Ollie Dabbous has earned nothing but praise since the opening of his Michelin-starred London restaurant Dabbous back in 2012. At 33 years of age he's opened two restaurants (Dabbous was followed by Barnyard) and is arguably one of the hottest chefs in London right now. Not to mention, his debut cookbook recently hit the shelves.
Titled Dabbous: The Cookbook offers some a mix of sophisticated recipes from his flagship restaurant. Recipes are divided by seasons and, thus, you'll find dishes like 'mixed alliums in a chilled pine infusion' for the spring chapter and 'ripe tomato in its own juice' for summer. Autumn brings 'barbecued Iberico pork, savoury acorn praline, radishes and crushed green apple' while winter flavors include 'coddled egg, smoked butter and mushrooms.'
"The recipes in this cookbook are challenging to the home cook as some of them require special equipment and unfamiliar ingredients. "But I don't mind that it will be used for reference, and that it will mostly be other chefs who are inspired by it—though I'm sure some home cooks will try a few of the recipes," the chef told the WSJ earlier this year.
The recipes in the Dabbous: The Cookbook were shot by talented photographer Joakim Blockstrom and are just as mouthwatering as the original dishes at the restaurant. Pick up a copy of Dabbous: The Cookbook on Amazon.
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