26 of 33 people found the following review helpful
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,… Read more