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Essence: Recipes from Le Champignon Sauvage

Author: David Everitt-matthias
Publisher: Absolute Press
Category: Book

List Price: ~~Ł25.00~~
Buy New: Ł14.04
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Rating: 4.5 out of 5 stars

10 reviews
Sales Rank: 3001

Media: Hardcover
Number Of Items: 1
Pages: 192
Shipping Weight (lbs): 2.3
Dimensions (in): 9.7 x 9.5 x 0.9

ISBN: 1904573525
Dewey Decimal Number: 641
EAN: 9781904573524
ASIN: 1904573525

Publication Date: September 21, 2006
Availability: Usually dispatched within 1-2 business days
Condition: Brand new book sourced directly from the publisher. Delivery in 3-5 days. Customer service 7 days per week

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Customer Reviews: Read 5 more reviews...

5 out of 5 stars

Fantastic book from a fantastic restaurant July 16, 2008
This isn't a cookbook for the faint-hearted. It is a genuine restaurant book that gives you the precise recipes for some of David's most famous dishes.
The instructions are clear and, much more importantly, they work. David's use of seasonal, British produce and wild ingredients makes for one of the most interesting and pleasing books around. I can't recommend this book and everything I have ever made from it has blown people away.

2 out of 5 stars

Strange ingredients June 10, 2008
2 out of 3 found this review helpful

Let me start by saying I am a great fan of David and Helen and some of the best meals of my life have been eaten at Le Champignon Sauvage. I am also a reasonably accomplished cook. But having rushed to buy this book I must say I am disappointed because of the large number of unusual and hard to get ingredients, making most of the recipes out of the range of people who do not have access to his excellent sources. The photography is excellent and some of the techniques are educational but as a practical book for the aspirational cook it's a bit of a dud. Ferran Adria is easier.

5 out of 5 stars

Simply Superb July 29, 2007
22 out of 25 found this review helpful

If you want to recreate Michelin star food for dinner parties this is the book for you. The recipes are actually the ones used at 'Le Champignon Sauvage' Michelin 2 star restaurant in Cheltenham. Though they all comprise several components and take a while to prepare the instructions are clear and precise including how to assemble the finished dishes. The forward interestingly is written by Gordon Ramsay but this book is far superior in recipe quality to any of his watered down offerings.
David Everitt-Matthias deserves every success with this bible.
Simply Superb!

5 out of 5 stars

Excellent April 18, 2007
10 out of 16 found this review helpful

Even As a professional chef i have rarely been interested in chef written books as i have been in Essence. Superbly written, great Photos and excellent Recipes. yes they are quite complicated but they are written in such detail and simplicity i have to congratulate David Everitt-Mathias. I have long wanted to go Champignon sauvage and this book has intensified this. Well done to all concerned with Essence as its one of the very best Thankyou

5 out of 5 stars

A step above the average January 25, 2007
9 out of 15 found this review helpful

Bought the book on reviews alone and wasn't disappointed.

The recipes definitely aren't your average, but then neither is the depth of writing or the methodologies.

I've not cooked many of the dishes in their entirety but many of the elements are so polished that they are infinitely useful in other dishes.

Not for the lazy chef or the fainthearted but brilliant non the less