With one critically acclaimed book already under his belt, chef David Everitt-Matthias' is at it again with the release of "Dessert: Dessert Recipes From Le Champignon".
The book pushes the boundaries of the dessert chef’s art, which is more amazing considering David has no specific pastry chef training. He 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 purée, ice cream, sabayon or cream – to be enjoyed on their own or alongside other desserts.
The book’s 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 of essentials and basics from which his craft begins and several pages of petits fours.
Please note that in order to maximise the discounts that we pass on to you we do not hold stock on hand. We requisition stock as you order and it may take longer to dispatch items to you.
This product was added to our catalog on Tuesday 16 June, 2009.
