Essence: Recipes From Le Champignon Sauvage


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SKU: BL0013
Author: David Everitt-Matthias
Cuisine: France
Publisher: Absolute Press
Pages: 192 pages
Format: Hardback
Year Published: 2006
Difficulty: Challenging  
Photography: Richly Illustrated  


Publisher's Introduction

David Everitt-Matthias, 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 Cheltenham. He has established himself as the 'chef's chef' whose dishes attract the attention of fellow professionals. 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 gives his book a very special flavour. It includes a foreword by Gordon Ramsay.

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

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