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Dessert
Author: David Everitt-Matthias

ISBN: 9781906650032
Format: Hardcover
Number Of Pages: 160
Published: 3 March 2009
Country of Publication: GB
Dimensions (cm): 24.0 x 24.0 x 2.0
Description:
Dessert is the stunning second book after Essence from which pushes the boundaries of the dessert chef's art. The book's 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 of essentials and basics from which his craft begins and several pages of petits fours.

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 purée, ice cream, sabayon or cream - to be enjoyed on their own or alongside other desserts.

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