Dessert: Recipes from Le Champignon Sauvage

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Absolute Press
  • 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.
  • Author:
    David Everitt-Matthias
    Binding:
    Hardcover
    Dewey Decimal Number:
    641.86
    EAN:
    9781906650032
    ISBN:
    1906650039
    Label:
    Absolute Press
    Languages:
    English
    List Price:
    $36.95
    Manufacturer:
    Absolute Press
    Number Of Items:
    1
    Number Of Pages:
    160
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2010-04-01
    Publisher:
    Absolute Press
    Studio:
    Absolute Press
    Title:
    Dessert: Recipes from Le Champignon Sauvage
    Creator:
    Heston Blumenthal

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