Cook: Learn & Enjoy

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Richard Bertinet takes us on a journey through 50 recipes, starting with a selection of little dishes to serve for a casual lunch, through to soups and all its seasonal variations, to salads, fish dishes, meat dishes and finally some delicious, desserts. You will learn all sorts of tips — such as how to tell if a lime is juicy — as well as essential techniques like how to make the best omelette. Richard's relaxed attitude helps you achieve the ultimate goal — to feel more confident in the kitchen. Includes ...

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2010-09-16 Hardcover New Ships in a Sturdy Box-Richard Bertinet takes us on a journey through 50 recipes, starting with a selection of little dishes to serve for a casual ... lunch, through to soups and all its seasonal variations, to salads, fish dishes, meat dishes and finally some delicious, desserts. You will learn all sorts of tips-such as how to tell if a lime is juicy-as well as essential techniques like how to make the best omelet. Richard's relaxed attitude helps you achieve the ultimate goal-to feel more confident in the kitchen. Includes 110-minute dvd. Read more Show Less

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Overview

Richard Bertinet takes us on a journey through 50 recipes, starting with a selection of little dishes to serve for a casual lunch, through to soups and all its seasonal variations, to salads, fish dishes, meat dishes and finally some delicious, desserts. You will learn all sorts of tips — such as how to tell if a lime is juicy — as well as essential techniques like how to make the best omelette. Richard's relaxed attitude helps you achieve the ultimate goal — to feel more confident in the kitchen. Includes 110-minute dvd.

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Editorial Reviews

Library Journal
World-renowned baker, chef, and cooking school operator Bertinet (James Beard and Julia Child Award-winning author of Dough) swings open the restaurant kitchen door to insist that it is method, not magic, that leads to fantastic epicurean creations. Fifty concept-centered recipes effectively showcase a range of techniques and ideas, demonstrating not only how to cook a dish from start to finish but how to cook, generally, with cross-recipe principles. The devil may be in the details (such as prep work), but Bertinet projects practicality and efficiency with an easy and encouraging clarity. Verdict Without gimmicks or posing, Bertinet engages and informs throughout the text (and on the equally invaluable companion DVD). Great advice and tips abound via Q&A-type asides, from oiling the meat instead of the pan (to ensure total coverage and even coating) to reducing sauces (and fixing lumpy ones). An excellent source of no-step-left-behind advocacy for the how-and-why-minded home cook. Highly recommended.—Ben Malczewski, Ypsilanti Dist. Lib., MI

(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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Product Details

  • ISBN-13: 9781906868222
  • Publisher: Kyle Cathie Limited
  • Publication date: 9/16/2010
  • Pages: 192
  • Product dimensions: 8.90 (w) x 10.10 (h) x 1.00 (d)

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