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Cook Hardcover – Illustrated, 26 Apr 2010

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Product details

  • Hardcover: 192 pages
  • Publisher: Kyle Cathie (26 April 2010)
  • Language: English
  • ISBN-10: 1856269086
  • ISBN-13: 978-1856269087
  • Product Dimensions: 23.5 x 2.5 x 26 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (13 customer reviews)
  • Amazon Bestsellers Rank: 146,890 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.

Product Description

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

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. www.thebertinetkitchen.com

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Most Helpful Customer Reviews

10 of 10 people found the following review helpful By emita on 7 Jan. 2011
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.
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19 of 20 people found the following review helpful By Scampavia on 11 May 2010
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.
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27 of 29 people found the following review helpful By jjb on 26 April 2010
Format: Hardcover Verified Purchase
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.
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10 of 11 people found the following review helpful By marc on 12 May 2010
Format: Hardcover
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. Apart from a collection of very appealling receipes it also includes excellent instruction on both technique and methods of cooking that is useful to both the beginner and more experienced home amatuer cook. This extra guidance gives me the confidence to try more advanced dishes and so far they have turned out perfect.

I'd recommend that you make sure you get the book with the free DVD which includes actual demonstratio of some of the receipes.

Highly recommended.
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2 of 2 people found the following review helpful By Kasiaichi on 5 Aug. 2012
Format: Hardcover Verified Purchase
I found this book very useful in my kitchen. The recipes are precise and I was always succesfull. The mayo recipe is the best I've tried!
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6 of 8 people found the following review helpful By Mrs. S. Lister on 28 July 2010
Format: Hardcover Verified Purchase
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 the oil burn whilst you hastely chop three onions. Great book well thought out and tasty recipes. R.Bertinet is a talented teacher and this comes through in his writing.
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5 of 7 people found the following review helpful By DD Palmer on 4 Aug. 2010
Format: Hardcover
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. Watching the DVD that accompanies the book is like having your own Master Class with one of the top Chefs in the country. Fantastic, everyone should have this book on their kitchen shelf.
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