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Essence: Recipes from Le Champignon Sauvage

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Essence: Recipes from Le Champignon Sauvage (Hardcover)

by David Everitt-Matthias (Author)

4.8 out of 5 stars See all reviews (12 customer reviews)

RRP:	�25.00
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Product details

Hardcover: 192 pages
Publisher: Absolute Press (21 Sep 2006)
Language English
ISBN-10: 1904573525
ISBN-13: 978-1904573524
Product Dimensions: 24.6 x 24.2 x 2.4 cm

Average Customer Review: 4.8 out of 5 stars See all reviews (12 customer reviews)

Amazon.co.uk Sales Rank: 12,310 in Books (See Bestsellers in Books)
Popular in these categories:
#13 in Books > Food & Drink > National & International Cookery > French
#23 in Books > Food & Drink > National & International Cookery > British

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Product Description

Caterer and Hotelkeeper, October 2006

'This is a book, unlike many, that will get well thumbed over the
years.'

The Bookseller, July 2006

'This is a very special book and a good recommendation for the
serious cook.'

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What Do Customers Ultimately Buy After Viewing This Item?

	68% buy the item featured on this page: Essence: Recipes from Le Champignon Sauvage 4.8 out of 5 stars (12) �15.75
	10% buy Dessert: Dessert Recipes from Le Champignon Sauvage 4.6 out of 5 stars (12) �15.25
	9% buy The French Laundry Cookbook 4.9 out of 5 stars (19) �22.22
	7% buy Recipes from a 3 Star Chef Limited Edition 4.8 out of 5 stars (28) �27.00

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Customer Reviews

12 Reviews

5 star:		(11)
4 star:		(0)
3 star:		(0)
2 star:		(1)
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Average Customer Review

4.8 out of 5 stars (12 customer reviews)

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Most Helpful Customer Reviews

33 of 42 people found the following review helpful:

5.0 out of 5 stars A unique book, 25 Oct 2006

By	Charles Fearnley (Gloucestershire, England) - See all my reviews

If you're lucky enough to have eaten at Le Champignon Sauvage, you'll know just how wonderful the food is. This book is a stunning and fitting representation of David Everitt-Matthias's wonderful double-Michelin-starred food. What at first appears to be a daunting array of multi-layered dishes as they would appear in the restaurant is, on closer inspection, a collection of detailed recipes that can be deconstructed in such a way that one can unite separate elements from different recipes to make the dish they want. This is an ingenious way of presenting genius food: a pick 'n' mix of the highest order.

There are wonderful inclusions of rare and wild ingredients -- leaning towards David's passion for hedgerow ingredients (which is appendicised into a handsome wild food glossary at the back of the book) -- with sensible more widely available alternatives suggested to make sure that all of the recipes remain within the capabilities of the home cook.

The book is beautifully photographed, showcasing David's fine eye for presentation and the intrinsic beauty of each dish and component part.

And if this note or praise doesn't convince, then read the words of two of the few who could genuinely be regarded as David's peers: a glowing foreword by Gordon Ramsay and a couple of dozen words on the back of the book from Heston Blumenthal: they sum up the significant contribution to this country's cuisine that Everitt-Matthias has made over the last twenty years.

Essence is a singular and stunning book by one of the most talented, dedicated and insprirational chefs around.

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28 of 37 people found the following review helpful:

5.0 out of 5 stars Simply Superb, 29 Jul 2007

By	Dr. Richard J. Pickard (Winchester, UK.) - See all my reviews (REAL NAME)

If you want to recreate Michelin star food for dinner parties this is the book for you. The recipes are actually the ones used at 'Le Champignon Sauvage' Michelin 2 star restaurant in Cheltenham. Though they all comprise several components and take a while to prepare the instructions are clear and precise including how to assemble the finished dishes. The forward interestingly is written by Gordon Ramsay but this book is far superior in recipe quality to any of his watered down offerings.
David Everitt-Matthias deserves every success with this bible.
Simply Superb!

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22 of 30 people found the following review helpful:

5.0 out of 5 stars User friendly book to inspire the serious diner and cook, 1 Dec 2006

By	The Fat Owl (Oxfordshire, UK) - See all my reviews

Unlike the dumbed-down recipes that appear in many of the books attributed to top chefs, these are dishes that David Everitt-Matthias has actually put in front of the paying customers in his Michelin 2 star restaurant. Dishes are broken down into their individual components with a clear explanation of how each is prepared and the presentation on the plate is beautifully photographed.

David E-M clearly wants readers to be able to take lessons from this book into their own kitchens without necessarily reproducing any of his dishes in their entirety. Thus he emphasises that his recipes are not set in stone but are there to be borrowed from or adapted.

Nonetheless, seeing the imagination and technical skill involved in these dishes will make many readers reach for the phone to book a table rather than head for the kitchen. A very wise move! Quite how David E-M managed to produce food like this for many years with only one other chef in the kitchen is baffling - even after a recent expansion there are only four of them serving 40 covers. And, as every article written about Champignon Sauvage seems to mention, David E-M has never missed a service in its 19-year history.

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Most Recent Customer Reviews

5.0 out of 5 stars mr smiths evaluation
this is by fare one of the best cookbooks in ever growing collection it is a testament to the author and his restaurant. Read more

Published 9 months ago by Mr. Matthew Smith

5.0 out of 5 stars awe inspiring
A truly great must have book for every aspiring cook. Precise instruction makes it easy to follow for any cook with an average skill. Read more

Published 9 months ago by Ian Howorth

5.0 out of 5 stars Fantastic book from a fantastic restaurant
This isn't a cookbook for the faint-hearted. It is a genuine restaurant book that gives you the precise recipes for some of David's most famous dishes. Read more

Published 16 months ago by Dr. A. Nicholls

2.0 out of 5 stars Strange ingredients
Let me start by saying I am a great fan of David and Helen and some of the best meals of my life have been eaten at Le Champignon Sauvage. Read more

Published 17 months ago by Kitchen fiend

5.0 out of 5 stars Excellent
Even As a professional chef i have rarely been interested in chef written books as i have been in Essence. Superbly written, great Photos and excellent Recipes. Read more

Published on 18 April 2007 by Mr. C. S. Hand

5.0 out of 5 stars A step above the average
Bought the book on reviews alone and wasn't disappointed.

The recipes definitely aren't your average, but then neither is the depth of writing or the methodologies... Read more

Published on 25 Jan 2007 by Jon D

5.0 out of 5 stars Something special
You know that this book has to be something special for Gordon Ramsay to have written the Foreword . . . Read more

Published on 4 Nov 2006 by David Jenkins

5.0 out of 5 stars essence of perfection
this book is FANTASTIC,having eaten at le champignon sauvage i was pleased to find all the courses i sampled in the book. Read more

Published on 30 Oct 2006 by Gennaro Adaggio

5.0 out of 5 stars The best Recipes Ever
If you love the restaurant and the book you will adore this addtion to your recipe collection. Exquisitie food helpful step by step instruction. Read more

Published on 15 Oct 2006 by Hc Kerslake

› See all 12 customer reviews...

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