Essence: recipes from le champignon sauvage
David Everitt-Matthias bestrides the British restaurant scene like few other chefs, respected and admired worldwide.Essencehis first book was an instant commercial and critical success when first published in 2006, and has since become an essential tool for professional chefs and enthusiastic amateurs alike. It won the 2006 World Gourmand Award for 'Most Innovative UK Cookbook'. His second book,Dessert, was published in 2009 and also won a World Gourmand Award, the runner-up in the 'Best Cookery Book in the World' category. His 2-Michelin-star restaurant, Le Champignon Sauvage in Cheltenham, continues to go from strength to strength. His third book,Beyond Essenceis published in 2012.