Absolute Press

AWARD-WINNING:

'Most Innovative UK Cookbook'

2006 World Gourmand Awards

Essence: Recipes from Le Champignon Sauvage
David Everitt-Matthias

9781904573524
£25
Hardback
240 x 240mm
192pp
Full colour
2006

Buy this title at Amazon.co.uk

David Everitt-Matthias, one of just a few highly respected chefs in Britain to have gained two Michelin stars, has been developing his unique cuisine over the past 18 years in a small restaurant in the Cotswold town of Cheltenham. Where other chefs have been seduced by the lure and bright lights of television and media stardom, David has been cooking relentlessly, not missing a single service since the day the restaurant’s doors first opened in 1987. In the ensuing years he has established himself as the ‘chef’s chef’ whose every new dish attracts the attention of fellow professionals and foodies alike. Amazingly, all this extraordinary food comes out of a kitchen with a brigade of just three! It is this necessary paring down of process and technique that makes his recipes so approachable for the domestic cook. His passion for wild food, which he searches out in the countryside near his home, adds a very singular and appealing dimension to his food and gives his book, Essence, its very special flavour. Foreword by Gordon Ramsay.

'Books of the Year’
‘A world away from the comfiness of Nigel Slater, this is for anyone who wants to put on some seriously show-off dinner parties.’
Sunday Telegraph

‘Best Christmas Cookbooks’
‘Of all the chefs’ books this season Essence is the one: great recipes, great descriptions.’
Saturday Guardian

‘Best Cookbooks for Christmas’
Observer Food Monthly Magazine

‘This is a book, unlike many, that will get well thumbed over the years.’
Caterer & Hotelkeeper

‘Sure to help you impress over the festive season.’
Food and Travel Magazine

‘This is a very special book and a good recommendation for the serious cook.’
The Bookseller

‘The Rolls-Royce of recipe books. It is breathtaking.’
Shropshire Star

‘These recipes are something else.’
Gloucester Echo

Links
Le Champignon Sauvage website

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					AWARD-WINNING: 'Most Innovative UK Cookbook' 2006 World Gourmand Awards Essence: Recipes from Le Champignon Sauvage David Everitt-Matthias 9781904573524 £25 Hardback 240 x 240mm 192pp Full colour 2006 Buy this title at Amazon.co.uk David Everitt-Matthias, one of just a few highly respected chefs in Britain to have gained two Michelin stars, has been developing his unique cuisine over the past 18 years in a small restaurant in the Cotswold town of Cheltenham. Where other chefs have been seduced by the lure and bright lights of television and media stardom, David has been cooking relentlessly, not missing a single service since the day the restaurant’s doors first opened in 1987. In the ensuing years he has established himself as the ‘chef’s chef’ whose every new dish attracts the attention of fellow professionals and foodies alike. Amazingly, all this extraordinary food comes out of a kitchen with a brigade of just three! It is this necessary paring down of process and technique that makes his recipes so approachable for the domestic cook. His passion for wild food, which he searches out in the countryside near his home, adds a very singular and appealing dimension to his food and gives his book, Essence, its very special flavour. Foreword by Gordon Ramsay. 'Books of the Year’ ‘A world away from the comfiness of Nigel Slater, this is for anyone who wants to put on some seriously show-off dinner parties.’ Sunday Telegraph ‘Best Christmas Cookbooks’ ‘Of all the chefs’ books this season Essence is the one: great recipes, great descriptions.’ Saturday Guardian ‘Best Cookbooks for Christmas’ Observer Food Monthly Magazine ‘This is a book, unlike many, that will get well thumbed over the years.’ Caterer & Hotelkeeper ‘Sure to help you impress over the festive season.’ Food and Travel Magazine ‘This is a very special book and a good recommendation for the serious cook.’ The Bookseller ‘The Rolls-Royce of recipe books. It is breathtaking.’ Shropshire Star ‘These recipes are something else.’ Gloucester Echo Links Le Champignon Sauvage website					Featured Book of the Month D ivine: Heavenly Chocolate Recipes 'Over 100 celestial chocolate delights: a book of sheer and utter indulgence.' New for 2008 Pepper March The Lyle's Golden Syrup Cookbook April Blistering Barbecues Blistering Barbecues: Burgers, Wraps & Kebabs Blistering Barbecues: Sauces, Salsas & Marinades May Gastropub Classics (paperback) Momma Cherri's Soul in a Bowl Cookbook (paperback) June Fish & Chips July Atul Kochhar's Fish, Indian Style September The Frugal Cook The HP Sauce Cookbook Aga Year October Curry The Farmshop Cookbook Awards '...one of our favourite publishers worldwide for their utmost care and expertise in publishing the best possible books. Every year Absolute Press keeps the same high standards. The subjects are often ahead of new trends.' Edouard Cointreau, Chairman, World Gourmand Cookbook Awards








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