feedback
On our classes:
" Richard & Jo -- just a quick note to say thanks for a great experience in your kitchen.
Myself & Polly had a blast on the French country cooking course back on 1st September. We've done the chicken since, but this Sunday may be a good excuse to get some practice with the far Breton. "
Myself & Polly had a blast on the French country cooking course back on 1st September. We've done the chicken since, but this Sunday may be a good excuse to get some practice with the far Breton. "
" I just wanted to say thank you so much for a wonderful Dine & Learn last night. Richard Guest was truly inspiring and the food was delicious, with a wonderful choice of wine to match each course.
We will certainly be recommending The Bertinet Kitchen to everyone! "
We will certainly be recommending The Bertinet Kitchen to everyone! "
" I just wanted to say thank you for the excellent sauces course that I attended today. I enjoyed myself immensely and was impressed at the informal, relaxed environment - which is especially nice when you are a novice like myself. I will practice what I have learned, and may enjoy a medium-to-well done steak with the hollandaise sauce and a drop of fine old English bitter "
" Thank you so much for a great 'hands-on' demo on Saturday. You made my weekend!
Made more bread this morning. I'm hooked. "
Made more bread this morning. I'm hooked. "
"Just wanted to write and thank you for a fabulous class (Bread 1). Although I have been using your book since Christmas, attending the course made me realise what I was doing wrong. Since returning home, I have made lots more bread and everything about it is better, particularly the texture and the way in which it rises during cooking"
On 'DOUGH':
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I want to thank you for your wonderful book, DOUGH (and the very helpful DVD). Since I bought this book a few weeks ago, I have turned into a bread making genius. The breads in the store are nowhere near as good as mine/yours.
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I have been making bread for over 25 years but, after my wife bought me your
book Dough for Christmas my breadmaking has been transformed! No longer do
I use bread tins or crocks, no longer do I kneed energeteiclly and the
creation of a wetter dough and use of a granite block on which to bake the
loaves has made such a difference!
Thank you for the inspiration this book has provided
" I have just made my first batch of bread using your white bread recipe and method from your book Dough. The results amazed me – I am now a bread baker! I have spent years attempting to make bread with varying (not satisfactory) results. Your book and DVD has changed that forever. "