Scan barcode
A review by canadiantiquarian
Start Here: Instructions for Becoming a Better Cook by Sohla El-Waylly
informative
slow-paced
2.5
This is the typical cookbook where the writer positions their approach like it’s new and game-changing, when really, it’s just the same message shared before, in a slightly different package, often where others have already explained it better.
It tries to be everything at once, from intricate science to basic recipes, from breakfasts to candy making, managing to be both over and under explained. There are drawings to try and present various bits of food science like gluten development, yet no discussion of how protein in flour varies between brand and region and has a big impact on your baking. There is a section on how to sharpen knives with a whetstone, but nothing about adapting to different stove styles even though low on gas and induction can be very different.
And the large fonts and various page style choices make it a nightmare to read through services like Libby.
It tries to be everything at once, from intricate science to basic recipes, from breakfasts to candy making, managing to be both over and under explained. There are drawings to try and present various bits of food science like gluten development, yet no discussion of how protein in flour varies between brand and region and has a big impact on your baking. There is a section on how to sharpen knives with a whetstone, but nothing about adapting to different stove styles even though low on gas and induction can be very different.
And the large fonts and various page style choices make it a nightmare to read through services like Libby.