Dabbous The Cookbook

by Ollie Dabbous

Cookery, Food and Drink

Dabbous The Cookbook Synopsis

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 d cor. 'Spring' 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 & Crushed Green Apple' and 'Winter' boasts 'Coddled Egg, Smoked Butter & Mushrooms', 'Mash & Gravy' and 'Raw Beef with Cigar and Rye'. With serene photography and timeless design, this is without doubt the most desirable cookery book of the year.

Dabbous The Cookbook Press Reviews

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


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All versions of this book

ISBN: 9781408843932
Publication date: 11/09/2014
Publisher: Bloomsbury Publishing PLC
Format: Hardback

Book Information

ISBN: 9781408843932
Publication date: 11th September 2014
Author: Ollie Dabbous
Publisher: Bloomsbury Publishing PLC
Format: Hardback
Pagination: 304 pages
Genres: Cookery, Food and Drink,
Categories: TV / celebrity chef cookbooks,

About Ollie Dabbous

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 ...

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