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Review
'I'm a fan of Richard's cookery school in Bath and this book draws on his teaching skills. Mouthwatering and informative.' --Sarah Rendell, Sainsbury's Magazine
Product Description
Just like Richard's award-winning cookery courses and other books, the aim of this cookbook is to make techniques and recipes simpler and easier to understand so that you have the confidence to make dishes on your own, without following recipes blindly without knowing what you're really doing. Taking 50 classic recipes, he uses them to illustrate useful techniques such as how to thicken a soup or how to brown meat properly so that you gain a deeper understanding. It's like being in the kitchen with Richard, as he answers all those little questions that crop up when you're following a recipe - what should the dish look like, how do I know my sauce has reduced enough, what potatoes should I use? - nothing is taken for granted. From pesto to a simple chicken hotpot, filleting mackerel to making impressive individual apple tarts, this is an invaluable cookbook that brings back the fun in cooking by way of understanding and confidence-building.
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Hardcover
The best cookery book I have bought for quite a time. Very clear instructions and helpful advice, which is delivered in a totally unpatronising way. Particularly useful if you in fact have some knowledge but a lack of confidence, and if you are a beginner, it will give you confidence. To my mind a great improvement on Delia Smith, who caters to the same type of audience, but whose recipes are duller and delivered with a certain smugness. The recipes cater for a broad range of tastes.
20 of 22 people found the following review helpful
Format:Hardcover
Both my wife and I have attended courses at the Bertinet Cookery School in Bath and, both having had such a good time, we were bound to buy this book. The format is very simple. Richard has itemised the most common questions he is asked during cookery classes and provides concise answers alongside recipes for some classic dishes. There is a good DVD included that shows the man himself in a very relaxed, informal but so informative way that you get swept away by his innate enthusiasm and obvious skill.
This is not just another cookery book, but a useful addition to any cooks library.
This is not just another cookery book, but a useful addition to any cooks library.
11 of 12 people found the following review helpful
Format:Hardcover
We have recently received a copy of this book and have to say it is fantastic. Initially I thought it looked much more wordy than some of my other books but that is because it is full of very useful and interesting bits of info which not only tell you what to do, but why you are doing it (and how to rectify if you make a hash of it, haven't got all the ingreds etc!). I have made the fish pie, which was quite different from other recipes I have followed (e.g. adding wine to the roux before the milk in order to get a super smooth bechamel - it works) - the recipe was easy to follow and results were delicious - I will be rolling this out for all forseeable guests! Have also made a successful carbonara. The best bit, however, of having this book is that it has encouraged my husband (whose repertoire normally extends only to pancakes and "scramblers")to cook - he has turned out a fantastic smoked haddock chowder and a smoked salmon and rocket pasta dish and is threatening to do more - yippee! Really good book that makes it seem pretty easy to turn out delicious and stylish dishes for the family and guests.
Most Recent Customer Reviews
Cook by Richard Bertinet
Very nice book, I would recommend it to beginners rather than to those who already know what to do with salt and pepper:)
Published 5 months ago by eve
Get cooking
Richard Bertinet's bread books are wonderful, and this new cookbook does not disappoint. It's informative and answers questions about the recipes on each page. Read more
Published 21 months ago by Nicholas Booth
Cook by Richard Bertinet.
As with Dough and Crust, Richard has produced another book of outstanding quality. This is bound to be a book that is referenced for its techniques. Read more
Published 22 months ago by DD Palmer
Cook
One of the good things about this book is that Richard lists the prep.that you need to do so that when you start to make the dish there are no delays causing problems like having... Read more
Published 22 months ago by Mrs. S. Lister
great book!
Nice book with great recipes.. in line with the previous work published by the author. the accompanying CD is a great adding with good tips. few recipes e. Read more
Published 22 months ago by Phil
More than just an excellent collection of receipes
I bought this purely on my experience of Richards other book on bread called Dough. I was really pleased that when it arrived the quality was just as good. Read more
Published on 12 May 2010 by marc
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