Go offline with the Player FM app!
Sohla El-Waylly is teaching a new generation how to cook
Manage episode 463592356 series 2301087
Episode 168: Sohla El-Waylly
This week, Sohla El-Waylly joins us to #TalkCookbooks! I was so thrilled to have Sohla join us in studio for a chat about her career and her debut cookbook, Start Here: Instructions for Becoming a Better Cook.
In this episode, we hear from Sohla about her childhood, growing up in the San Fernando Valley and watching her mother prepare elaborate, multi-course Bengladeshi dinners for dozens (sometimes hundreds) at a time. And despite a phase as a picky eater, Sohla realized early on that she enjoyed working with her hands—from building furniture (lots of clocks!) to, eventually, cooking.
After culinary school and working in fine dining kitchens, Sohla found herself gravitating towards food media, working first with Serious Eats and then Bon Appetit. While not her initial career objective, Sohla has carved a space in the competitive food media world, celebrated for her on-camera work and creative approach to culinary history.
With her cookbook Start Here, Sohla created a playful-but-informative tome (600+ pages!) that emphasizes teaching culinary techniques for both sweet and savory cooking. And she’s intentionally done so in a way that many such technique-driven cookbooks before it haven’t: by rejecting the notion that European culinary technique are supreme, ensuring the book includes recipes from a wide range of cuisines and diets.
🎙️ | We had a great chat with Sohla—and of course, we put her to the test in our signature culinary game! Find this episode here on Substack and anywhere you get your podcasts.
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
198 episodes
Manage episode 463592356 series 2301087
Episode 168: Sohla El-Waylly
This week, Sohla El-Waylly joins us to #TalkCookbooks! I was so thrilled to have Sohla join us in studio for a chat about her career and her debut cookbook, Start Here: Instructions for Becoming a Better Cook.
In this episode, we hear from Sohla about her childhood, growing up in the San Fernando Valley and watching her mother prepare elaborate, multi-course Bengladeshi dinners for dozens (sometimes hundreds) at a time. And despite a phase as a picky eater, Sohla realized early on that she enjoyed working with her hands—from building furniture (lots of clocks!) to, eventually, cooking.
After culinary school and working in fine dining kitchens, Sohla found herself gravitating towards food media, working first with Serious Eats and then Bon Appetit. While not her initial career objective, Sohla has carved a space in the competitive food media world, celebrated for her on-camera work and creative approach to culinary history.
With her cookbook Start Here, Sohla created a playful-but-informative tome (600+ pages!) that emphasizes teaching culinary techniques for both sweet and savory cooking. And she’s intentionally done so in a way that many such technique-driven cookbooks before it haven’t: by rejecting the notion that European culinary technique are supreme, ensuring the book includes recipes from a wide range of cuisines and diets.
🎙️ | We had a great chat with Sohla—and of course, we put her to the test in our signature culinary game! Find this episode here on Substack and anywhere you get your podcasts.
This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe
198 episodes
All episodes
×
1 Tyler Florence on grilling, fame, and embracing the unknown [Live from Cookbook Fest 2024] 55:14

1 In Their Words: Viola Buitoni on the Timeless Taste of Bottarga 4:39

1 How Viola Buitoni turns simple pantry ingredients into Italian magic 50:13

1 In Their Words: Sohla El-Waylly Reads from 'Start Here' 2:45

1 Sohla El-Waylly is teaching a new generation how to cook 47:37

1 Lara Gilmore on building an Italian hospitality powerhouse 55:08

1 James Park gets spicy & saucy with his debut, Chili Crisp 36:07

1 'The State of California Cuisine' is Native, Black, Arab, and More 57:01

1 From yuck cakes to vodka sawce, how Dan Pelosi built the Grossy universe 41:40

1 LIVE at Hog Island Oyster Co. with co-founder John Finger and chef John Ash 43:28

1 In Their Words: Hetty Lui McKinnon reads from Tenderheart 2:44

1 Hetty Lui McKinnon on her deeply personal Tenderheart—and how home cooks can break free of their 'vegetable handcuffs' 54:31

1 Deb Perelman on building Smitten Kitchen and what makes a "keeper" recipe 40:22

1 Katie Parla on the Italian islands, shepherd culture, and diving for urchin 40:05

1 Frankie Gaw on Olive Garden, Lion's Head Big Macs, and learning to love yourself 46:39
Welcome to Player FM!
Player FM is scanning the web for high-quality podcasts for you to enjoy right now. It's the best podcast app and works on Android, iPhone, and the web. Signup to sync subscriptions across devices.