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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!


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