David Everitt-Matthias Dessert

ISBN 13 : 9781906650032

Dessert

Note moyenne 4,77
( 13 avis fournis par Goodreads )
 
9781906650032: Dessert

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

About the Author :

David Everitt-Matthias bestrides the British restaurant scene like few other chefs, respected and admired worldwide. 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. It won the 2006 World Gourmand Award for 'Most Innovative UK Cookbook'. His second book, Dessert, was published in 2009 and also won a World Gourmand Award, the runner-up in the 'Best Cookery Book in the World' category. His 2-Michelin-star restaurant, Le Champignon Sauvage in Cheltenham, continues to go from strength to strength. His third book, Beyond Essence, is published in autumn 2012.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Acheter neuf Afficher le livre
EUR 20,74

Autre devise

Frais de port : Gratuit
De Royaume-Uni vers Etats-Unis

Destinations, frais et délais

Ajouter au panier

Meilleurs résultats de recherche sur AbeBooks

1.

David Everitt-Matthias
Edité par ABSOLUTE PRESS, United Kingdom (2010)
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
Neuf(s) Couverture rigide Quantité : 10
Vendeur
The Book Depository
(London, Royaume-Uni)
Evaluation vendeur
[?]

Description du livre ABSOLUTE PRESS, United Kingdom, 2010. Hardback. État : New. 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

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 20,74
Autre devise

Ajouter au panier

Frais de port : Gratuit
De Royaume-Uni vers Etats-Unis
Destinations, frais et délais

2.

Everitt-Matthias, David
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
Neuf(s) Quantité : 10
Vendeur
Paperbackshop-US
(Wood Dale, IL, Etats-Unis)
Evaluation vendeur
[?]

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

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 19,01
Autre devise

Ajouter au panier

Frais de port : EUR 3,34
Vers Etats-Unis
Destinations, frais et délais

3.

David Everitt-Matthias
Edité par ABSOLUTE PRESS, United Kingdom (2010)
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
Neuf(s) Couverture rigide Quantité : 10
Vendeur
The Book Depository US
(London, Royaume-Uni)
Evaluation vendeur
[?]

Description du livre ABSOLUTE PRESS, United Kingdom, 2010. Hardback. État : New. 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

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 22,76
Autre devise

Ajouter au panier

Frais de port : Gratuit
De Royaume-Uni vers Etats-Unis
Destinations, frais et délais

4.

Everitt-Matthias, David
Edité par Absolute Press
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
Neuf(s) Couverture rigide Quantité : > 20
Vendeur
Mediaoutlet12345
(Springfield, VA, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Absolute Press. Hardcover. État : New. 1906650039 *BRAND NEW* Ships Same Day or Next!. N° de réf. du libraire NATARAJB1FI1069206

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 22,51
Autre devise

Ajouter au panier

Frais de port : EUR 3,34
Vers Etats-Unis
Destinations, frais et délais

5.

David Everitt-Matthias
Edité par Absolute Press
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
Neuf(s) Couverture rigide Quantité : 1
Vendeur
THE SAINT BOOKSTORE
(Southport, Royaume-Uni)
Evaluation vendeur
[?]

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

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 18,55
Autre devise

Ajouter au panier

Frais de port : EUR 7,85
De Royaume-Uni vers Etats-Unis
Destinations, frais et délais

6.

Everitt-Matthias, David
Edité par Absolute Press (2009)
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
Neuf(s) Couverture rigide Quantité : 1
Evaluation vendeur
[?]

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

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 27,04
Autre devise

Ajouter au panier

Frais de port : Gratuit
De Irlande vers Etats-Unis
Destinations, frais et délais

7.

David Everitt-Matthias
Edité par ABSOLUTE PRESS, United Kingdom (2010)
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
Neuf(s) Couverture rigide Quantité : 10
Vendeur
Book Depository hard to find
(London, Royaume-Uni)
Evaluation vendeur
[?]

Description du livre ABSOLUTE PRESS, United Kingdom, 2010. Hardback. État : New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. 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 BTE9781906650032

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 27,26
Autre devise

Ajouter au panier

Frais de port : Gratuit
De Royaume-Uni vers Etats-Unis
Destinations, frais et délais

8.

David Everitt-Matthias
Edité par Absolute Press (2009)
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
Neuf(s) Quantité : 10
Vendeur
Books2Anywhere
(Fairford, GLOS, Royaume-Uni)
Evaluation vendeur
[?]

Description du livre Absolute Press, 2009. HRD. État : New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. N° de réf. du libraire FV-9781906650032

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 17,50
Autre devise

Ajouter au panier

Frais de port : EUR 10,18
De Royaume-Uni vers Etats-Unis
Destinations, frais et délais

9.

David Everitt-Matthias
Edité par Absolute 2009-03-03, Bath (2009)
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
Neuf(s) Couverture rigide Quantité : 5
Vendeur
Blackwell's
(Oxford, OX, Royaume-Uni)
Evaluation vendeur
[?]

Description du livre Absolute 2009-03-03, Bath, 2009. hardback. État : New. N° de réf. du libraire 9781906650032

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 21,31
Autre devise

Ajouter au panier

Frais de port : EUR 6,78
De Royaume-Uni vers Etats-Unis
Destinations, frais et délais

10.

Everitt-Matthias, David
Edité par Absolute Press
ISBN 10 : 1906650039 ISBN 13 : 9781906650032
Neuf(s) Couverture rigide Quantité : 1
Vendeur
Kennys Bookstore
(Olney, MD, Etats-Unis)
Evaluation vendeur
[?]

Description du livre Absolute Press. 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. . . . . . Books ship from the US and Ireland. N° de réf. du libraire V9781906650032

Plus d'informations sur ce vendeur | Poser une question au libraire

Acheter neuf
EUR 28,95
Autre devise

Ajouter au panier

Frais de port : Gratuit
Vers Etats-Unis
Destinations, frais et délais

autres exemplaires de ce livre sont disponibles

Afficher tous les résultats pour ce livre