I just finished reading Essence: Recipes From Le Champignon Sauvage by David Everitt-Matthias. I have read it cover to cover, not wanting to miss any insights or sparks for ideas. The book is also packed with information; for me the wild foods glossary in the back of the book is truly essential. The description of these wild ingredients as well as the integration into recipes is truly captivating. This book is truly a catalyst for ideas. In my case I burned through a post it note pad with ideas sparked and triggered by the writing and recipes in the book. For me this book is a great springboard for thoughts on food and that is the essence of the book.
On a side note though of perhaps even greater importance is how David's cooking matured. I became truly inspired by his comments that when he stopped cooking for the guides and the critics and cooking for himself and what he liked to eat success began to come his way. Simple.
