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Beyond Essence: New Recipes from Le Champignon Sauvage

Everitt-Matthias, David

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ISBN 10: 1906650780 / ISBN 13: 9781906650780
Published by Absolute Press
New Condition: New Hardcover
From Kennys Bookstore (Olney, MD, U.S.A.)

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2013. 1st Edition. Hardcover. A third book from two-Michelin star chef and award-winning author, David Everitt-Matthias and one of the major restaurant book releases of 2013. Num Pages: 192 pages, ill. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 246 x 249 x 18. Weight in Grams: 1046. New Recipes from Le Champignon Sauvage. 192 pages, ill. A third book from two-Michelin star chef and award-winning author, David Everitt-Matthias and one of the major restaurant book releases of 2013. Cateogry: (G) General (US: Trade). BIC Classification: WBA. Dimension: 246 x 249 x 18. Weight: 1046. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781906650780

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Bibliographic Details

Title: Beyond Essence: New Recipes from Le ...

Publisher: Absolute Press

Binding: Hardcover

Book Condition:New

About this title


Beyond Essence is the third book from David Everitt-Matthias and shows a marked evolution in his food, a cuisine seven years on from the recipes which made up David's first book, 'Essence'. In these recipes, he has drawn inspiration from around the world, showcasing an even greater understanding and sensitivity towards new ingredients and techniques, yet always pairing them perfectly with classic traditions.

Beyond Essence is a joyous collection of innovative and exciting recipes, each demonstrating a craft of incredible skill and precision. These recipes will inspire keen amateur cooks and professionals alike. It is a book which confirms the talents of a remarkable artist and a natural and generous teacher, and which will further enhance the reputation of one of the world's truly great chefs.

A double-award-winning author, Beyond Essence is David's third book.

About the Author:

David Everitt-Matthias is a world-class chef. His restaurant, Le Champignon Sauvage, has been open for 25 years and he has held two Michelin stars for half of those years. He has an unrelenting passion to continue to learn and improve, and to teach and improve all those who work with him. His is a cuisine which continues to evolve and which cannot fail to impress and inspire all who experience it.

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