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The Course of History Ten Meals That Changed the World by Struan Stevenson, Tony Singh Read the opening extract of the brand new Struan Stevenson, Tony Singh book before its publication on 24/10/2017

Ollie Dabbous Book and Novel

Ollie Dabbous - 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.

Featured Books, with extracts, by Ollie Dabbous

Dabbous The Cookbook by Ollie Dabbous
Dabbous The Cookbook
Ollie Dabbous
This year's most anticipated cookbook from London's most talked-about restaurant
Format: Hardback - Released: 11/09/2014

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