; Side dish; Main course; Gluten-free; Vegetarian
    • Ingredients: lemons; coriander seeds; beets; cooked chickpeas; garlic; scallions; dried oregano; feta cheese
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  • Bravas potato salad (page 42)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Quick / easy; Salads; Dressings & marinades; Side dish; Spanish; Gluten-free; Vegetarian
    • Ingredients: potatoes; smoked paprika; ground cayenne pepper; garlic; sherry vinegar; spicy mustard; honey; parsley; kettle potato chips
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  • Homemade mayonnaise (is worth it) (page 44)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Sauces, general; Gluten-free; Vegetarian
    • Ingredients: egg yolks; neutral oil
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  • Dijonnaise (page 46)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Sauces, general; Dips, spreads & salsas; Vegetarian
    • Ingredients: mayonnaise; Dijon mustard; honey; smoked paprika
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  • Saffron mayonnaise (page 46)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Sauces, general; Vegetarian
    • Ingredients: mayonnaise; saffron threads; lemons
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  • Tartar sauce (page 46)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Sauces for fish; Vegetarian
    • Ingredients: mayonnaise; parsley; cornichons; capers; lemons
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  • Mayo & sardines on toast (page 47)

    from Start Here: Instructions for Becoming a Better Cook: A Cookbook Start Here by Sohla El-Waylly

    • Categories: Sandwiches & burgers; Lunch; Snacks; Small plates - tapas, meze
    • Ingredients: country bread; mayonnaise; oil-packed sardines; red onions; parsley
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Notes about this book

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Notes about Recipes in this book

  • Honeynut & miso soup

    • meggan on November 14, 2023

      Less a recipe than a collection of ingredients. Nonetheless, the combo of squash, apple, fresno chili and miso is winner.

  • Coconut cauliflower korma

    • hbakke on December 01, 2023

      I should have cooked the sauce longer since it was pretty thin, but it still had great flavor. We enjoyed this served with rice and the cucumber salad from this book.

  • Hot & tingly smashed cucumber salad

    • hbakke on December 01, 2023

      Simple cucumber side dish with a spicy, crispy topping. Will repeat.

  • Parker House rolls

    • chickchickyboom on November 26, 2023

      Absolutely delicious. Make sure to start 24-36 hours before you want it complete. I measured to the exact gram for each ingredient in the recipe and had 15 rolls in the end, with a tiny little 16th, but that was not a big issue. Everyone loved them.

  • Fruit & nut spelt breakfast muffins

    • meg_meb on December 08, 2023

      Super good! Did cherry, prune, almond, walnut. Next I'll try apricot and pistachio

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  • ISBN 10 0593320468
  • ISBN 13 9780593320464
  • Linked ISBNs
  • Published Oct 31 2023
  • Format Hardcover
  • Page Count 656
  • Language English
  • Countries United States
  • Publisher Knopf

Publishers Text

A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.

Across a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down & Get Saucy” to “Go to Brown Town,” “All About Butter,” 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 two hundred mouthwatering recipes

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