A book of astonishing originality, destined to become a classic work on the art of the dessert chef.
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.
Everitt-Matthias is that rare thing: a perfectionist with the
patience and ability to teach
*The Bookseller*
These desserts are special occasion masterpieces that have quite
rightly played a part in earning him a reputation as one of the
finest cooks in the country
*Caterer and Hotelkeeper*
The Rolls Royce of cookery books
*Flavour*
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