Essence: Recipes from Le Champignon Sauvage by David Everitt-Matthias

  • Duck confit

    from Essence: Recipes from Le Champignon Sauvage Essence by David Everitt-Matthias

    • Categories: Main course; Cooking ahead
    • Ingredients: duck legs; sel gris; thyme; bay leaves; juniper berries; coriander seeds; white peppercorns; oranges; duck fat
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1904573525
  • ISBN 13 9781904573524
  • Published Sep 21 2006
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Absolute Press
  • Imprint Absolute Press

Publishers Text

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.

Other cookbooks by this author