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Essence: recipes from le champignon sauvage

Everitt-Matthias, David

Verlag: Absolute Press, 2006
ISBN 10: 1904573525 / ISBN 13: 9781904573524
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Titel: Essence: recipes from le champignon sauvage

Verlag: Absolute Press

Erscheinungsdatum: 2006

Einband: Hardcover

Zustand: New


Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: A unique collection from the 'chef's chef' David Everitt-Matthias. Buchnummer des Verkäufers ABE_book_new_1904573525

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Inhaltsangabe: 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 25 years in a small restaurant in the Cotswold town of Cheltenham. Where other chefs have been seduced by the lure and bright lights of television and media stardom, David has been cooking relentlessly, not missing a single service since the day the restaurant's doors first opened in 1987. In the ensuing years he has established himself as a superb chef whose every new dish attracts the attention of fellow professionals and foodies alike. Amazingly, all this extraordinary food comes out of a kitchen with a brigade of just three! It is this necessary paring down of process and technique that makes his recipes so approachable for the domestic cook. 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 and gives his book, Essence, its very special flavour. Beautiful photography by Lisa Barber completes this very special book. Foreword by Gordon Ramsay. David's follow-up book, Dessert, published in 2009, is also available.

Über den Autor: David Everitt-Matthias bestrides the British restaurant scene like few other chefs, respected and admired worldwide. Essence his first book 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 2012.

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