About Richard Bertinet

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

A loaf of stollen cut in half, with one slice cut off to show the fruit and marzipan filling.

Stollen

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

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Six homemade English muffins in tins on a baking sheet and four empty tins.

English Muffins

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Far easier to make than you might imagine. And unspeakably more flavorful than anything you can find that’s store-bought.

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  • 3 H, 30 M
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Far Breton | French Custard Cake

Far Breton | French Custard Cake

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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.

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  • 25 M
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A white bowl filled with risotto and topped with a sprig of thyme and some lemon zest

Lemon and Thyme Risotto

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A lilt of lemon and hints of thyme dance throughout this simple risotto. The best they’ve ever tasted.

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  • 30 M
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Several chorizo bites sandwich between puff pastry rounds and a biscuit cutter on a sheet of wax paper.

Chorizo Bites

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

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  • 25 M
  • 45 M
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