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Dessert: Dessert Recipes from Le Champignon Sauvage - David Everitt-Matthias
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David Everitt-Matthias:

Dessert: Dessert Recipes from Le Champignon Sauvage - gebunden oder broschiert

2009, ISBN: 1906650039

[SR: 12092], Hardcover, [EAN: 9781906650032], Absolute Press, Absolute Press, Book, [PU: Absolute Press], 2009-03-03, Absolute Press, "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."", 1039852, Puddings & Desserts, 66, Food & Drink, 1025612, Subjects, 266239, Books

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ISBN: 9781906650032

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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. David Everitt-matthias, Books, Food and Drink, Baking and Desserts, Dessert: Recipes from Le Champignon Sauvage Books>Food and Drink>Baking and Desserts, Bloomsbury USA

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Dessert - David Everitt-Matthias
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ISBN: 1906650039

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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. baking,cooking,desserts,holiday cooking Desserts, Absolute Press

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2009, ISBN: 9781906650032

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Dessert: Recipes from Le Champignon Sauvage
Autor:

Everitt-Matthias, David

Titel:

Dessert: Recipes from Le Champignon Sauvage

ISBN-Nummer:

9781906650032

Aspirational cookery book, a follow-up to the successful "Essence". With recipes from his Michelin-starred restaurant, this can be used by professional chefs as well as by those people who want to raise their game without being yelled at in a frantic kitchen. Illustrated in colour, with a foreword by Heston Blumenthal.

Detailangaben zum Buch - Dessert: Recipes from Le Champignon Sauvage


EAN (ISBN-13): 9781906650032
ISBN (ISBN-10): 1906650039
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2010
Herausgeber: ABSOLUTE PR
159 Seiten
Gewicht: 0,907 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 02.01.2009 17:16:46
Buch zuletzt gefunden am 02.02.2017 14:49:37
ISBN/EAN: 9781906650032

ISBN - alternative Schreibweisen:
1-906650-03-9, 978-1-906650-03-2

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