Start Here by Sohla El-Waylly Summary

"Start Here: Instructions for Becoming a Better Cook" by Sohla El-Waylly is a foundational cookbook designed to transform readers into confident, independent cooks. It teaches core techniques—like deactivating rice starches for perfect pilaf—through 200+ recipes with adaptable riffs. Each chapter focuses on a key method (e.g., sautéing, roasting) to build skills that reduce reliance on recipes. The book emphasizes the "why" behind cooking methods, blending scientific insights with Sohla's signature witty guidance.

This cookbook is ideal for home cooks seeking to master kitchen fundamentals, from beginners to intermediate chefs. Sohla’s approach—breaking down techniques like balancing flavors or preparing crudités—cater to those tired of rigid recipes and eager to improvise. It’s also valuable for fans of Sohla’s TV shows ("The Big Brunch," "Ancient Recipes") or her New York Times Cooking content, offering her trademark clarity and humor.

Absolutely. Winner of the 2024 James Beard Award for General Cookbook, "Start Here" redefines culinary education by prioritizing technique over memorization. Its strength lies in teaching adaptable skills—like transforming a base recipe into multiple dishes—empowering cooks to innovate. With relatable anecdotes (e.g., Sohla’s self-taught journey) and scientifically grounded tips, it’s a standout for practical, creative kitchen growth.

The book demystifies essential methods through dedicated chapters:

• Pilaf mastery: Controlling rice starch for fluffy grains.
• Flavor balancing: Adjusting acidity, salt, and sweetness.
• Vegetable prep: Elevating crudités beyond basic chopping.
• Savory-sweet integration: Techniques applicable to both main dishes and desserts.

Sohla links each skill to chemical reactions (e.g., why searing creates texture), ensuring techniques become intuitive.

"Start Here" uses a progressive framework:

1. Technique-first chapters: Focused on core skills like roasting or emulsifying.
2. Recipe riffs: Each technique includes base recipes (e.g., a basic sauce) with variations (e.g., adding herbs or spices).
3. Problem-solving: Troubleshooting tips for common issues (e.g., soggy vegetables).

This scaffolded approach builds confidence, allowing readers to graduate from direct instruction to creative experimentation.

Sohla’s unconventional path—self-taught chef turned Michelin-trained restaurateur—shapes the book’s accessible, anti-dogma style. Her experience at NYC restaurants (Del Posto, Atera) and media roles ("Bon Appétit," "New York Times Cooking") informs its blend of scientific rigor and approachable teaching. The book mirrors her mission: making elite techniques attainable without formal training.

In 2024, "Start Here" won the James Beard Award for General Cookbook, cementing its impact. Judges praised its innovative structure—prioritizing skill-building over rigid formulas—and its balance of technical depth (e.g., starch deactivation) with engaging storytelling. This accolade highlights its value as a transformative kitchen resource.

Yes! Sohla designed it for all skill levels, with no prior knowledge needed. Beginners learn foundational skills through step-by-step visuals and analogies (e.g., "think of searing as creating flavor armor"). The book avoids jargon and includes glossary terms, while intermediate cooks benefit from advanced riffs (e.g., turning a basic stew into a curry).

While both emphasize technique, "Start Here" stands out with:

Sohla’s book fosters autonomy, whereas others often prioritize replication.

Some note the book’s sheer density (450+ pages) can overwhelm casual readers. Others mention its focus on technique requires more initial time investment than quick-recipe guides. However, these critiques are outweighed by its effectiveness—readers call it a "kitchen bible" for its lasting impact on cooking intuition.

It addresses today’s demand for flexible, sustainable cooking. By teaching methods instead of trends, Sohla helps readers adapt to ingredient shortages or dietary shifts. The book’s emphasis on creativity (e.g., transforming leftovers) aligns with zero-waste movements, while its scientific insights cater to food-literate audiences.

"Start Here" is available through major retailers (Amazon, Barnes & Noble), with signed copies via Sohla’s website (hellosohla.com). Purchasing directly supports her independent work, including her newsletter and History Channel projects. For updates, follow her on Instagram @sohlae.