David Everitt-Matthias is one of Britain's most inventive and creative chefs
Following on from the authors critically acclaimed debut, Essence, this stunning second book, with a foreword by Heston Blumenthal, explores the world, and pushes the boundaries of the dessert chef's art. 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. Comprising sections on Chocolate and Nut; Fruit; Vegetable; Roots, Pods, Seeds and Bark; and Wild, Dessert is destined to become a classic.