Product Description

Following on from David Everitt-Matthias' critically acclaimed debut, Essence, this stunning second book, with a foreword by Heston Blumenthal, explores the world, and pushes the boundaries of the dessert chef's art. With no specific dessert chef training, David approaches the idea of dessert free from doctrine, and instead, is able to instruct with precision and passion. A great originator of recipes, David has created a book that is singular in its content, style and astonishing originality. Comprising sections on Chocolate and Nut; Fruit; Vegetable; Roots, Pods, Seeds and Bark; and Wild, Dessert is destined to become a classic.

Product Details

• Amazon Sales Rank: #6538 in Books
• Published on: 2009-03-20
• Original language: English
• Binding: Hardcover
• 160 pages

Customer Reviews

Amazing
I disagree with moz88.I am a pastry chef and found the recipies to be inovative, seasonal and inspired. It is worth noting that Davids cooking style can be rustic even messy and that michelin stars are awarded based on flavour and not presentation.

How a book should be written!
Davids first book Essence was like a breathe of fresh air - intelligently written, recipes that inspired, ingredients thoughtfully used and pictures to match. Dessert steps up to this mark then takes one step further! the chapters are broken down sensibly and cover everything you could think of and more. Everything is possible to make in a domestic kitchen and no real special equipment is needed. You can tell David is not a pastry chef - it breaks away from the normal traditional desserts every chef covers and considers taste, textures and good local produce. An inspiration to chefs like myself and anyone who likes to cook at home! What's next and when!

A must have book
One of the best dessert books I have ever read, Interesting use of ingredients, Following in the foot steps of essence the recipes are easy to follow but more importantly actually work. Well worth the buy