9781408843932

Dabbous The Cookbook

by
  • ISBN13:

    9781408843932

  • ISBN10:

    1408843935

  • Format: Hardcover
  • Copyright: 11/11/2014
  • Publisher: Bloomsbury USA
  • Purchase Benefits
  • Free Shipping On Orders Over $59!
    Your order must be $59 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $90.00 Save up to $13.50
  • Buy New
    $76.50
    Add to Cart Free Shipping

    USUALLY SHIPS IN 3-5 BUSINESS DAYS

Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

Summary

Winner of the 2015 Gourmand World Cookbook Award, Best Chef Cookbook

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.

Author Biography

Ollie Dabbous wanted to be a chef from the age of six, and started cooking in restaurants when he was fifteen. He worked at Kensington Place for Rowley Leigh and for Guy Savoy in Paris. He spent time with René Redzepi at Noma and with Heston Blumenthal at the Fat Duck, but it was his years spent working with Raymond Blanc at Le Manoir aux Quat’Saisons that most profoundly influenced his cooking. In 2012 he opened Dabbous to rapturous reviews, and it has already been awarded a Michelin star.

Rewards Program

Write a Review