Double Michelin-starred chefs might be forgiven for writing books beyond the average home cook, but Everitt-Matthias falls into no such trap, says Keith. “Offering exquisite variations on classical recipes – such as roasted rib eye of black Angus beef with braised lettuce and winkles – all are clearly described with helpful advice for both the amateur cook and professional chef. David makes it all seem so simple. You know it isn’t, but this very reasonably priced book generates confidence.”
