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Dabbous: The Cookbook (Hardback)

Ollie Dabbous

7 avis par Goodreads
ISBN 10: 1408843935 / ISBN 13: 9781408843932
Edité par Bloomsbury Publishing PLC, United Kingdom, 2014
Neuf(s) Etat : New Couverture rigide
Vendeur The Book Depository US (London, Royaume-Uni)

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A propos de cet article

Language: English . Brand New Book. 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 decor. 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. N° de réf. du libraire AA79781408843932

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Détails bibliographiques

Titre : Dabbous: The Cookbook (Hardback)

Éditeur : Bloomsbury Publishing PLC, United Kingdom

Date d'édition : 2014

Reliure : Hardback

Etat du livre :New

A propos de ce titre

Synopsis :

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.

About the Author:

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.

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