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Essence: Recipes from Le Champignon Sauvage (Anglais) Relié – 21 septembre 2006

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Book by EverittMatthias David

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4 internautes sur 4 ont trouvé ce commentaire utile 
Beautiful photographs & exciting recipes 26 octobre 2009
Par Michael A. Duvernois - Publié sur
Format: Relié
This is a very impressive book, good for both the coffee table and for the kitchen cooking stand. It's definitely food porn in the same way the Charlie Trotter cookbooks are. Beautiful to look at, but probably not all realistic to make at home. But then you try, and the recipes are reasonably friendly for the home cook. After all these recipes from the two Michelin star restaurant are made by a staff of three, the smallest two star restaurant staff. Maybe your home staff of one (or two if you can get someone to help grate the potatoes) has a chance afterall...
1 internautes sur 1 ont trouvé ce commentaire utile 
Great inspiration for other professional chefs 16 août 2011
Par Jackal - Publié sur
Format: Relié
This is a great book directed to a small audience; other professional chefs.

The food is cooked using traditional French techniques and largely British ingredients. The author seems very devoted and has put in a lot of effort to the book. Pictures are nice, descriptions pretty clear, and the paper and binding of the book also very nice. This is not a chef that issues book after book just to market himself.

I say it is directed to professional chefs because of two reasons:
- The large number of "components" that go into each finished dish. It is not that each recipe is that difficult for a home-cook that has quite a bit of experience. The problem occurs that each component to a dish becomes one recipe. And when a dish consists of three to five components, everything becomes quite time consuming.
- The focus on local ingredients. You can possibly fly ingredients across the globe, but the author's point is that local ingredients are fresher. So if you are not in the English countryside, chances are that you cannot access many of the ingredients. That's why I say the book is directed to other chefs that can use the book as inspirations for their own creations.

So this is a great book for a niche audience. For the rest of us, we should probably just visit his restaurant if we get a chance.
12 internautes sur 18 ont trouvé ce commentaire utile 
STUNNING 8 avril 2008
Par Dane D. Brother - Publié sur
Format: Relié
If you are chef this is the book for like a sunchoke and the roasted almond soup,chessnut soup,eel tortelloni with watercress cream and bitter leaves,and pumpkin gnocchi with crisp pork belly seared squid and peanut milk.only down side not every recipe has a picture,but the photos yhat are in this book are beautiful.A must have and my favorite book
1 internautes sur 3 ont trouvé ce commentaire utile 
Essence 29 janvier 2010
Par Traveling John - Publié sur
Format: Relié Achat vérifié
Sent this book to my best friend. She loves it. Took it to woork with her to show her friends all the cool recipes. I haven't seen it in person, but if she loves it. It good. Essence
3 internautes sur 7 ont trouvé ce commentaire utile 
Not for every day cooks 27 octobre 2009
Par Radek - Publié sur
Format: Relié Achat vérifié
Just about everything in the official review of this book is true. The pictures are fantastic. There are plenty of them. The recipes are described in detail. The book does inspire one to strive for the next level. However, what they failed to mention is that EVERYTHING is in metric. After rereading the review, it does state over and over that this chef is in Britain. Perhaps it is obvious to others and I just missed it. As a beginner, I am going to have to convert everything over to American. Probably not the biggest obstacle, but an annoyance nonetheless. Also, many of the ingredients don't exist out here. They will have to be ordered online. Yet another obstacle.

In all, I enjoy looking at, reading and contemplating the recipes found here. There is very little chance of me ever making any of it. Definitely a coffee table tome.
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