A most anticipated cookbook, from London's most talked-about restaurant
Original recipes from London's hottest restaurant
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 to be head chef at the Scandinavian-influenced Texture on Portman Street, and has also spent time at Mugaritz, Noma, Hibiscus, L’Astrance, Pierre Gagnaire and WD50. In January 2012 he opened DABBOUS to rapturous reviews, and was awarded a Michelin star within months.
A thing of beauty
*Observer*
Game-changing, esoteric, brave
*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*
–
*PRAISE FOR THE RESTAURANT:*
Food is presented with minimal exposition, and from that simple
starting point, it blows you away
*Financial Times*
This restaurant is a game-changer
*Evening Standard*
Indescribably good
*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
*Sunday Times*
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