Dessert by David Everitt-Matthias
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.
Everitt-Matthias is that rare thing: a perfectionist with the patience and ability to teach * The Bookseller *
These desserts are special occasion masterpieces that have quite rightly played a part in earning him a reputation as one of the finest cooks in the country * Caterer and Hotelkeeper *
The Rolls Royce of cookery books * Flavour *
These desserts are special occasion masterpieces that have quite rightly played a part in earning him a reputation as one of the finest cooks in the country * Caterer and Hotelkeeper *
The Rolls Royce of cookery books * Flavour *
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.
| SKU | Nicht verfügbar |
| ISBN 13 | 9781906650032 |
| ISBN 10 | 1906650039 |
| Titel | Dessert |
| Autor | David Everitt-Matthias |
| Buchzustand | Nicht verfügbar |
| Bindungsart | Hardback |
| Verlag | Absolute Press |
| Erscheinungsjahr | 2009-03-03 |
| Seitenanzahl | 160 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |