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Dabbous: The Cookbook
Ollie Dabbous
€ 30.07
FREE Delivery in Ireland
Description for Dabbous: The Cookbook
Hardback. Num Pages: 304 pages, illustrations. BIC Classification: WBB. Category: (G) General (US: Trade). Dimension: 346 x 262 x 32. Weight in Grams: 2272.
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 ... Read more
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 ... Read more
Product Details
Publisher
Bloomsbury Publishing PLC United Kingdom
Number of pages
320
Format
Hardback
Publication date
2014
Condition
New
Number of Pages
224
Place of Publication
London, United Kingdom
ISBN
9781408843932
SKU
V9781408843932
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-2
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 ... Read more
Reviews for Dabbous: The Cookbook
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 ... Read more
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 ... Read more