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Cook: In a Class of Your Own with Richard Bertinet Hardcover – Sep 16 2010

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Hardcover, Sep 16 2010
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Product Details

  • Hardcover: 192 pages
  • Publisher: Kyle Books; Har/DVD edition (Sept. 16 2010)
  • Language: English
  • ISBN-10: 1906868220
  • ISBN-13: 978-1906868222
  • Product Dimensions: 23.4 x 2.5 x 26.7 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #628,036 in Books (See Top 100 in Books)
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Most Helpful Customer Reviews on (beta) 4.6 out of 5 stars 7 reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars Simply the best! Nov. 21 2010
By southernman - Published on
Format: Hardcover
This is the best "cooking" book I own. I've had it a week and have already tried 6 or 8 of the recipes--all terrific! Chef Bertinet provides a nice range of scrumptious recipes and teaches their preparation. As a recreational cook, I really appreciate the easy-to-follow preparations, interesting food facts, and the simple-but-festive dishes. You're going to love this "cooking" book!
4 of 4 people found the following review helpful
3.0 out of 5 stars many typos March 29 2013
By gretel - Published on
Format: Hardcover
I really like his bread books. I guess he has opened a full fledged cooking school, but I don't think he is a trained chef, he's a trained, fine baker. Anyway, he seems to have a great personality and is a good teacher. There are many typos in this book, even in recipe descriptions, which makes me wonder if all of the recipies would be exact. He must have been embarrassed to see this after print. The format and content of the book is for beginners to advanced beginners in cooking. If you know a medium amount already about home cooking and have many cook books, this will not give you aything new in my opinion. The recipes tend towards the English culture food, more than the French, for ex. pot pies and lemon curd and such with some Ital. entrees as well thrown in. There are a lot of fish and meat dishes. If you want good photos about how to cut an opnion or sharpen a knife, you might find this book beneficial.
6 of 7 people found the following review helpful
4.0 out of 5 stars I'm adventurous and the Chef's a leader! April 2 2011
By Morningstar Sun - Published on
Format: Hardcover
The Sweet flamiche with summer berries is even now in the oven, and there are other recipes in this great book that I've tried that are also delicious. I love the way he helps: generous, direct, clear reasoning for each path a recipe goes down. When he was on the Gourmet show with Ruth Reichl I learned so much about flour . . .who knew it could be aged, and that time mattered so much. Now that is a divinely fine sense of things, don't you think? I ran into a small problem following the Chef's ingredients list for the Lemon Curd. The cornstarch quantity seemed way high, and I followed it because Bertinet is THE chef, after all- I'll follow him once in a given recipe anyway since it's his. I wrote the school and described my results. They generously replied with the right quantity of cornstarch, 1 tsp. So be aware of that, and you'll walk hand in hand with the chef to new taste adventures in your future! Uh, I still ate the Lemon Curd on toast, as have several friends!
5.0 out of 5 stars Inspiring! Oct. 20 2013
By Amazon Customer - Published on
Format: Hardcover Verified Purchase
Bought Bertinet's "Bread" book for my husband first. He's been enjoying it and wanted more. I LOVE that Bertinet responds when Hubby puts pictures of his efforts up on Twitter! Very cool! Great books!
5.0 out of 5 stars Richard Bertinet is a fantastic chef and teacher Jan. 9 2015
By ANNE107 - Published on
Format: Hardcover Verified Purchase
Richard Bertinet is a fantastic chef and teacher. I have a couple of his books and I love them both.