Free Ebook Beyond Essence: New Recipes from Le Champignon Sauvage, by David Everitt-Matthias
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Beyond Essence: New Recipes from Le Champignon Sauvage, by David Everitt-Matthias
Free Ebook Beyond Essence: New Recipes from Le Champignon Sauvage, by David Everitt-Matthias
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Beyond Essence is the third book from David Everitt-Matthias and shows a marked evolution in his food, a cuisine seven years on from the recipes which made up David's first book, 'Essence'. In these recipes, he has drawn inspiration from around the world, showcasing an even greater understanding and sensitivity towards new ingredients and techniques, yet always pairing them perfectly with classic traditions.
Beyond Essence is a joyous collection of innovative and exciting recipes, each demonstrating a craft of incredible skill and precision. These recipes will inspire keen amateur cooks and professionals alike. It is a book which confirms the talents of a remarkable artist and a natural and generous teacher, and which will further enhance the reputation of one of the world's truly great chefs.
A double-award-winning author, Beyond Essence is David's third book.
- Sales Rank: #1612204 in Books
- Brand: ABSOLUTE PRESS
- Published on: 2013-04-01
- Released on: 2013-04-01
- Original language: English
- Number of items: 1
- Dimensions: 9.79" h x 2.05" w x 9.72" l, 2.30 pounds
- Binding: Hardcover
- 192 pages
- ABSOLUTE PRESS
Review
Le Champignon Sauvage has become a legendary destination for diners from all over the world. this latest collection of recipes is destined to become an essential addition to the cookery shelves of both dedicated amateur cooks and professional chefs of all levels. -- Pierre Koffmann David Everitt-Matthias is the epitome of what a truly great modern day chef should be. -- Heston Blumenthal I tend to see David as very much Britain's equivalent of the great three-Michelin-star French chef, Pierre Koffmann, a culinary genius of similar conviction and focus. -- Gordon Ramsay
About the Author
David Everitt-Matthias is a world-class chef. His restaurant, Le Champignon Sauvage, has been open for 25 years and he has held two Michelin stars for half of those years. He has an unrelenting passion to continue to learn and improve, and to teach and improve all those who work with him. His is a cuisine which continues to evolve and which cannot fail to impress and inspire all who experience it.
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