The cover of "Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly" from Gneiss Spice displays colorful food photos, Sohla smiling in a yellow apron, a prominent green arrow, and its focus on essential cooking techniques.
A smiling person in glasses and a lime green sweater holds a mixing bowl and lifts a whisk of thick batter, channeling tips from "Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly," with Gneiss Spice, against a white background.
A plate of crispy-skinned salmon with salad and golden sauce sits beside a recipe inspired by Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly, from Gneiss Spice, on a white background.
A page from "Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly" (Gneiss Spice) displays Fruity-Doodle Cookies—vividly colored and crumb-topped—beside detailed ingredients and baking instructions.
Overhead view of a grid of chocolate brownies dusted with cocoa sits next to page 305 from "Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly," published by Gneiss Spice.
A plate of green quinoa salad with herbs and green onions sits beside a Quinoa Crunch Salad recipe, inspired by Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly, from Gneiss Spice, on a white background.
A woman in a green kitchen, wearing glasses and a striped shirt with an apron, shapes dough on a wooden board. Beside her, text titled How to Use This Book shares tips from Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly (Gneiss Spice).
A recipe index page in four columns—Salads, Soups, Eggs, Vegetables—highlights cooking techniques on a beige background, inspired by Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly (Gneiss Spice).
A book spread from the Gneiss Spice cookbook, "Start Here: Instructions for Becoming a Better Cook," displays a page discussing bread and gluten. The opposite page presents a straightforward infographic titled "So What the Heck is Gluten?" featuring diagrams and highlighted terms related to gluten and dough, designed to enhance your cooking skills. Page numbers 478 and 479 are visible.
The cover of "Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly" from Gneiss Spice displays colorful food photos, Sohla smiling in a yellow apron, a prominent green arrow, and its focus on essential cooking techniques.
A smiling person in glasses and a lime green sweater holds a mixing bowl and lifts a whisk of thick batter, channeling tips from "Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly," with Gneiss Spice, against a white background.
A plate of crispy-skinned salmon with salad and golden sauce sits beside a recipe inspired by Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly, from Gneiss Spice, on a white background.
A page from "Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly" (Gneiss Spice) displays Fruity-Doodle Cookies—vividly colored and crumb-topped—beside detailed ingredients and baking instructions.
Overhead view of a grid of chocolate brownies dusted with cocoa sits next to page 305 from "Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly," published by Gneiss Spice.
A plate of green quinoa salad with herbs and green onions sits beside a Quinoa Crunch Salad recipe, inspired by Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly, from Gneiss Spice, on a white background.
A woman in a green kitchen, wearing glasses and a striped shirt with an apron, shapes dough on a wooden board. Beside her, text titled How to Use This Book shares tips from Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly (Gneiss Spice).
A recipe index page in four columns—Salads, Soups, Eggs, Vegetables—highlights cooking techniques on a beige background, inspired by Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly (Gneiss Spice).
A book spread from the Gneiss Spice cookbook, "Start Here: Instructions for Becoming a Better Cook," displays a page discussing bread and gluten. The opposite page presents a straightforward infographic titled "So What the Heck is Gluten?" featuring diagrams and highlighted terms related to gluten and dough, designed to enhance your cooking skills. Page numbers 478 and 479 are visible.

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


$ 45.00
Minus Plus

James Beard Nominee 2024

Culinary school energy, without the student loans

Start Here by Sohla El-Waylly is the ultimate guide to transforming your cooking—no matter your skill level. With over 200 recipes and a dozen technique-driven chapters, Sohla teaches the why behind the how, helping you cook with more confidence, creativity, and intuition.

Dubbed “the new Joy of Cooking” by The New York Times and called “a book to return to again and again and again” by Yotam Ottolenghi, this bestselling masterpiece breaks down the fundamentals of cooking in a fresh, engaging voice. Want to understand emulsions? Temper butter like a pro? Master the art of browning or break down a sauce without panic? It’s all in here—along with recipes like Chilled Green Tahini Soba, Charred Lemon Risotto, and Fruity-Doodle Cookies.

As Samin Nosrat writes in the foreword, Start Here is “the book I wish someone had handed me when I began my own journey as a cook.” With science-backed insights, visual how-tos, and Sohla’s signature humor and no-nonsense guidance, this book is a modern classic for anyone ready to level up their time in the kitchen.

Who’s it for?

Perfect for curious cooks, food nerds, culinary school dropouts, and home chefs who want to build real skills—not just collect recipes.

Spices to pair with this cookbook:

  • Furikake: Briny, umami-rich topping perfect for finishing rice bowls or soba noodles
  • Za’atar: Great for flatbreads, pizza crusts, or a twist on classic croutons
  • Ginger Powder: A workhorse spice for both sweet (cookies!) and savory (tahini soba) dishes
  • Pepperfection 421: A bold pepper blend to explore heat layering in everything from salmon to sauces
  • MSG: Adds umami depth to vegetables and rice