Dessert: Recipes from Le Champignon Sauvage

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9781906650032: Dessert: Recipes from Le Champignon Sauvage

"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.""

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David Everitt-Matthias; Foreword-Heston Blumenthal
Edité par Absolute Press (2010)
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
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Description du livre Absolute Press, 2010. Hardcover. État : New. N° de réf. du libraire SONG1906650039

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Everitt-Matthias, David
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Description du livre MacMillan Publishers. État : New. Brand New. N° de réf. du libraire 1906650039

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David Everitt-Matthias
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Description du livre ABSOLUTE PRESS, United Kingdom, 2010. Hardback. État : New. 251 x 249 mm. Language: English . Brand New Book. 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. N° de réf. du libraire AA79781906650032

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David Everitt-Matthias
Edité par ABSOLUTE PRESS, United Kingdom (2010)
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
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Description du livre ABSOLUTE PRESS, United Kingdom, 2010. Hardback. État : New. 251 x 249 mm. Language: English . Brand New Book. 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. N° de réf. du libraire AA79781906650032

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Everitt-Matthias, David
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Description du livre 2009. HRD. État : New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. N° de réf. du libraire VV-9781906650032

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Everitt-Matthias, David
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Description du livre Absolute Press. Hardcover. État : New. 1906650039 *BRAND NEW* Ships Same Day or Next!. N° de réf. du libraire NATARAJB1FI836354

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David Everitt-Matthias
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Description du livre Absolute Press. Hardback. État : new. BRAND NEW, Dessert: Dessert Recipes from Le Champignon Sauvage, David Everitt-Matthias, "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. N° de réf. du libraire B9781906650032

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David Everitt-Matthias
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Description du livre État : New. Depending on your location, this item may ship from the US or UK. N° de réf. du libraire 97819066500320000000

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David Everitt-Matthias
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Description du livre Hardback. État : New. Not Signed; 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. book. N° de réf. du libraire ria9781906650032_rkm

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Everitt-Matthias, David
Edité par Absolute Press (2009)
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
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Description du livre Absolute Press, 2009. État : New. 2009. 0th Edition. Hardcover. A book of astonishing originality, destined to become a classic work on the art of the dessert chef. Num Pages: 160 pages, Full colour photography. BIC Classification: WBVQ. Category: (G) General (US: Trade). Dimension: 247 x 252 x 17. Weight in Grams: 916. Dessert Recipes from Le Champignon Sauvage. 160 pages, Full colour photography. A book of astonishing originality, destined to become a classic work on the art of the dessert chef. Cateogry: (G) General (US: Trade). BIC Classification: WBVQ. Dimension: 247 x 252 x 17. Weight: 916. . . . . . . N° de réf. du libraire V9781906650032

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