26 of 33 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
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.