About the Author

Sohla El-Waylly (Author)
Sohla El-Waylly is a chef, recipe developer, and video producer who has been featured on The New York Times, History Channel, HBO Max, Bon Appetit, and Serious Eats. She studied at the Culinary Institute of America in Hyde Park before training at various New York City restaurants such as Del Posto, Atera, and Battersby. She lives in the East Village with her husband and two dogs.

Samin Nosrat (Foreword By)
Samin Nosrat is a cook, teacher and author of The Sunday Times Book of the Year and New York Times bestseller Salt, Fat, Acid, Heat. She is the co-host of the Home Cooking podcast, a former Eat columnist at The New York Times Magazine and the host of the hugely popular Netflix original documentary series based on her book. She lives in Oakland, California.

Reviews

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, author of 'Simple' and 'Flavour'*

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'*

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, author of 'Salt, Fat, Acid, Heat'*

Quite simply the modern cooking bible. A true tome that will not only teach you the foundations of cooking, but guide you towards becoming a more intuitive cook. Designed with accessibility in mind, the larger-than-average type and step-by-step photos ensure complete confidence in the kitchen. An instant classic.
*Alexina Anatole, author of 'Bitter'*

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, author of 'BraveTart'*

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, author and Food Network host*

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 Martinez, author of 'Mi Cocina'*

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. You need this book.
*Carla Lalli Music, author of 'That Sounds So Good' and 'Where Cooking Begins'*

A special and original book for anyone wanting to make better food
*Delicious*

The new Joy of Cooking for a globally minded generation of curious cooks. [El-Waylly] dispenses the wisdom of a professional chef with none of the ego, delivering cooking fundamentals in a voice that balances self-deprecation, science and just enough cheerleading to guide both the novice and the veteran through complex projects, like saffron-stained tahdig, or simpler pursuits, like a whole broiled fish with limey cabbage slaw or beginner’s drop cookies with Fritos and marshmallows.
*The New York Times (The Best Cookbooks of 2023)*