About Richard Bertinet

Richard Bertinet

Richard Bertinet is a French chef and baker and the author of PastryCookCrust, and Dough, which was named Best Cookbook of the Year by IACP and Best Baking and Desserts Book by the James Beard Foundation. A native of Brittany in northwest France, Bertinet began his training as a baker at the age of 14. He later moved to London to open The Bertinet Kitchen, chosen as one of the top 10 cooking schools in the world by Gourmet magazine.

Chorizo Bites

Entertaining is a cinch when you have really easy and reliable recipes, like this one, at the ready. Go on, call some friends.

  • Quick Glance
  • 25 M
  • 45 M
  • 0

Whole Spelt Risotto with Butternut Squash

We swear that this whole grain risotto doesn’t taste nearly as healthful as it actually is. But don’t take our word for it….

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • 0

Lemon and Thyme Risotto

A lilt of lemon and hints of thyme dance throughout this simple risotto, which our testers tout as the best they’ve ever tasted. But don’t just take our word for it.

  • Quick Glance
  • 30 M
  • 30 M
  • 11


Few things would be lovelier to receive at the holidays than a loaf of this traditional sweet yeast bread studded with fruit and nuts.

  • Quick Glance
  • 1 H
  • 5 H, 30 M
  • 2

Prune Rum Custard Cake

Far Breton, a specialty of Brittany, France, is a custardy cake similar to a clafouti filled with rum-soaked prunes. Far Breton is great with tea.

  • Quick Glance
  • 15 M
  • 50 M
  • 0
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