Essence
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Essence : Recipes from Le Champignon Sauvage

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David Everitt-Matthias, one of just a few highly respected chefs in Britain to have gained two Michelin stars, has been developing his unique cuisine over the past 18 years in a small restaurant in Cheltenham. He has established himself as the 'chef's chef' whose dishes attract the attention of fellow professionals. His passion for wild food, which he searches out in the countryside near his home, adds a very singular and appealing dimension to his food gives his book a very special flavour. It includes a foreword by Gordon Ramsay.

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  • Hardback | 192 pages
  • 242 x 246 x 24mm | 1,038.73g
  • 01 Sep 2007
  • ABSOLUTE PRESS
  • Bath
  • English
  • colour illustrations, frontispiece
  • 1904573525
  • 9781904573524
  • 92,929

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Author Information

David Everitt-Matthias was awarded two Michelin stars before the age of forty.

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