Ollie Dabbous, whose Michelin star restaurant has wowed critics and diners alike, is now sharing his award-winning dishes in a beautifully crafted new book, out on 11th September.
Dabbous: The Cookbook is split into four seasons. Spring features dishes of the calibre of ‘Mixed Alliums in a Chilled Pine Infusion’ and ‘Braised Halibut with Pink Purslane’, whilst Summer includes ‘Ripe Tomato in its Own Juice’ and ‘Elderflower Sherbet’. Autumn introduces ‘Barbecued Iberico Pork, Savoury Acorn Praline, Radishes & Crushed Green Apple’ before Winter concludes with ‘Coddled Egg, Smoked Butter & Mushrooms’, ‘Mash & Gravy’ and ‘Raw Beef with Cigar and Rye.’
Dabbous opened in 2012 to rapturous reviews, and was awarded a Michelin star within months. It was the first solo venture for Ollie, who had previously worked at Michelin-starred Texture and with Raymond Blanc at Le Manoir aux Quat’ Saisons, as well as spending time at Mugaritz, Noma, Hibiscus, L’Astrance, Pierre Gagnaire and WD50.
With stunning photography and timeless design, Dabbous: The Cookbook could be the most desirable culinary publication of the year…
Dabbous: The Cookbook
By Ollie Dabbous
Published by Bloomsbury, 11 September 2014
£50.00 • Hardback
Dabbous Restaurant & Bar, 39 Whitfield Street, London, W1T 2SF
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