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

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Hardcover, September 16, 2010
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Product Details

  • Hardcover: 208 pages
  • Publisher: Kyle Books; Har/DVD edition (September 16, 2010)
  • Language: English
  • ISBN-10: 1906868220
  • ISBN-13: 978-1906868222
  • Product Dimensions: 1 x 9.1 x 10.4 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #1,075,086 in Books (See Top 100 in Books)

Editorial Reviews


"Richard has inspired me in so many ways...a terrific teacher." --Ruth Reichl

From the Publisher

Layered Omelet
This is a quick and easy variation on the flat Spanish-style tortilla or Italian frittata. Instead of making one quite thick omelet, you make seven thin one --one plain and six with different flavorings--that cook in no time. You then stack them up and cut through them all so each layer tastes different. It is a great dish to serve with drinks at a party or as a snack.
Organization is the key here, so get your own little production line going. Have seven little bowls or glasses ready in front of you, each containing 2 eggs, 1 teaspoon milk, and a few twists of salt and pepper. Behind all but the first (which is going to be plain) have a bowl or glass with each of the flavorings: finely diced mushrooms; finely diced zucchini; skinned, deseeded, and finely diced tomato; finely diced or grated Gruyère; finely grated Parmesan; and finely chopped herbs.
Line a flat baking sheet with parchment paper, ready to stack the omelets on as you cook them.
For 6 as an appetizer or 24 party portions
For each of the 7 omelets
2 large eggs (preferably free-range)
1 teaspoon milk
sea salt and freshly ground black pepper
1 teaspoon vegetable oil
For the flavorings
2 button mushrooms
1/2 zucchini
1 tomato
1/4 cup grated Gruyère
4 tablespoons Parmesan
small handful of mixed herbs, e.g., a few leaves of fresh sage, rosemary, thyme, and oregano
1. Heat 1 teaspoon of vegetable oil in a frying pan (about 8 inches in diameter) over medium heat. Ideally, use a nonstick omelet pan or a frying pan that you use regularly and know won't stick.
2. Quickly whisk your first set of eggs and milk with a fork and pour into the pan, lifting and tilting it so that the egg covers the whole of the base. Cook for about 11/2 minutes until the egg looks just cooked on top, and then slide it gently out of the pan onto your parchment paper. Don't overcook it; you will be putting another omelet on top of it in a minute or so, and as you keep on adding layers the heat of each omelet will continue to cook the one beneath.
3. Put another teaspoon of oil into your pan. Whisk your second set of eggs and milk, and repeat, but this time as soon as you spread the eggs over the pan, scatter over your first filling--in this case, the mushrooms. Cook for 1 1/2 minutes, as before, and then slide on top of the plain omelet.
4. Continue in this way until you have one plain and six different-flavored omelets sitting one on top of the other. Then put another sheet of parchment paper on top of the stack and press down gently. The oil in each omelet will help them all to stick together as one.
5. You can serve the layered omelet warm or cold. Either way, cut into big wedges, or smaller bite-sized squares. If you want to serve small squares at a party, skewer them with toothpicks so that people can pick them up easily.

More About the Author

Originally from Brittany in Northwest France, Richard trained as a baker
both in Brittany and at the Grand Moulin de Paris. His catering background
included a stint at the Silver Plough at Pitton in Salisbury, England, where
in 1990, he was awarded American Express Magazine's UK Pub of the Year.

In 1996, a position as Operations Director with the Novelli Group of
restaurants brought him to London, where he set up the Dough Co., his
consultancy business, in 2000. Since then Richard split his time between
advising on the development of new products for several of the supermarket
chains, teaching, and writing.

In 2004, with a young family, Richard and his wife Jo decided to head to
Bath, England, to be closer to Jo's family. The plans for The Bertinet
Kitchen began to take shape and they opened in September 2005, the same year
that Richard's first baking book, DOUGH, was published by Kyle Cathie. That
book went on to win the 2006 Best Cookbook of the Year Award from the IACP
and the 2006 James Beard Foundation Award for Excellence for Best Book in
the Baking and Desserts category.

Richard published his second book, CRUST, in 2007, and is writing a third
book, COOK, to be published in 2010. The school has won many accolades and
was recently chosen as one of the top 10 cooking schools in the world by
GOURMET magazine. Visit it online at www.thebertinetkitchen.com

Customer Reviews

4.2 out of 5 stars
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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By southernman on November 21, 2010
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!
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6 of 7 people found the following review helpful By Morningstar Sun on April 2, 2011
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!
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2 of 2 people found the following review helpful By gretel on March 29, 2013
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.
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By Jennifer H. Bishop on October 20, 2013
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!
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