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Ikoyi: A Journey Through Bold Heat with Recipes

Ikoyi: A Journey Through Bold Heat with Recipes - Hardcover

by Jeremy Chan
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Availability:In StockContributor:Jeremy ChanPublish date:4/19/2023Pages:256
Language:EnglishPublisher:Phaidon PressISBN-13:9781838666309ISBN-10:1838666303UPC:9781838666309Book Category:CookingBook Subcategory:Individual Chefs & Restaurants, Specific Ingredients, ReferenceBook Topic:Herbs, Spices, CondimentsSize:11.62 x 8.71 x 1.09 inchesWeight:2.8836Product ID:SC77XYBTCV

'In what seems like only a brief moment, Ikoyi has shaken the world of cooking.' - René Redzepi, chef & co-owner of noma

The exciting debut cookbook from the acclaimed chef of the two-Michelin-starred London restaurant Ikoyi

Ikoyi, named as one of the World's 50 Best Restaurants in 2022, is one of the most original, flavor-driven restaurants of its time. Run by childhood-friend duo Iré Hassan-Odukale and chef Jeremy Chan, the innovative culinary mind behind the unique tasting menu, its menu is inspired by the spices of Sub-Saharan West Africa and produce from local farms and artisan producers.

The book includes narratives throughout illustrating Ikoyi's inspiration and inception, as influenced by Chan's experiences living, cooking, and traveling in Hong Kong, Canada, Sub-Saharan Africa, and Europe.

Each recipe in this fascinating book features a story about how the dish was developed, plus the influences of seasonality and produce from local producers. This debut cookbook tells the compelling story and journey of Chan and Ikoyi, with 80 recipes that Chan has carefully developed to encapsulate bold heat: his signature style.

Language:EnglishPublisher:Phaidon PressISBN-13:9781838666309ISBN-10:1838666303UPC:9781838666309Book Category:CookingBook Subcategory:Individual Chefs & Restaurants, Specific Ingredients, ReferenceBook Topic:Herbs, Spices, CondimentsSize:11.62 x 8.71 x 1.09 inchesWeight:2.8836Product ID:SC77XYBTCV

Jeremy Chan is the chef and co-founder of Ikoyi. Born to a Canadian mother and Chinese father, Jeremy grew up between Hong Kong, Canada, and England, experiencing a diverse range of cuisines.

After graduating from Princeton, Chan originally worked as an analyst in Madrid, before deciding to become a chef. Today Jeremy is at the forefront of the gastronomic landscape, blending his dishes with spice, flavor, and his personal experiences.


Publisher: Phaidon Press

Contributor(s)

Jeremy Chan

Author

Jeremy Chan

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