Essential by Dabbous, Ollie

Essential (Hardcover) (ISBN-13: 9781408843956)

Vendor: Ollie Dabbous
Product type: Books
Format: Hardcover
$35.00
$35.00
$35.00
Subtotal: $35.00
Essential by Dabbous, Ollie

Essential

$35.00
Essential by Dabbous, Ollie

Essential

$35.00
Format: Hardcover
Description
Description
x

Everyday recipes for home cooks, in a beautiful new cookbook by a Michelin-starred chef.

The best food is always the simplest, whether you are cooking at home or in a restaurant. Michelin-starred chef Ollie Dabbous is here to help home cooks everywhere elevate go-to dishes into something special, through easy techniques, few pieces of equipment, and concise ingredients that work together to create the most delicious flavors.

Organized by ingredient type, from Grains to Shellfish to Sugar and Honey, the 100 recipes in Essential are all basics that Dabbous teaches us how to make just right. Ranging from baked eggs, roasted vegetables, and flatbread to dishes with a bit more flare, like creamy spinach toast, meals made from Essential are sure to wow whomever sits down to eat at the table.

With gorgeous photographs and sleek, elegantly classic design, Essential is the can't-miss cookbook for home cooks looking to ace their everyday menu.

Author: Ollie Dabbous
ISBN-10: 1408843951
ISBN-13: 9781408843956
Publisher: Bloomsbury Publishing
Language: English
Published: 11/02/2021
Pages: 320
Format: Hardcover
Weight: 3.05lbs
Size: 9.50h x 7.30w x 1.30d

Review Citation(s):
Publishers Weekly 11/15/2021
Foreword 11/15/2021
By Ollie Dabbous
By Ollie Dabbous
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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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