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.
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.