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Dessert: Dessert Recipes from Le Champignon Sauvage - David Everitt-Matthias
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David Everitt-Matthias:

Dessert: Dessert Recipes from Le Champignon Sauvage - hardcover

2009, ISBN: 1906650039

[SR: 12092], Hardcover, [EAN: 9781906650032], Absolute Press, Absolute Press, Book, [PU: Absolute Press], 2009-03-03, Absolute Press, "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."", 1039852, Puddings & Desserts, 66, Food & Drink, 1025612, Subjects, 266239, Books

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Dessert: Dessert Recipes from Le Champignon Sauvage - David Everitt-Matthias
book is out-of-stock
(*)

David Everitt-Matthias:

Dessert: Dessert Recipes from Le Champignon Sauvage - hardcover

2009, ISBN: 1906650039

[SR: 12092], Hardcover, [EAN: 9781906650032], Absolute Press, Absolute Press, Book, [PU: Absolute Press], 2009-03-03, Absolute Press, "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."", 1039852, Puddings & Desserts, 66, Food & Drink, 1025612, Subjects, 266239, Books

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Dessert: Recipes from Le Champignon Sauvage - Everitt-Matthias, David / Blumenthal, Heston
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Everitt-Matthias, David / Blumenthal, Heston:
Dessert: Recipes from Le Champignon Sauvage - used book

ISBN: 9781906650032

ID: 7766602

With no specific dessert chef training, David approaches the idea of dessert free from doctrine, and instead, is able to instruct with precision and passion. A great originator of recipes, David has created a book that is singular in its content, style, and astonishing originality. The chapter titled Chocolate and Nut contains recipes for White Chocolate, Banana, and Peanut Bread Pudding with Chestnut Honey Ice Cream; and Bitter Chocolate and Black Olive Tarts with Fennel Ice Cream. A Fruit chapter includes Cantaloupe Melon Soup with Watermelon, Roasted Strawberries and Strawberry Sorbet. The section on Vegetable desserts contains Jerusalem Artichoke Cheesecake with Bergamot Glaze and Peanut Ice Cream; and Sweetcorn Cream with Caramel and Popcorn Ice Cream. From Roots, Pods, Seeds and Bark he creates Green Aniseed Beignets; or Liquorice Macaroons with Tangerine Jelly and Sorbet. And lastly, a section devoted to Wild foods offers Sorrel Ice Cream with Wood Sorrel and Compote of Brambles; as well as Acorn Tiramisu. "Dessert" is destined to become a classic of seasonal, innovative cooking. Dessert: Recipes from Le Champignon Sauvage Everitt-Matthias, David / Blumenthal, Heston, Absolute Press

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Dessert - David Everitt-Matthias
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David Everitt-Matthias:
Dessert - new book

2009, ISBN: 1906650039

ID: 19707798354

[EAN: 9781906650032], Neubuch, [SC: 28.52], [PU: Absolute Press Mrz 2009], Cooking|Courses & Dishes|Desserts, Neuware - Dessert is an extraordinary book from two-Michelin-starred chef, David Everitt-Matthias. 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 puree, ice cream, sabayon, sorbet or cream - to be enjoyed on their own or alongside other desserts. Dessert is a book of astonishing originality, destined to become a classic. 160 pp. Englisch

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Dessert - David Everitt-Matthias
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David Everitt-Matthias:
Dessert - hardcover

ISBN: 9781906650032

Hardback, [PU: ABSOLUTE PRESS], A book of astonishing originality, destined to become a classic work on the art of the dessert chef., Desserts

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Details of the book
Dessert: Recipes from Le Champignon Sauvage
Author:

Everitt-Matthias, David

Title:

Dessert: Recipes from Le Champignon Sauvage

ISBN:

1906650039

Aspirational cookery book, a follow-up to the successful "Essence". With recipes from his Michelin-starred restaurant, this can be used by professional chefs as well as by those people who want to raise their game without being yelled at in a frantic kitchen. Illustrated in colour, with a foreword by Heston Blumenthal.

Details of the book - Dessert: Recipes from Le Champignon Sauvage


EAN (ISBN-13): 9781906650032
ISBN (ISBN-10): 1906650039
Hardcover
Paperback
Publishing year: 2010
Publisher: ABSOLUTE PR
159 Pages
Weight: 0,907 kg
Language: eng/Englisch

Book in our database since 02.01.2009 17:16:46
Book found last time on 07.01.2017 14:08:47
ISBN/EAN: 1906650039

ISBN - alternate spelling:
1-906650-03-9, 978-1-906650-03-2

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