LE CHAMPIGNON SAUVAGE RESTAURANT,

24-26, SUFFOLK ROAD, CHELTENHAM, GLOS. GL50 2AQ. UK.

TEL: 01242-573449 FAX: 01242-254365

'Most Innovative UK Cookbook' - The World Gourmand's book awards. “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.” Gordon Ramsay.

This magnificent cookery book is the British equivalent of The French Laundry Cookbook – a restaurant recipe book from arguably the finest chef working in Britain today. Famed 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.

'Dessert' is a the stunning second book which pushes the boundaries of the dessert chef’s art. 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.

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 purée, ice cream, sabayon or cream – to be enjoyed on their own or alongside other desserts.

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