The third book, recently published to critical acclaim.
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.
'Most Innovative UK Cookbook' and ‘2009 UK Winner’ The World Gourmand's book awards.
This magnificent tome was David’s first cookery book, and is considered the British equivalent of The French Laundry Cookbook – a restaurant recipe book from arguably the finest chef working in Britain today. Famed for dedication and single mindedness, his cuisine is about essential flavours and the inspirational use of wild food picked from the Cotswold countryside.
“With the publication of ‘essence’, a beautiful book filled with David’s brilliantly conceived recipes, the keen amateur cook and dedicated professional has a chance to recreate part of the Le Champignon Sauvage experience.” Gordon Ramsay.
The second book, a dissertation on the art of one specific culinary area.
'Dessert' is a the stunning second book which pushes the boundaries of the dessert chef’s art. The book’s chapters focus on a specific family of ingredients: Chocolate and Nut; Fruit; Vegetable; Roots, Pods, Seeds and Bark; and Wild. Plus a section of essentials and basics from which craft begins and pages of petits fours. 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 can be deconstructed into its component parts, so individual elements – such as a purée, ice cream, sabayon or cream – can be enjoyed alone or with other desserts.
