Occupying an edgy 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, chef Ollie Dabbous creates light, modern dishes that are both sophisticated and deceptively 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 and celery', whilst 'Summer' features 'Ripe avocado with osmantus' and 'Elderflower sherbet'. In 'Autumn' there is 'Chocolate and hazelnut ganache with basil moss and sheep's milk sorbet' and 'Winter' boasts 'Coddled hen's egg with smoked butter and mushrooms', 'Mash and gravy', and 'Fresh milk curds with birch sap and grilled chestnuts'...Dabbous is closely aligned with the ethos of the restaurant: stripped-down and pure, with exquisite photographs of each dish taken by Joakim Blockstrom. As the distillation of Ollie Dabbous' creativity, it is without doubt the most desirable cookery book of the year.
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 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 - 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
Number Of Pages: 304
Published: 1st October 2014
Dimensions (cm): 34.2 x 25.9 x 3.4
Weight (kg): 2.26
Edition Number: 1