The Modern Kebab

2017 | Food & Drink

The ultimate late night take away dish gets a new lease of life in this fabulous cookbook. Scrap the dirty, greasy kebab that leaves you laden with guilt and embarrassment and instead indulge in delicious, proper versions made the right way and with the best ingredients. With over 60 accessible recipes including ideas for Mezze, Basics, Kebabs and Cocktails, these dishes can be made at home and paired together to create a feast for your family and friends and fit for any occasion. Taking inspiration from their culinary training and focusing on provenance, seasonality and technique, Le Bab have reinvented the classics as well as creating completely ingenious new combinations, from Cauliflower pastilla, Endive and pomegranate salad, and Merguez and chickpea ragu, to kebabs including Grilled mackerel with a dill, pickle and fennel, Spring chicken with sprouting broccoli and harissa mayo and Winter pork with beetroot relish, charred cabbage and crackling. There are recipes suitable for vegetarians and vegans, along with a wide variety of both meats and fish.

The Modern Kebab comes from chefs who trained in Michelin starred kitchens and wanted to share their love of the flexibility and flavours of the kebab. A modern restaurant in Soho, Le Bab share their gourmet recipes for fresh, accessible and delicious kebabs. 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.

Le Bab (Author)