Richard Bertinet takes us on a journey through 50 recipes, starting with a selection of little dishes to serve for a casual lunch, through to soups and all its seasonal variations, to salads, fish dishes, meat dishes and finally some delicious, desserts. You will learn all sorts of tips ― such as how to tell if a lime is juicy ― as well as essential techniques like how to make the best omelette. Richard's relaxed attitude helps you achieve the ultimate goal ― to feel more confident in the kitchen. Includes 110-minute dvd.

About the Author

Originally trained as a baker in Brittany, France, Richard has been in England since 1988 and is now very much an Anglophile. In 2005, with 20 years experience in the kitchen, baking, consulting, and teaching, Richard left London for Bath to open The Bertinet Kitchen cooking school. In the same month, his first book, DOUGH, was published by Kyle Cathie, and was winner of the Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award, and a James Beard Foundation Book Award.
Richard's second book, CRUST, received a World Gourmand Award for Best British book on Baking and a James Beard Award for Food Photography.
The school has won many accolades, including the South West Tourism Excellence Award for Best Tourism Experience and was also selected as one of 10 cookery schools in the world for the recent PBS/Gourmet series, Adventures with Ruth Reichl. The Bertinet Kitchen episode was nominated for a James Beard Award.

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