“With the publication of Essence, a beautiful book filled with David’s brilliantly
conceived recipes, the keen amateur cook and the dedicated professional at last
have a chance to recreate part of the Le Champignon Sauvage experience.” From the
foreword by Gordon Ramsay.
This magnificent cookery book, exquisitely photographed and designed, is the British
equivalent of The French Laundry Cookbook – a restaurant recipe book from arguably
the finest chef working in Britain today. Famed the world over for his dedication
and single mindedness, his cuisine is both about essential flavours and the inspirational
use of wild food picked from the Cotswold countryside near his home.
This is an aspirational cookery book of the highest order. A book that all serious
food lovers and professional chefs will want to own and one that is surprisingly
easy to cook from (he himself produces his award-winning dishes with the smallest
two-star Michelin brigade in the world)! Everitt-Matthias was awarded two Michelin
stars before the age of forty; he has never missed a single service in his kitchen
since first opening the doors of his restaurant in Cheltenham.
His passion for wild food has informed his sensational cooking and helped him to
create a cuisine like no other chef working in Britain today. Essence is a collection
of recipes from a chef at the top of his industry.