Dabbous: The Cookbook
Ollie Dabbous
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 décor.
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.
Product Details
About Ollie Dabbous
Reviews for Dabbous: The Cookbook
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
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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