The third book, recently published to critical acclaim.
Beyond Essence is the third book from David Everitt-Matthias and shows a marked evolution
in his food, a cuisine seven years on from the recipes which made up David’s first
book, 'Essence'. In these recipes, he has drawn inspiration from around the world,
showcasing an even greater understanding and sensitivity towards new ingredients
and techniques, yet always pairing them perfectly with classic traditions.
Beyond Essence is a joyous collection of innovative and exciting recipes, each demonstrating
a craft of incredible skill and precision. These recipes will inspire keen amateur
cooks and professionals alike. It is a book which confirms the talents of a remarkable
artist and a natural and generous teacher, and which will further enhance the reputation
of one of the world’s truly great chefs.
'Most Innovative UK Cookbook' and ‘2009 UK Winner’ The World Gourmand's book awards.
This magnificent tome was David’s first cookery book, and is considered the British
equivalent of The French Laundry Cookbook – a restaurant recipe book from arguably
the finest chef working in Britain today. Famed for dedication and single mindedness,
his cuisine is about essential flavours and the inspirational use of wild food picked
from the Cotswold countryside.
“With the publication of ‘essence’, a beautiful book filled with David’s brilliantly
conceived recipes, the keen amateur cook and dedicated professional has a chance
to recreate part of the Le Champignon Sauvage experience.” Gordon Ramsay.
The second book, a dissertation on the art of one specific culinary area.
'Dessert' is a the stunning second book which pushes the boundaries of the dessert
chef’s art. The book’s chapters focus on a specific family of ingredients: Chocolate
and Nut; Fruit; Vegetable; Roots, Pods, Seeds and Bark; and Wild. Plus a section
of essentials and basics from which craft begins and 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 can be deconstructed into
its component parts, so individual elements – such as a purée, ice cream, sabayon
or cream – can be enjoyed alone or with other desserts.
