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COOKBOOKSC: 'Cake' to 'Culinary' >  Cook In A Class



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Cook: In a Class of Your Own with Richard Bertinet


by Richard Bertinet

If you find yourself bursting with frustration and questions every time you read a recipe, or blindly following instructions without really knowing why, then this is the book for you. Just as if you were in the kitchen with award-winning chef Richard Bertinet, he welcomes you in and draws on his experience of teaching everyone from novices to experienced cooks, to expand on the detail of each recipe, explaining the way things should look, feel, and taste, helping you to really understand what you are doing and encouraging you to relax, enjoy, and develop your cooking.

He has chosen fifty key recipes, from soups and salads to fish dishes, roasts, and desserts, each of which is packed with information and peppered with the kind of Questions and Answers that regularly crop up during classes at The Bertinet Kitchen. Not just the big issues, such as "how do you bone a chicken?" and "why rest meat?" but all those little questions that cookbooks frequently miss out, such as "what is a pinch of salt?" "do you always use the same ratio of vinegar and oil for vinaigrette?" or "which potatoes should I use for mashing?"

There is also a 110-minute dvd included with Richard cooking some of the key dishes to give you a greater understanding. Richard also wants to emphasize the fun you can have in the kitchen. It shouldn't be a chore or an effort - it can be enjoyable and hugely satisfying. And when you have confidence in your cooking, any dish is possible!



Cake Art        Canal House Cooking Volume No. 7        Cape Cod Table        Caribbean Food        Celebrate: Italian Style        Celebrating the Seasons        Cheater BBQ        Chef's of RodnReel        Chef's on the Farm        Chicken Soup for the Soul        Chicken Soup for the Dieter's Soul        Chocolate for Breakfast        Cholesterol Down        Cholesterol: Food, Facts and Recipes        Christmas 101        The Christmas Table        Cider Beans, Wild Greens, & Dandelion Jelly        Classic Breads        CloneBrews        Cocktails by Flavor        Cocktail Primer        College Student's Guide to Eating Well on Campus        The Colonial Williamsburg Tavern Cookbook        Come In, We're Closed        Complete Book of Pies        Complete Book of Raw Food        Complete Guide to Gluten Free & Dairy Free Cooking        Complete Idiot's Guide to Grilling        Idiot's Pizza and Panini        Idiot's Guide to Vegan Cooking        The Complete Vegan Kitchen        The Complete Whole Grains Cookbook        Cook In A Class        Cookbooking        The Cookbook Decoder        Cookie Craft        Cookie Craft Christmas        Cookies to Die For!        Cookie Swap!        Cooking for Two        Cooking the Cowboy Way        Cooking New American        Cooking at Home        Cooking 1-2-3        Cooking Green        Cooking School Secrets        Cooking with Shelburne Farms        Cooking Your Way To Romance        Country Cooking of France        Country Living Eating Outdoors        Country Living Flavors        Country Living Great Cakes        Crab        Creative Cakes Anyone Can Make        Crepes, Waffles & Pancakes!        Cucina Ebraica        Cucina Povera        CIA Cookbook        Cutie Pies




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