Start Here: Instructions for Becoming a Better Cook: A Cookbook

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.

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

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!

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.

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!