Product Description

David Everitt-Matthias, one of just a few highly respected chefs in Britain to have gained two Michelin stars, has been developing his unique cuisine over the past 18 years in a small restaurant in Cheltenham. He has established himself as the 'chef's chef' whose dishes attract the attention of fellow professionals. His passion for wild food, which he searches out in the countryside near his home, adds a very singular and appealing dimension to his food gives his book a very special flavour. It includes a foreword by Gordon Ramsay.

Product Details

• Amazon Sales Rank: #8667 in Books
• Published on: 2006-09-21
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 192 pages

Caterer and Hotelkeeper, October 2006
'This is a book, unlike many, that will get well thumbed over the
years.'

The Bookseller, July 2006
'This is a very special book and a good recommendation for the
serious cook.'

The Shropshire Star, October 2006
'The Rolls-Royce of recipe books. It is breathtaking.'

Customer Reviews

Fantastic book from a fantastic restaurant
This isn't a cookbook for the faint-hearted. It is a genuine restaurant book that gives you the precise recipes for some of David's most famous dishes.
The instructions are clear and, much more importantly, they work. David's use of seasonal, British produce and wild ingredients makes for one of the most interesting and pleasing books around. I can't recommend this book and everything I have ever made from it has blown people away.

Strange ingredients
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
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!