Pastry

by Richard Bertinet

Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips on how to avoid mistakes or how to put them right if you do slip up. With recipes ranging from savouries, such as Duck Pie, Pumpkin and Ricotta Tarts and Sausage Rolls, to all the sweet treats you can imagine, such as delectable Prune and Rum Tarts, Passion Fruit Cheesecakes and a sumptuous Tarte Tatin, this is every cook's pastry bible. Beautifully illustrated with line drawings and colour photography by the award-winning photographer Jean Cazals, this is an essential cookbook for every budding baker.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

224 pages, Kindle Edition

First published May 3, 2012

About the author

Originally from Brittany in north-west France, Richard trained as a baker from the age of 14. Having moved to the UK in the late 1980s, he started cooking and his catering background included stints at the Chewton Glen Hotel, as head chef at both the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton in Salisbury where in 1990 he was awarded the Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year. In 1996, a position as Operations Director with the Novelli Group of restaurants brought him to London where in 1998 he started advising small food related businesses. The business flourished causing Richard to set up the Dough Co, his consultancy business, in 2000 and to split his time between consultancy work advising on the development of new products for several supermarket chains, teaching and writing.

In 2004, with a young family, Richard and his wife Jo decided that it was time to leave London and head West to be closer to Jo’s family. The plans for The Bertinet Kitchen began to take shape and they found the premises at 12 St Andrew’s Terrace, Bath at the tail end of that year.

The cookery school opened in September 2005 in the same month that Richard’s first book Dough was published to critical aclaim and a host of awards (IACP cookery book of the year 2006, James Beard Award for Best Book (Baking & Deserts) and the Julia Child Award for Best First Book). Richard published his second book Crust in 2007 (World Gourmand Award for Best UK Book -Baking) and Cook – In A Class of Your Own in 2010. Two immensely popular books have followed: Pastry in 2012 and Patisserie Maison in 2014.

Richard was named the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010.

Richard makes regular TV appearances on programmes such as Saturday Kitchen and An Extra Slice.

Reviews

[KellyM · Rating 3 out of 5]

I borrowed this book from the library before deciding whether to purchase. I’m very glad that I did because while it is an excellent book in terms of content, there is one show stopper negative factor for me, and that is the units of measurement.

I typically bake using metric measures, but this book uses imperial. I do have a scale that weighs in both units; however, the imperial measurements are in odd numbers such as 8.9 ounces of flour which equates to 252.3 grams. If Imperial measures must be used in the book, then it would be much more ‘user friendly’ to state whole or half numbers only. For example, 8 ounces, 8.5 ounces, 9 ounces, etc.

While I really like everything else about this book, the fact that metric measures are not provided has stopped me from purchasing it or giving the book a 5-star rating.

[Laura · Rating 4 out of 5]

great review of a rnage of pastry. a great reference.

[Armando Texis · Rating 5 out of 5]

me gusta sus clase de richad bertinet he tranajado en su tecnica de amasado que es lo que mas me impresiono
no soy panadero solo soy una persona que disfruta el olor a pan fresco y elaborado frente a mi. he visto varios videos de Richard Bertiner apenas unos meses. gracias

[Michele Davis · Rating 5 out of 5]

Worth every penny. I'm an amazing baker and muffin maker but he taught me how to be better. It was like having a classe, and as a published author myself, of technical how-to books I am uniquely qualified to state this how-to book was spectacular!

[Meg Dean · Rating 3 out of 5]

Not a bad book. A lot of tree nuts (which I cannot have)...but otherwise, ok.

[Inge Jansen · Rating 4 out of 5]

Very good book, but recipes lacked clear metric measurements, so I had to convert everything