Runner-up: ‘Best Cookbook in the World’, World Gourmand Cookbook Awards 2010

Dessert is an extraordinary book from two-Michelin-starred chef, David Everitt-Matthias. Following on from his critically acclaimed debut, Essence, this stunning second book explores the world, and pushes the boundaries, of the dessert chef’s art. Each of the book’s five main 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 outlining the essentials and basics from which his craft begins and several pages of Petits Fours – the perfect finishing touch.

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 pure, ice cream, sabayon, sorbet or cream – to be enjoyed on their own or alongside other desserts. Contains stunning photography from Lisa Barber. Dessert is a book of astonishing originality, destined to become a classic and follow along the award-winning path of David’s first book, Essence (also Absolute Press).

David Everitt-Matthias bestrides the British restaurant scene like few other chefs. Respected and admired worldwide, he has become the epitome of the ‘chef’s chef’. In recent years he has developed a passion and fascination for wild food, which has come to inform much of his cooking, helping to create a cuisine unlike any other. His first book, Essence, was an instant commercial and critical success when first published in 2006, and has since become an essential tool for professional chefs and enthusiastic amateurs alike.

Reviews

‘Everitt-Matthias is that rare thing: a perfectionist with the patience and ability to teach’ – The Bookseller, February 2009

‘These desserts are special occasion masterpieces that have quite rightly played a part in earning him a reputation as one of the finest cooks in the country’ – Caterer and Hotelkeeper, July 2009

‘The Rolls Royce of cookery books’ – Flavour, July 2009

Cuisinier Gascon is Michelin starred chef Pascal Aussignac’s exquisitely evocative celebration of the food and culture of his native Gascony. On moving to Britain in the late 1990′s Pascal opened up his award winning restaurant Club Gascon in London’s Smithfield Market. Rapidly acquiring a Michelin star, Club Gascon fast became the place to go to experience some of the best French food in the country – the food of his native South West of France, the very heart of the country’s cuisine. Over 100 traditional recipes, some with modern twists and inflections, sit within a sumptuously designed and beautifully photographed book. Unashamedly sensuous food photography is accompanied by evocative images of Gascony, it’s food and people, from fellow Frenchman Jean Cazals. Cuisinier Gascon is a food lover’s delight and a cook’s heaven – a worthy testament to the talents of both the author and his native land of Gascony.

Pascal Aussignac is a Michelin starred chef and restaurateur. He cooks in and oversees five award-winning restaurants in London, all of them with a slightly different culinary theme but all of them alluding to and celebrating the food of his beloved home land of Gascony. Pascal Aussignac’s restaurant Club Gascon was awarded a Michelin Star in 2002 and in 2007 was awarded the ultimate peer group accolade of Restaurant of the Year by The Caterer Magazine. The sister restaurants in the Club Gascon group are Comptoir Gascon and Cellar Gascon in Smithfield, Le Cercle off Sloane Street in Knightsbridge and Croque Gascon in the newly opened Westfield Centre in Shepherd’s Bush. Pascal Aussignac lives in London just above two of his restaurants in Smithfield.

2009 World Gourmand Award: ‘Best French Cookbook in UK’
2010 World Gourmand Award: ‘Second Best French Cookbook in the World’
Prix La Mazille 2010 First Prize in Perigueux (France) at The International Book Fair

‘a very special book from a very special chef.’
Pierre Koffman

‘the recipes won’t fail to beguile foodies.’
Good Taste, Metro

You’ll be seduced by the array of recipes.’
Food and Travel

There’s a frisson of decadence about eating in bed and this beautiful book will ensure that you make the most out of every precious second of illicit duvet time. Laura James shares her fabulous recipes for breakfasts and brunches, duvet-day treats (for those times when life’s all just a bit too much) and magical midnight feasts.

Breakfast in Bed is the result of years of dedicated research spent tucked up under a goose feather duvet with a good book, great music and a constant supply of delicious food to hand. From ideas for the most romantic way to picnic under the eiderdown, to recipes for irresistible pancakes and muffins to enjoy as part of a leisurely family breakfast at the weekend, this charming book contains everything you need to know about the delights of eating in bed.

A day spent in bed can be as restorative as a trip to a spa, and Breakfast in Bed is full of tips for setting the scene and making the room where you dream, the room of your dreams. A special shopping section will point you in the right direction whether you’re looking for luxurious bed linen or the perfect wallpaper, and there’s a source directory of some of the very best hotels in the world for romantic escapes.

Laura James is an author, columnist and journalist, and she’s also Brand Ambassador for Aga. She lives in Bohemian chaos in Norfolk and is usually to be found propped up in bed surrounded by assorted children and pets, and munching delicious food.

Having gained invaluable experience working as Mary Berry’s assistant, Lucy Young has gone on to write this essential, stylish and contemporary book for the Aga owning cook. Easily realised recipes that cover all styles of cooking, from quickly rustled-up stir-frys and sauts, to slow-cooked but just as practical casseroles and oven-baked dishes. Lucy shows us just how versatile the Aga can be in making life easier for those with a busy and time-consuming lifestyle, as well as for those who simply want more time to relax.

From the author of the most groundbreaking student cookery books of recent times comes this ultimate collection. Great sales, rave reviews and the creation of a community behind the Beyond Baked Beans series of books — www.beyondbakedbeans.com and a Facebook group – spawned a community of student followers. Three such students have joined Fiona for this ultimate collection, which comprises more than 200 recipes — each featuring extra tips and updates from Fiona and her student cooks. There are lots of new recipes from Fiona and half a dozen recipes too from each of the students Beautifully designed, practical and with more than 100 colour photographs, this is the book that every student will want and – at the incredibly purse-friendly price of £10 – can afford. It’s nothing less than The Ultimate Student Cookbook.

Fiona is the author of three bestselling student cookbooks under the Beyond Baked Beans banner: Beyond Baked Beans, Beyond Baked Beans Green and Beyond Baked Beans Budget, and is also the author of The Frugal Cook, Meat and Two Veg and Sausage & Mash
(all Absolute Press).