The Modern Kebab: Le Bab new new 
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The ultimate late night take away dish gets a new lease of life in this fabulous cookbook. Scrap the greasy kebab made from unknown and unexciting ingredients, and instead indulge in delicious, flavour-packed dishes made the right way and using the best ingredients.

With over 60 accessible recipes including ideas for Mezze, Basics, Kebabs, Mains 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 that include Grilled mackerel with 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.
 
 
 
 
 



        

            
            

                
Publisher
                
Ebury Press
            
            
            

                
Dimensions
                
16.51 x 1.78 x 22.23 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
128 pages
            
            
            

                
Book Type
                
Hardcover
            
            
            

                
ISBN-10
                
1785036424
            
            
            

                
ISBN-13
                
978-1785036422
            
            
            

                
Publication date
                
21 Sept. 2017
            
            
        
         




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