Description
WINNER OF THE BRITISH BOOK DESIGN AND PRODUCTION AWARDS 2015 Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened in 2012. Behind the sheet metal door, Ollie Dabbous creates light, modern dishes that are both sophisticated and delicate; jewel-like creations that are in stark contrast with the restaurant's industrial decor. The book's Spring season includes 'Mixed alliums in a chilled pine infusion' and 'Braised halibut with pink purslane', whilst Summer features 'Ripe tomato in its own juice' and 'Elderflower sherbet'. In Autumn there is 'Barbecued Iberico pork, savoury acorn praline, radishes and crushed green apple', and Winter boasts 'Coddled egg, smoked butter and mushrooms', 'Mash and gravy' and 'Raw beef with cigar and rye'. With timeless design and serene photography by Joakim Blockstrom, this is without doubt the most desirable cookery book of the year.
A most anticipated cookbook, from London's most talked-about restaurant
About the Author
Ollie Dabbous knew he wanted to be a chef from the age of six, and started cooking as a kitchen hand in Florence when he was fifteen. He worked at Kensington Place for Rowley Leigh, but it was his years spent working with Raymond Blanc at Le Manoir aux Quat' Saisons that most profoundly influenced his cooking. He went on to be head chef at the Scandinavian-influenced Texture on Portman Street, and has also spent time at Mugaritz, Noma, Hibiscus, L'Astrance, Pierre Gagnaire and WD50. In January 2012 he opened DABBOUS to rapturous reviews, and was awarded a Michelin star within months.
Reviews
A thing of beauty * Observer *
Game-changing, esoteric, brave -- Rose Prince * Spectator *
The most gifted chef in Britain today * Raymond Blanc, The Times *
Lavishly illustrated ... Clear and detailed cooking instructions for each and every dish. The book will become a bible for aspiring chefs * Economist *
You can now cook like London's best chef with the help of this book * Evening Standard *
Bag a first edition and wait for it to appreciate like a fine bottle of wine * Daily Telegraph *
The recipes are precise, with clear instruction, and show a wealth of understanding, artistry and intelligence ... bordering on genius * Caterer Magazine *
Exquisite recipes, stunning photography and timeless design ... one of the most desirable culinary publications of the year * Pride Magazine *
Flavour-packed, elegant dishes ... tantalising * Brummell *
A paving slab of a tome * Square Meal Lifestyle *
London's favourite chef has finally revealed the secrets behind his Michelin-starred restaurant * Red *
A hit cookbook * Port *
Breathtaking * Caterer *
- * PRAISE FOR THE RESTAURANT: *
Food is presented with minimal exposition, and from that simple starting point, it blows you away -- Tim Hayward * Financial Times *
This restaurant is a game-changer -- Fay Maschler * Evening Standard *
Indescribably good -- Giles Coren * The Times *
The food is kept so close to the soil, the hedgerow, the pool and the tide, but is still as romantic as a fairy ring ... Each of us were properly, lovingly, unforgettably gobsmacked -- A. A. Gill * Sunday Times *
Book Information
ISBN 9781408843932
Author Ollie Dabbous
Format Hardback
Page Count 224
Imprint Bloomsbury Publishing PLC
Publisher Bloomsbury Publishing PLC
Weight(grams) 2290g
A most anticipated cookbook, from London's most talked-about restaurant
About the Author
Ollie Dabbous knew he wanted to be a chef from the age of six, and started cooking as a kitchen hand in Florence when he was fifteen. He worked at Kensington Place for Rowley Leigh, but it was his years spent working with Raymond Blanc at Le Manoir aux Quat' Saisons that most profoundly influenced his cooking. He went on to be head chef at the Scandinavian-influenced Texture on Portman Street, and has also spent time at Mugaritz, Noma, Hibiscus, L'Astrance, Pierre Gagnaire and WD50. In January 2012 he opened DABBOUS to rapturous reviews, and was awarded a Michelin star within months.
Reviews
A thing of beauty * Observer *
Game-changing, esoteric, brave -- Rose Prince * Spectator *
The most gifted chef in Britain today * Raymond Blanc, The Times *
Lavishly illustrated ... Clear and detailed cooking instructions for each and every dish. The book will become a bible for aspiring chefs * Economist *
You can now cook like London's best chef with the help of this book * Evening Standard *
Bag a first edition and wait for it to appreciate like a fine bottle of wine * Daily Telegraph *
The recipes are precise, with clear instruction, and show a wealth of understanding, artistry and intelligence ... bordering on genius * Caterer Magazine *
Exquisite recipes, stunning photography and timeless design ... one of the most desirable culinary publications of the year * Pride Magazine *
Flavour-packed, elegant dishes ... tantalising * Brummell *
A paving slab of a tome * Square Meal Lifestyle *
London's favourite chef has finally revealed the secrets behind his Michelin-starred restaurant * Red *
A hit cookbook * Port *
Breathtaking * Caterer *
- * PRAISE FOR THE RESTAURANT: *
Food is presented with minimal exposition, and from that simple starting point, it blows you away -- Tim Hayward * Financial Times *
This restaurant is a game-changer -- Fay Maschler * Evening Standard *
Indescribably good -- Giles Coren * The Times *
The food is kept so close to the soil, the hedgerow, the pool and the tide, but is still as romantic as a fairy ring ... Each of us were properly, lovingly, unforgettably gobsmacked -- A. A. Gill * Sunday Times *
Book Information
ISBN 9781408843932
Author Ollie Dabbous
Format Hardback
Page Count 224
Imprint Bloomsbury Publishing PLC
Publisher Bloomsbury Publishing PLC
Weight(grams) 2290g
