Beyond Essence: New Recipes From Le Champignon Sauvage
A third book from two-Michelin star chef and award-winning author, David Everitt-Matthias and one of the major restaurant book releases of 2013. David Everitt-Matthias is one of the world’s great chefs. Two award-winning and best-selling books already testify to his ability to ably transfer his gift for creating incredible food onto page. Beyond Essence shows a marked evolution in his recipes, which have developed from his first title, Essence, with inflections and techniques drawn from David’s ever-expanding knowledge and love of exciting ingredients and new movements from around the world, which he pairs perfectly with classic traditions. Marrying big flavours and an ability to make ingredients taste more of themselves than seems possible remain the hallmarks of his food. For chefs and keen amateurs, this will be one of the must-have books of the year. Stunning photography from Lisa Barber. David is also the author of the award-winning cookbooks Essence and Dessert.