Will Sohla's Book Replace 'The Food Lab' and 'Salt, Fat, Acid, Heat'?

Will Sohla's "Start Here" Replace "The Food Lab" and "Salt, Fat, Acid, Heat"?

00:00 Intro
00:46 Design and Organization
02:37 Recipe Format
03:08 Who is the Audience
05:28 Ingredient Combinations
07:57 Sohla vs Kenji vs Samin

The above are affiliate links that help my channel. Thank you for your support!

Support my channel

My cooking classes in the Boston area:

[soundfable]

I've been working my way through this book and I am loving it so far. Having a structured learning plan that I can customize to my tastes is ideal. I can't wait to dive back in and try more recipes.

[adamzerner]

This is one of the more helpful product reviews I can think of. Thank you Helen.

I really appreciated how you pointed out the strengths and weaknesses. For example, a weakness of the book is that it doesn't do a good job of factoring in the risk of user error as a consideration. For home cooks like me (and probably 99%+ of the people reading this), I think it's very important for a technique to be "difficult to screw up". The example you provide of "flip steak every minute" vs "reverse sear it" is a great one.

On the other hand, a strength you point out is creative ingredient combinations. Stuff you'd see at nice restaurants from skilled chefs. That sounds pretty cool.

I would have liked to hear more about this though. It's something I would like to be better at. But, I dunno, how much will the book actually help? Where can I expect to be skill-wise after reading it? And given that I only have the capacity to cook one or two "fancy" meals a month, is it worthwhile?

[feistycitrus]

All three on my wish list. Sohlas most recently made my list after I watched her NY Times cooking video about eggs… I learned several things and I thought she was charming, funny and down to earth. I appreciate you sharing your thoughts on this book. All three still on the list… the list is long. 😜

[Levian-Durai]

Regarding lettuce, iceberg lettuce is actually fantastic as long as you put it in a ziplock bag first! After a day it becomes insanely crispy. It extends the lifespan of it to over a MONTH, and it stays crispy the entire time - even as it begins rotting.

[Foodie-yjqe]

Your enthusiasm is SO contagious.
When is Helen’s cookbook coming out? Please tell me it is in the pipeline ❤

[hotspringroll]

Wow I love the connection you made between chefs educational backgrounds and how it shows through in their books. Thanks for such an insightful review ❤️

[gordonhamnett]

Thanks Helen! Great review and I appreciate your practical assessment of the different kinds/styles of cooks, matching them to these fascinating contemporary cookbook authors!

[songbird]

I absolutely adored this book. As soon as it came out, it became my staff pick at a local Boston bookstore! I've been singing its praises to everyone that I come across.

[RowlandGosling]

It's always such a joy to hear you talking! You can read whatever's left of the phone book, or a repair manual and I will be there!

[jrkorman]

This book sounds interesting. The first cookbook that wasn't a bunch of recipes I purchased was "English Bread and Yeast Cookery" and it totally changed my idea of what I wanted in a cookbook.

[taktuk]

Thank you so much for this comparison. Such a joy to listen to you. You brought me to Sohla and I discovered her NYT videos on YouTube that gave me so much new insight. Now i just hope, Kenjis and her book will soon be tranlated into German, so i can follow more easily.

[ScienceBang]

Theres such joy and enthusiasm you have talking about solha’s work! Very compelling :)

Your mention of cooking theory and meta-analysis sparked a desire!
I would like to hear one solid video of your opinions and optimal uses on different written food frameworks, just as a standalone video.

[saraa]

What a wonderful product review! Thoughtful, honest, and considerate of what kinds of audiences might react positively/negatively to the book. Thanks for the review :)

[davidstong]

What a wonderful recommendation! I'll get it. As you say, why not buy all three? I say, why stop there? Recipes are fine, but the techniques, food science, and stories are what make me read a book over and over. I see many preferences in the comments. I have most of them. I'm an old, long retired restaurant cook. One thing I've discovered is that my kid has no use for books. You have the perfect medium right here, Helen. Thanks for taking the time.

[markbeck]

I always enjoy your opinions and discussions. You are both intelligent and warm, and I have found your advice to be spot on. Thank you.

[LaGrossePaulik]

Great review! I might add this one to my collection :) Also another lettuce tip: if it begins to wither, a bit too soft, you can simmer it into very cold water for 15min: it'll be much more crunchy! (tip from my grandma).
Greetings from France 👋

[danravenna]

Very nice review of the book, thanks! Having the other two, I may wait a while before getting Sohla's.

[patwalsh]

you are brilliant! fabulous analysis! thank you for your unique contribution to cooking knowledge

[STV-HH]

I truly must stop watching your videos, as well as Kenji’s, Ragusea’s, Sip and Feast, as well as several others that are so well created that they make me glad they exist. Yours as well.

❤

[kelleyforeman]

I'm reading this book right now. I was kind of disappointed and thought it would be a dud, but then I got to the desserts section--oh, my! I want to make every one of these desserts! This book is worth purchasing just for this!