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Books Related to Essence David Everitt-Matthias - ISBN: 1904573525
Strange ingredients - Rated
Let me start by saying I am a great fan of David and Helen and some of the best meals of my life have been eaten at Le Champignon Sauvage. I am also a reasonably accomplished cook. But having rushed to buy this book I must say I am disappointed because of the large number of unusual and hard to get ingredients, making most of the recipes out of the range of people who do not have access to his excellent sources. The photography is excellent and some of the techniques are educational but as a practical book for the aspirational cook it's a bit of a dud. Ferran Adria is easier.
Simply Superb - Rated
If you want to recreate Michelin star food for dinner parties this is the book for you. The recipes are actually the ones used at 'Le Champignon Sauvage' Michelin 2 star restaurant in Cheltenham. Though they all comprise several components and take a while to prepare the instructions are clear and precise including how to assemble the finished dishes. The forward interestingly is written by Gordon Ramsay but this book is far superior in recipe quality to any of his watered down offerings.
David Everitt-Matthias deserves every success with this bible.
Simply Superb!
Excellent - Rated
Even As a professional chef i have rarely been interested in chef written books as i have been in Essence. Superbly written, great Photos and excellent Recipes. yes they are quite complicated but they are written in such detail and simplicity i have to congratulate David Everitt-Mathias. I have long wanted to go Champignon sauvage and this book has intensified this. Well done to all concerned with Essence as its one of the very best Thankyou
A step above the average - Rated
Bought the book on reviews alone and wasn't disappointed.
The recipes definitely aren't your average, but then neither is the depth of writing or the methodologies.
I've not cooked many of the dishes in their entirety but many of the elements are so polished that they are infinitely useful in other dishes.
Not for the lazy chef or the fainthearted but brilliant non the less
User friendly book to inspire the serious diner and cook - Rated
Unlike the dumbed-down recipes that appear in many of the books attributed to top chefs, these are dishes that David Everitt-Matthias has actually put in front of the paying customers in his Michelin 2 star restaurant. Dishes are broken down into their individual components with a clear explanation of how each is prepared and the presentation on the plate is beautifully photographed.
David E-M clearly wants readers to be able to take lessons from this book into their own kitchens without necessarily reproducing any of his dishes in their entirety. Thus he emphasises that his recipes are not set in stone but are there to be borrowed from or adapted.
Nonetheless, seeing the imagination and technical skill involved in these dishes will make many readers reach for the phone to book a table rather than head for the kitchen. A very wise move! Quite how David E-M managed to produce food like this for many years with only one other chef in the kitchen is baffling - even after a recent expansion there are only four of them serving 40 covers. And, as every article written about Champignon Sauvage seems to mention, David E-M has never missed a service in its 19-year history.
