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Dessert: Dessert Recipes from Le Champignon Sauvage [Hardcover]

David Everitt-Matthias
4.5 out of 5 stars  See all reviews (23 customer reviews)
RRP: 25.00
Price: 17.00 & FREE Delivery in the UK. Details
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Book Description

3 Mar 2009
"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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Dessert: Dessert Recipes from Le Champignon Sauvage + Essence: Recipes from Le Champignon Sauvage + Beyond Essence: New Recipes from Le Champignon Sauvage
Price For All Three: 54.40

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Product details

  • Hardcover: 160 pages
  • Publisher: Absolute Press (3 Mar 2009)
  • Language: English
  • ISBN-10: 1906650039
  • ISBN-13: 978-1906650032
  • Product Dimensions: 2 x 24.1 x 24.9 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: 101,170 in Books (See Top 100 in Books)

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Product Description

About the Author

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.

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Customer Reviews

4.5 out of 5 stars
4.5 out of 5 stars
Most Helpful Customer Reviews
13 of 13 people found the following review helpful
5.0 out of 5 stars Amazing 26 Mar 2009
Format:Hardcover
I disagree with moz88.I am a pastry chef and found the recipies to be inovative, seasonal and inspired. It is worth noting that Davids cooking style can be rustic even messy and that michelin stars are awarded based on flavour and not presentation.
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7 of 7 people found the following review helpful
5.0 out of 5 stars dessert recipes from le champignon sauvage 31 Mar 2009
By fabian
Format:Hardcover
outstanding-must have book, the best you will read all year. its packed full of recipes and the chef gives suggestions using other ingredients which is really helpful. Its not just a book full of pictures it full of things you can use. Get it!
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3 of 3 people found the following review helpful
5.0 out of 5 stars Dessert Recipies 3 May 2011
By Polly
Format:Hardcover|Verified Purchase
I bought this for a present but I will have to treat myself, I already have 'Essence' which I recommend and do not doubt that this will be as invaliable in the kitchen.
A lot of the dishes have icecream but are made up of different componants which you may choose to make only one of them or all!
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3 of 3 people found the following review helpful
5.0 out of 5 stars Brilliant 26 Mar 2009
Format:Hardcover
bloomin fantastic book and as good if not a step up from essence, a real treat for chefs and aspiring cooks.
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10 of 12 people found the following review helpful
5.0 out of 5 stars How a book should be written! 4 April 2009
By StevieL
Format:Hardcover
Davids first book Essence was like a breathe of fresh air - intelligently written, recipes that inspired, ingredients thoughtfully used and pictures to match. Dessert steps up to this mark then takes one step further! the chapters are broken down sensibly and cover everything you could think of and more. Everything is possible to make in a domestic kitchen and no real special equipment is needed. You can tell David is not a pastry chef - it breaks away from the normal traditional desserts every chef covers and considers taste, textures and good local produce. An inspiration to chefs like myself and anyone who likes to cook at home! What's next and when!
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5 of 6 people found the following review helpful
5.0 out of 5 stars Destined to become another classic 17 Dec 2011
Format:Hardcover
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.
Another fantastic publication the love from Davis is so clear to see..
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5 of 6 people found the following review helpful
4.0 out of 5 stars Beautiful book! 6 Jun 2009
Format:Hardcover|Verified Purchase
A beautiful book with a lot of pictures. The recipes are well explained, but it is not a book for beginners.
There is ice cream with almost all the recipes.
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5 of 6 people found the following review helpful
5.0 out of 5 stars A must have book 4 April 2009
By Jo Jo
Format:Hardcover
One of the best dessert books I have ever read, Interesting use of ingredients, Following in the foot steps of essence the recipes are easy to follow but more importantly actually work. Well worth the buy
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Most Recent Customer Reviews
5.0 out of 5 stars Great
Really noce book, even if you can't make the recipes you can get some great ideas for presentation as the photography is excellent
Published 4 months ago by PrincessCakes
5.0 out of 5 stars Love it
Love this book . Excellent for inspiration. Well illustrated . I purchased the book to trigger off new ideas and it worked for me. Each to their own !!!!
Published 5 months ago by Nancy Clarke
4.0 out of 5 stars More photos pls
I just bought this book not long ago. It seems like I discovered this book a bit late. The plating isn't modern enough comparing to now in 2014. Read more
Published 5 months ago by P-Money
1.0 out of 5 stars Content poor
Far to pretentious book with ingredients
the average home cannot find let alone afford !
Wish i hadnt bought this book, only bought it
because other people... Read more
Published 12 months ago by MR L P MARKIEWKA
5.0 out of 5 stars Great reading and still a classic !!
even though these recipes are not for your average cook they do give you a fantastic mix of flavour and texture. his team of chefs are very good...
Published 13 months ago by Chef Bruce
5.0 out of 5 stars Brilliant
I bought this for my boyfriend who is a pastry chef and he loves it! Has a wide range of deserts that are very creative!
Published 16 months ago by R. J. Hickman
5.0 out of 5 stars Sublime!
Simply stunning - unquestionably the book that elevates the dessert into the grand finale that finishes any great dining experience!
Published 17 months ago by Alistair Owen-Thomas
5.0 out of 5 stars amazing book
the dessert book was also nice as the essence cooking book.well done ,we are waiting a new one.thanks you x
Published 18 months ago by mariatos s
4.0 out of 5 stars great dessert book
i really enjoy looking through this book. a lot of ideas and i enjoy the rustic plating. the chef knows what he wants and delivers that.
Published on 5 Oct 2010 by Alex Weissen
5.0 out of 5 stars he s done it again !!!
Thanks David, again a very good book, clear , pleasant, innovative, original. the recipe for the recipe books is working.
Published on 9 July 2009 by Rp Dupont
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