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'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
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. www.thebertinetkitchen.com
Good book, very clear instructions, really caters for the home cook.Published 8 months ago by Mrs. E.
Very nice book, I would recommend it to beginners rather than to those who already know what to do with salt and pepper:)Published on 12 Dec. 2011 by eve
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 morePublished on 18 Aug. 2010 by Nicholas Booth