The Modern Kebab
60 delicious recipes for flavour-packed, gourmet kebabs
$33.94
- Hardcover
128 pages
- Release Date
15 October 2017
Summary
Over 60 delicious recipes for proper kebabs and mezze using fresh, seasonal ingredients and simple methods.
The ultimate late-night takeaway dish gets a new lease of life in this fabulous cookbook from the chefs behind the Soho restaurant, Le Bab. With over 60 accessible recipes and stunning full-colour photography, this is the perfect way to satisfy those late-night cravings with gourmet recipes for fresh, accessible, and delicious kebabs!
‘The kebabs are beautiful.’ – Time O…
Book Details
| ISBN-13: | 9781785036422 |
|---|---|
| ISBN-10: | 1785036424 |
| Author: | Le Bab |
| Publisher: | Ebury Publishing |
| Imprint: | Ebury Press |
| Format: | Hardcover |
| Number of Pages: | 128 |
| Release Date: | 15 October 2017 |
| Weight: | 428g |
| Dimensions: | 221mm x 162mm x 15mm |
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What They're Saying
Critics Review
“Whether you are craving chicken, pork, lamb of veg your mouth will water with every turn of the page.” – Reviews by Rachel
Le Bab was everything I had hoped it would be from the first. [The] food […] was beyond delicious. – Giles Coren * The Times *Kebabs [are] served unrolled on warm, home-made flatbread. And what beauties they are, fulsome and generous and dripping with joy. Because if any fast food is ready for an upmarket revamp, it’s the ’bab […] every part is lovingly cooked, or dressed, or sourced, but all combine to create something greater, a symphony of hand-held comfort tucker […] Le Bab is rather brilliant. – Tom Parker Bowles * The Daily Mail *The kebabs are beautiful. – Tania Ballantine * Time Out *Cleverly crafted kebabs. – Ben Norum * Evening Standard *
About The Author
Le Bab
Le Bab is a kebab renaissance project founded by Stephen Tozer and Ed Brunet. Originally a street food operation, they have since opened a restaurant off Carnaby Street in London. They have reinvigorated kebabs with provenance, seasonality and technique honed in Michelin starred kitchens. Stephen laid the foundations for Le Bab’s menu by experimenting with British produce and Middle Eastern flavours. Ed spent a year in stages at several Michelin-starred restaurants, before joining Le Gavroche, where he gained the key skills of classical French training.
Manu Canales is head chef of Le Bab and is inspired by the intensely seasonal, ingredient-driven cookery of his childhood home in Aragon, Spain. Manu rose from first commis chef to sous chef at Le Gavroche, before joining Ed and Stephen at Le Bab.
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