Customer Reviews

Cook: In a Class of Your Own with Richard Bertinet

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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!

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!