Cook Hardcover – Illustrated, 26 Apr 2010
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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
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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Top Customer Reviews
This is not just another cookery book, but a useful addition to any cooks library.
I'd recommend that you make sure you get the book with the free DVD which includes actual demonstratio of some of the receipes.
Most Recent Customer Reviews
Good book, very clear instructions, really caters for the home cook.Published 18 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