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Dabbous: The Cookbook (Hardback)

Ollie Dabbous

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ISBN 10: 1408843935 / ISBN 13: 9781408843932
Edité par Bloomsbury Publishing PLC, United Kingdom, 2014
Neuf(s) Etat : New Hardback
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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 :

This year's most anticipated cookbook, from London's most talked-about restaurant

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.

Critique:

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)

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 (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)

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