Ollie Dabbous is one of the UK's most exciting chefs. His restrained but stunning dishes celebrate the essence of ingredients and flavour. Essential is his first cookbook for home cooks and it is made up of 100 everyday recipes that Ollie has made faultless. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Each chapter takes a different ingredient type - from Grains through to Fruit and Berries - and the recipes are simple, unfussy and incredibly elegant. Ollie may be Michelin-starred but in this book he doesn't use complicated techniques or tools. He simply shares his intuitive approach to balancing, layering and tweaking ingredients to create perfect results time and again.

WINNER OF THE BRITISH BOOK DESIGN AND PRODUCTION AWARDS 2015 Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened in 2012. Behind the sheet metal door, Ollie Dabbous creates light, modern dishes that are both sophisticated and delicate; jewel-like creations that are in stark contrast with the restaurant's industrial decor. The book's Spring season includes 'Mixed alliums in a chilled pine infusion' and 'Braised halibut with pink purslane', whilst Summer features 'Ripe tomato in its own juice' and 'Elderflower sherbet'. In Autumn there is 'Barbecued Iberico pork, savoury acorn praline, radishes and crushed green apple', and Winter boasts 'Coddled egg, smoked butter and mushrooms', 'Mash and gravy' and 'Raw beef with cigar and rye'. With timeless design and serene photography by Joakim Blockstrom, this is without doubt the most desirable cookery book of the year.