Dab hand with a knife Dabbous: The Cookbook. By Ollie Dabbous. Bloomsbury; 224 pages; £50. To be published in America in November; $90. Buy from Amazon.com, Amazon.co.ukHOW does a relatively unknown London restaurant suddenly become the hottest joint in the country? Two essential ingredients are universal praise and a waiting list that stretches months ahead. Ollie Dabbous leapt into the limelight as soon as his eponymous restaurant opened in an unprepossessing corner of the city in 2012. A Michelin star followed less than a year later and now there is a lavishly illustrated cookbook that juxtaposes grim industrial detail with exquisite dishes of identifiable simple ingredients.It isn’t all hype. Mr Dabbous is creating delicious affordable food. A set lunch is £32 ($52) and the priciest evening tasting menu is just double that. He trained at Raymond Blanc’s Manoir aux Quat’ Saisons...
from The Economist: Books and arts http://ift.tt/1r1ZY4u
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