📖 Dabbous The Cookbook

Occupying an edgy urban space in Londons Fitzrovia neighborhood, Dabbous is the restaurant that has stunned critics and diners since it opened in 2012. Behind the sheet-metal door, chef Ollie Dabbous creates light, modern dishes that are both sophisticated and deceptively delicate; jewellike creations that are in stark contrast to the restaurants industrial decor. Spring includes Mixed Alliums in a Chilled Pine Infusion and Braised Halibut with Pink Purslane and Celery, while Summer features Ripe Avocado with Osmantus and Elderflower Sherbet. In Autumn there is Chocolate and Hazelnut Ganache with Basil Moss and Sheeps Milk Sorbet and Winter boasts Coddled Hens Egg with Smoked Butter and Mushrooms, Mash and Gravy, and Fresh Milk Curds with Birch Sap and Grilled Chestnuts.Dabbous is closely aligned with the ethos of the restaurant: stripped-down and pure, with exquisite photographs of each dish taken by Joakim Blockstrom. As the distillation of Ollie Dabbouss creativity, it is without a doubt the most desirable cookbook of the year.