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Essence: Recipes from Le Champignon Sauvage Hardcover – 21 Sep 2006


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Product details

  • Hardcover: 192 pages
  • Publisher: Absolute Press; First Edition edition (21 Sept. 2006)
  • Language: English
  • ISBN-10: 1904573525
  • ISBN-13: 978-1904573524
  • Product Dimensions: 24.7 x 2.2 x 24.6 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Bestsellers Rank: 23,897 in Books (See Top 100 in Books)

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Product Description

Review

"Of all the chefs' books this season Essence is the one...great
recipes, great descriptions." -- The Guardian, 25th November, 2006

'The Rolls-Royce of recipe books. It is breathtaking.' -- The Shropshire Star, October 2006

'This is a book, unlike many, that will get well thumbed over the
years.' -- Caterer and Hotelkeeper, October 2006

'This is a very special book and a good recommendation for the
serious cook.' -- The Bookseller, July 2006

About the Author

David Everitt-Matthias was awarded two Michelin stars before the age of forty.

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Customer Reviews

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Philip Linzee-gordon on 5 Dec. 2010
Format: Hardcover
I love this book. It looks great, but more than anything, the recipes are fabulous-utterly delicious and yet easy to follow. Yes there are some unusual and probably hard to get ingredients unless you go foraging in hedgerows, but almost always there are easily obtained alternatives suggested and many recipes are beautifully simple. So often celebrity chefs just want to show you how clever they are, but what comes across here is a chef who actually wants you to cook his food, and when you have? Well, it is sublime.
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79 of 86 people found the following review helpful By David Jenkins VINE VOICE on 4 Nov. 2006
Format: Hardcover
In his Foreword Gordon Ramsay says, "It is a genuine pleasure to have been asked to write the foreword to David Everitt-Matthias' insightful book, Essence." I have to say it was a genuine pleasure for me just to read through this book from cover to cover . . . mind you I did get so hungry that I had to stop for an early lunch.

Is this just another Michelin star chef cashing in on his prestigious awards or is it something more? You could be forgiven for thinking so, having randomly opened the book and seen a recipe for 'Cannelloni of veal breast and burdock with celeriac cream, horseradish froth and wood sorrel'. Frightening, and you could be forgiven for thinking this book is for professional chefs. However, you would be wrong!

This has to be one of the most exciting and interesting books about food and cooking I have read in a long time. David Everitt-Matthias is no celebrity chef writing a book to fulfil his media commitments or to cash in on TV fame. This is a delightful introduction to the cooking of a great chef and in such a way that you or me can understand the recipes . . . and cook them! None of the recipes are include for show, they are all working recipes included with the intention that anyone should feel capable of cooking them with success.

All right, if you have trouble cooking an egg then perhaps this book is not for you. But if you enjoy your food and you enjoy cooking then this books is very much one to add to your collection. There are some truly wonderful recipes throughout but the book is a great read in itself for how it explains so much about the food and what is involved in the preparation and cooking of each dish.

Essence opens with a brief Introduction followed by advice entitled 'storecupboard', described as ". . .
Read more ›
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2 of 2 people found the following review helpful By Danny Marbella on 17 Dec. 2011
Format: Hardcover
I was living in Dubai when I purchased this publication on a trip back to Old Bleighty.
Having enjoyed a few excellent evenings eating at Davids first class establishment I
was eager to get my grubby little hands on a copy of this amazing book.
Here is a little in sight....
David Everitt-Matthias, Is 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 18 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 the `chef's 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....
I have seen the front cover picture served in many restaurants over the years so this must be a true statement to Davids culinary genius...
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3 of 3 people found the following review helpful By Amazon Customer on 23 Nov. 2010
Format: Hardcover Verified Purchase
A fabulous book with the intention to inspire. It has a very down to earth basis but will bring your cooking level up a notch with elegance and style. There are suggestions how to adapt recipes with other ingredients, which I love. It has a good essential store cupboard section including delicious pickled apple and another detailed section on foraging. In the starters section it also has nibbles, the gougeres cheesy biscuits will impress. Some recipes have unusual combinations of flavours with out going overboard but will entice you to experiment as well. Well worth buying as it is a step further on from the books with basics, definitely an essential book with essential flavours!
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39 of 46 people found the following review helpful By Charles Fearnley on 25 Oct. 2006
Format: Hardcover
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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