Far easier to make than you might imagine. And unspeakably more flavorful than anything you can find that’s store-bought.
About Richard Bertinet
Richard Bertinet is a French chef and baker and the author of Pastry, Cook, Crust, 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. @richardbertinet
Stollen
Few things would be lovelier to receive at the holidays than a loaf of this traditional sweet yeast bread studded with fruit and nuts.
Far Breton ~ French Custard Cake
Far Breton is a custardy cake similar to a clafouti gilded with rum-soaked prunes and a specialty of Brittany, France. And you know any dessert lovely enough for the French is gonna be something really quite special.
Lemon and Thyme Risotto
A lilt of lemon and hints of thyme dance throughout this simple risotto. The best they’ve ever tasted.
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.
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….