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In more than 100 recipes, Ottolenghi—and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley—bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation.\u003c\/p\u003e\u003cp\u003eFor Ottolenghi, a bowl of pasta becomes Caramelized Onion Orecchiette with Hazelnuts \u0026amp; Crispy Sage, a warming soup is Cheesy Bread Soup with Savoy Cabbage \u0026amp; Cavolo Nero, and potatoes are transformed into Garlicky Aligot Potato with Leeks \u0026amp; Thyme. 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In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.\u003c\/p\u003e\u003cp\u003e“The new Joy of Cooking.” —The New York Times\u003c\/p\u003e\u003cp\u003eA BEST BOOK OF THE YEAR: The New York Times, NPR, Epicurious, The Boston Globe\u003c\/p\u003e\u003cp\u003e“The book I wish someone had handed me when I began my own journey as a cook.”—from the Foreword by Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat\u003c\/p\u003e\u003cp\u003e\"A book to return to again and again and again.” —Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple   \u003c\/p\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003cp\u003eAcross a dozen technique-themed chapters—from “Temperature Management 101” and “Break it Down \u0026amp; 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.\u003c\/p\u003e\u003cp\u003eA 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, including:\u003c\/p\u003e\u003cp\u003e * Crispy-Skinned Salmon with Radishes \u0026amp; Nuoc Cham\u003cbr\u003e * Charred Lemon Risotto\u003cbr\u003e * Chilled Green Tahini Soba\u003cbr\u003e * Lemon, Pecorino \u0026amp; Potato Pizza\u003cbr\u003e * Fruity-Doodle Cookies\u003cbr\u003e * Masa \u0026amp; Buttermilk Tres Leches\u003c\/p\u003e\u003cp\u003ePacked with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school—without the student loans.\u003c\/p\u003e","brand":"Penguin Random House","offers":[{"title":"Default Title","offer_id":41230889156679,"sku":"9780593320464","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/2732\/7047\/files\/9780593320464.jpg?v=1729891610"},{"product_id":"big-vegan-flavor-techniques-and-150-recipes-to-master-vegan-cooking","title":"Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking","description":"\u003cp\u003eThe instant New York Times bestseller\u003c\/p\u003e\u003cp\u003eA groundbreaking and comprehensive “vegan flavor bible”—with 150 must-make recipes—from the wildly popular home cook and creator behind Rainbow Plant Life\u003c\/p\u003e\u003cp\u003eWith more than two million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That’s because of her “flavor first” philosophy. It's an approach she’s honed nearly a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she’s created an essential, comprehensive guide that codifies the principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and how to understand essential flavor pairings, to how to achieve impossible-to-resist, must-have-more textures and embrace the myriad ways vegetables can be enjoyed: roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more.\u003c\/p\u003e\u003cp\u003eAs Nisha demonstrates in this groundbreaking book, the creative possibilities are endless thanks to the rich variety in the plant-based kingdom and the infinite and exciting ways there are to achieve big flavor.\u003c\/p\u003e\u003cp\u003eThis book illuminates not only the how, but the why of these fundamental principles so that anyone can boost their confidence and reach their full, plant-savvy potential in the kitchen—whether they like to rotate in a few veggie meals a week, or they are experienced home cooks looking for next-level, wow-worthy meals. 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The show and this, its companion cookbook, helped to inspire countless home cooks to embrace real Indian food, many for the first time.\u003c\/p\u003e\n\u003cp\u003eIn this stunning new edition, beautifully illustrated and featuring new recipes and a new foreword by the author, Jaffrey shares timeless dishes with a new generation. From dals, curries, and chutneys, to breads, rice dishes, and relishes, the 125 recipes in this book are a sweeping survey of the countless dishes of the subcontinent. 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Whether it’s thin and crispy or soft and cakey, everyone has a different version they crave. In Zoë Bakes Cookies, Zoë François shares the classic cookie recipes every home baker wants to master and adds in some personal favorites from different eras in her life.\u003c\/p\u003e\u003cp\u003eShe takes you through recipes from her hippie days in Vermont, with Ultra-Peanut Butter Cookies and Coconut Oatmeal Raisin Cookies. You get a chance to step into Bubbe and Granny’s kitchens, where Zoë has adapted their recipes like Lemon Lavender Shortbread Cookies and Chocolate Caramel Matzo. You'll find old favorites from her college cookie cart days, with recipes like Zoë's Perfect Chocolate Chip Cookies and Smash Cookies. 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