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In this highly original cookbook, the founder of the Bertinet Kitchen school takes 50 key recipes, from soups and salads to fish, roasts and puddings, presenting each as a masterclass in essential techniques. Every recipe is packed with information and answers to the questions that crop up in his classes, such as 'How do you bone a chicken?' and 'Which potatoes should I use for mash?' The accompanying DVD shows the author demonstrating his tips and techniques.