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Library JournalWorld-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
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