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    Dessert: Dessert Recipes from Le Champignon Sauvage (Hardback) By (author) David Everitt-Matthias

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    Description"Dessert" is an extraordinary book from two-Michelin-starred chef, David Everitt-Matthias. Following on from his critically acclaimed debut, "Essence," this stunning second book explores the world, and pushes the boundaries, of the dessert chef's art. Each of the book's five main chapters focuses on a specific family of ingredients: Chocolate and Nut; Fruit; Vegetable; Roots, Pods, Seeds and Bark; and Wild. There is also a section outlining the essentials and basics from which his craft begins and several pages of Petits Fours - the perfect finishing touch. With no specific pastry chef training, David approaches the idea of dessert free from doctrine and received wisdom. A great originator and writer of recipes - someone who is able to instruct with precision and passion - he has created a book that is singular in its content, style and technique. Each recipe in "Dessert" can be deconstructed into its component parts, enabling individual elements from within - such as a pure, ice cream, sabayon, sorbet or cream - to be enjoyed on their own or alongside other desserts.""


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  • Full bibliographic data for Dessert

    Title
    Dessert
    Subtitle
    Dessert Recipes from Le Champignon Sauvage
    Authors and contributors
    By (author) David Everitt-Matthias
    Physical properties
    Format: Hardback
    Number of pages: 160
    Width: 249 mm
    Height: 251 mm
    Thickness: 25 mm
    Weight: 907 g
    Language
    English
    ISBN
    ISBN 13: 9781906650032
    ISBN 10: 1906650039
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 03
    B&T General Subject: 240
    LC subject heading: ,
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBVQ
    Warengruppen-Systematik des deutschen Buchhandels: 14550
    DC22: 641.86
    BISAC V2.8: CKB024000
    LC subject heading:
    LC classification: TX773 .E828 2009
    Thema V1.0: WBVQ
    Illustrations note
    Full colour photography
    Publisher
    ABSOLUTE PRESS
    Imprint name
    ABSOLUTE PRESS
    Publication date
    01 April 2010
    Publication City/Country
    Bath
    Author Information
    David Everitt-Matthias bestrides the British restaurant scene like few other chefs, respected and admired worldwide. His first book, "Essence," was an instant commercial and critical success when first published in 2006, and has since become an essential tool for professional chefs and enthusiastic amateurs alike. It won the 2006 World Gourmand Award for 'Most Innovative UK Cookbook'. His second book, "Dessert," was published in 2009 and also won a World Gourmand Award, the runner-up in the 'Best Cookery Book in the World' category. His 2-Michelin-star restaurant, Le Champignon Sauvage in Cheltenham, continues to go from strength to strength. His third book, "Beyond Essence," is published in autumn 2012.