Just like Richard's award-winning cookery courses and other books, the aim of this cookbook is to make techniques simpler and easier to understand so that you have the confidence to make dishes on your own, and to even invent your own creations. Taking 50 classic recipes, he uses them to illustrate useful techniques - such as how to thicken a soup or how to use cheaper cuts of meat - which are then supplemented by variations, and how to use the recipe for different dishes. Learn how to brown meat properly whilst making a Chicken and Bacon Casserole; get to grips with how to season dishes correctly; and, master Creme Anglaise so you can wow your guests with Lavender and Honey Creme Brulee. Each recipe comes with simple, but often overlooked, tips to deepen your understanding of how everything works, making this a must-have book in the kitchen.

Author Biography

Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000. He then started The Bertinet Kitchen in 2005 in Bath and his cookery and baking classes sell out almost immediately. ww.thebertinetkitchen.com