Author(s): David Everitt-Matthias


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. The chapter titled Chocolate and Nut contains recipes for White Chocolate, Banana, and Peanut Bread Pudding with Chestnut Honey Ice Cream; and Bitter Chocolate and Black Olive Tarts with Fennel Ice Cream. A Fruit chapter includes Cantaloupe Melon Soup with Watermelon, Roasted Strawberries and Strawberry Sorbet. The section on Vegetable desserts contains Jerusalem Artichoke Cheesecake with Bergamot Glaze and Peanut Ice Cream; and Sweetcorn Cream with Caramel and Popcorn Ice Cream. From Roots, Pods, Seeds and Bark he creates Green Aniseed Beignets; or Liquorice Macaroons with Tangerine Jelly and Sorbet. And lastly, a section devoted to Wild foods offers Sorrel Ice Cream with Wood Sorrel and Compote of Brambles; as well as Acorn Tiramisu. "Dessert" is destined to become a classic of seasonal, innovative cooking.


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David Everitt-Matthias was awarded two Michelin stars before the age of 40. He is also the author of "Essence." Heston Blumenthal is the chef and owner of three Michelin-starred The Fat Duck--voted Best Restaurant in the World by fellow chefs in 2005.

General Fields

  • : 9781906650032
  • : Absolute Press
  • : Absolute Press
  • : February 2009
  • : 240mm X 240mm X 20mm
  • : United Kingdom
  • : March 2013
  • : books

Special Fields

  • : 160
  • : 1
  • : Hardback
  • : David Everitt-Matthias