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Cook in a Class of Your Own with Richard Bertinet [With DVD] Hardcover – 16 Sep 2010

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Product details

  • Hardcover: 208 pages
  • Publisher: Kyle Cathie Limited; Har/DVD edition (16 Sept. 2010)
  • Language: English
  • ISBN-10: 1906868220
  • ISBN-13: 978-1906868222
  • Product Dimensions: 23.4 x 2.5 x 26.7 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Bestsellers Rank: 274,775 in Books (See Top 100 in Books)

More About the Author

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000. He then started The Bertinet Kitchen in 2005 in Bath and his cookery and baking classes sell out almost immediately. He is author of 'Crust' and 'Dough' and has just published a much anticipated book 'Cook: In a Class of Your Own' in April 2010.

Richard continues with his popular cookery and baking classes at Ther Bertinet Kitchen which sell out almost immediately and was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards.

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Most Helpful Customer Reviews

Format: Hardcover
Lovely book, great recipes but this seems to be the American version. None of the measurements are in mls and grams as they are with the other books. Mostly they are in ounces and fl oz with a few in American cups and some of the ingredients are the American version too. I have American friends to help me translate and there is a conversion chart at the back but I don't know how you make sure order the UK version.
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By ms m gray on 29 May 2014
Format: Hardcover Verified Purchase
Love this book, it's got great tips and information that have really helped me think more about food I cook and I really need the help. The only bad thing is that some of the recipes are a bit pretentious and I would never cook them, far to expensiveand rich for humble little me! However I just substitute these foods with ones I do buy and apply the same principles. I think that's the Bertinets point tho!
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0 of 1 people found the following review helpful By Pat Clapp on 1 May 2013
Format: Hardcover Verified Purchase
Great book and great recipes. Have never been able to make bread but with this book have made so much that we cannot eat it all. Thoroughly recommend
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 7 reviews
5 of 5 people found the following review helpful
Simply the best! 21 Nov. 2010
By southernman - Published on Amazon.com
Format: Hardcover
This is the best "cooking" book I own. I've had it a week and have already tried 6 or 8 of the recipes--all terrific! Chef Bertinet provides a nice range of scrumptious recipes and teaches their preparation. As a recreational cook, I really appreciate the easy-to-follow preparations, interesting food facts, and the simple-but-festive dishes. You're going to love this "cooking" book!
6 of 7 people found the following review helpful
I'm adventurous and the Chef's a leader! 2 April 2011
By Morningstar Sun - Published on Amazon.com
Format: Hardcover
The Sweet flamiche with summer berries is even now in the oven, and there are other recipes in this great book that I've tried that are also delicious. I love the way he helps: generous, direct, clear reasoning for each path a recipe goes down. When he was on the Gourmet show with Ruth Reichl I learned so much about flour . . .who knew it could be aged, and that time mattered so much. Now that is a divinely fine sense of things, don't you think? I ran into a small problem following the Chef's ingredients list for the Lemon Curd. The cornstarch quantity seemed way high, and I followed it because Bertinet is THE chef, after all- I'll follow him once in a given recipe anyway since it's his. I wrote the school and described my results. They generously replied with the right quantity of cornstarch, 1 tsp. So be aware of that, and you'll walk hand in hand with the chef to new taste adventures in your future! Uh, I still ate the Lemon Curd on toast, as have several friends!
2 of 2 people found the following review helpful
many typos 29 Mar. 2013
By gretel - Published on Amazon.com
Format: Hardcover
I really like his bread books. I guess he has opened a full fledged cooking school, but I don't think he is a trained chef, he's a trained, fine baker. Anyway, he seems to have a great personality and is a good teacher. There are many typos in this book, even in recipe descriptions, which makes me wonder if all of the recipies would be exact. He must have been embarrassed to see this after print. The format and content of the book is for beginners to advanced beginners in cooking. If you know a medium amount already about home cooking and have many cook books, this will not give you aything new in my opinion. The recipes tend towards the English culture food, more than the French, for ex. pot pies and lemon curd and such with some Ital. entrees as well thrown in. There are a lot of fish and meat dishes. If you want good photos about how to cut an opnion or sharpen a knife, you might find this book beneficial.
Inspiring! 20 Oct. 2013
By Amazon Customer - Published on Amazon.com
Format: Hardcover Verified Purchase
Bought Bertinet's "Bread" book for my husband first. He's been enjoying it and wanted more. I LOVE that Bertinet responds when Hubby puts pictures of his efforts up on Twitter! Very cool! Great books!
Richard Bertinet is a fantastic chef and teacher 9 Jan. 2015
By ANNE107 - Published on Amazon.com
Format: Hardcover Verified Purchase
Richard Bertinet is a fantastic chef and teacher. I have a couple of his books and I love them both.
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