DESSERT HC – DAVID EVERITT-MATTHIAS

Dessert is an extraordinary book from two-Michelin-starred chef, David Everitt-Matthias. Following on from his critically acclaimed debut, Essence, this stunning second book explores the world, and pushes the boundaries, of the dessert chef s art. Each of the book s five main 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 outlining the essentials and basics from which his craft begins and several pages of Petits Fours – the perfect finishing touch. 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 pure, ice cream, sabayon, sorbet or cream – to be enjoyed on their own or alongside other desserts.