David Everitt-Matthias Dessert

ISBN 13: 9781906650032

Dessert

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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.

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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.

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1.

David Everitt-Matthias
Editorial: ABSOLUTE PRESS, United Kingdom (2010)
ISBN 10: 1906650039 ISBN 13: 9781906650032
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository
(London, Reino Unido)
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Descripción ABSOLUTE PRESS, United Kingdom, 2010. Hardback. Estado de conservación: 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. Nº de ref. de la librería AA79781906650032

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Everitt-Matthias, David
ISBN 10: 1906650039 ISBN 13: 9781906650032
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Descripción 2009. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VV-9781906650032

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David Everitt-Matthias
Editorial: ABSOLUTE PRESS, United Kingdom (2010)
ISBN 10: 1906650039 ISBN 13: 9781906650032
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción ABSOLUTE PRESS, United Kingdom, 2010. Hardback. Estado de conservación: 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. Nº de ref. de la librería AA79781906650032

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Everitt-Matthias, David
Editorial: Absolute Press
ISBN 10: 1906650039 ISBN 13: 9781906650032
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Mediaoutlet12345
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Descripción Absolute Press. Hardcover. Estado de conservación: New. 1906650039 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería NATARAJB1FI1069206

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David Everitt-Matthias
Editorial: Absolute Press
ISBN 10: 1906650039 ISBN 13: 9781906650032
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Descripción Absolute Press. Hardback. Estado de conservación: 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. Nº de ref. de la librería B9781906650032

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6.

Everitt-Matthias, David
Editorial: Absolute Press (2009)
ISBN 10: 1906650039 ISBN 13: 9781906650032
Nuevos Tapa dura Cantidad: 1
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Valoración
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Descripción Absolute Press, 2009. Estado de conservación: 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. . . . . . . Nº de ref. de la librería V9781906650032

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7.

David Everitt-Matthias
Editorial: ABSOLUTE PRESS, United Kingdom (2010)
ISBN 10: 1906650039 ISBN 13: 9781906650032
Nuevos Tapa dura Cantidad: 10
Librería
Book Depository hard to find
(London, Reino Unido)
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Descripción ABSOLUTE PRESS, United Kingdom, 2010. Hardback. Estado de conservación: 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. Nº de ref. de la librería BTE9781906650032

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David Everitt-Matthias
Editorial: Absolute Press (2009)
ISBN 10: 1906650039 ISBN 13: 9781906650032
Nuevos Cantidad: 10
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Books2Anywhere
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Descripción Absolute Press, 2009. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FV-9781906650032

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9.

David Everitt-Matthias
Editorial: Absolute 2009-03-03, Bath (2009)
ISBN 10: 1906650039 ISBN 13: 9781906650032
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Blackwell's
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Descripción Absolute 2009-03-03, Bath, 2009. hardback. Estado de conservación: New. Nº de ref. de la librería 9781906650032

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Everitt-Matthias, David
Editorial: Absolute Press
ISBN 10: 1906650039 ISBN 13: 9781906650032
Nuevos Tapa dura Cantidad: 1
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Kennys Bookstore
(Olney, MD, Estados Unidos de America)
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Descripción Absolute Press. Estado de conservación: 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. Nº de ref. de la librería V9781906650032

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