Picture 1 of 1

Stock photo

Ikoyi: A Journey Through Bold Heat with Recipes (Hardback or Cased Book) - Picture 1 of 1

Ikoyi : A Journey Through Bold Heat with Recipes by Jeremy Chan (2023, Hardcover)

Bargain Book Stores (1134787)

99.2% positive Feedback

Price:

US $52.49

Approximately£39.02

+ $19.69 postage

Estimated delivery Tue, 26 Aug - Wed, 3 Sep

Returns:

30 days return. Buyer pays for return postage. If you use an eBay delivery label, it will be deducted from your refund amount.

Condition:

New

Format: Hardback or Cased Book. Your source for quality books at reduced prices. Publication Date: 4/19/2023. Item Availability.

About this product

Product Identifiers

PublisherPhaidon Press, Incorporated

ISBN-101838666303

ISBN-139781838666309

eBay Product ID (ePID)17058369016

Product Key Features

Book TitleIkoyi : a Journey Through Bold Heat with Recipes

Number of Pages256 Pages

LanguageEnglish

TopicSpecific Ingredients / Herbs, Spices, Condiments, Reference, General

Publication Year2023

IllustratorYes

GenreCooking, House & Home

AuthorJeremy Chan

FormatHardcover

Dimensions

Item Height1 in

Item Weight46.1 Oz

Item Length11.8 in

Item Width8.7 in

Additional Product Features

Intended AudienceTrade

LCCN2022-439797

Reviews'The moment Jeremy stepped through the door of noma, you could see he had a ferocious appetite for knowledge. He was motivated and thoughtful. In what seems like only a brief moment, Ikoyi has shaken the world of cooking. Jeremy has claimed his place with his thoughtful and new approach. In this book, you feel the creative struggle that one must go through to do something truly special. Each page turn provides insight into mind and kitchen of one of this generation's future giants.' - Rene Redzepi, chef & co-owner of noma, 'There are very few people I admire more than Jeremy Chan, not only as one of the world's best chefs but as a person. If you never have the great privilege to experience the extraordinary Ikoyi, then this book gives you an insight into the sheer brilliance and remarkable intelligence of Jeremy Chan' - Josh Niland, James Beard award-winning chef and author, 'A wonderful insight into the bold and colourful world of flavours that Jeremy has delicately balanced and brought together to make the exciting food of Ikoyi' - Claire Smyth, 3 Michelin Star Chef, 'A stunning debut monograph from one of London's (and the world's) most exciting talents' - London Post, As seen in Financial Times , Vogue Online, Delish , Fine Dining Lovers , and Tasting Table 'Gorgeous.' - Vogue 'In what seems like only a brief moment, Ikoyi has shaken the world of cooking - René Redzepi, chef & co-owner of noma 'A stunning debut monograph from one of London's (and the world's) most exciting talents' - London Post 'Chan's book is nothing short of epic, and doubles as a stunning (and hefty) coffee table flipper' - Tasting Table 'Chef Jeremy Chan brings his food to life on pages' - Delish 'A wonderful insight into the bold and colourful world of flavours that Jeremy has delicately balanced and brought together to make the exciting food of Ikoyi' - Clare Smyth, 3 Michelin Star Chef 'There are very few people I admire more than Jeremy Chan, not only as one of the world's best chefs but as a person. If you never have the great privilege to experience the extraordinary Ikoyi, then this book gives you an insight into the sheer brilliance and remarkable intelligence of Jeremy Chan' - Josh Niland, James Beard award-winning chef and author 'The moment Jeremy stepped through the door of noma, you could see he had a ferocious appetite for knowledge. He was motivated and thoughtful. In what seems like only a brief moment, Ikoyi has shaken the world of cooking. Jeremy has claimed his place with his thoughtful and new approach. In this book, you feel the creative struggle that one must go through to do something truly special. Each page turn provides insight into mind and kitchen of one of this generation's future giants.' - Rene Redzepi, chef & co-owner of noma, 'Chan's book is nothing short of epic, and doubles as a stunning (and hefty) coffee table flipper' - Tasting Table, As seen in Financial Times, Vogue Online, Delish, Fine Dining Lovers, and Tasting Table 'Gorgeous.' - Vogue 'In what seems like only a brief moment, Ikoyi has shaken the world of cooking - René Redzepi, chef & co-owner of noma 'A stunning debut monograph from one of London's (and the world's) most exciting talents' - London Post 'Chan's book is nothing short of epic, and doubles as a stunning (and hefty) coffee table flipper' - Tasting Table 'Chef Jeremy Chan brings his food to life on pages' - Delish 'A wonderful insight into the bold and colourful world of flavours that Jeremy has delicately balanced and brought together to make the exciting food of Ikoyi' - Clare Smyth, 3 Michelin Star Chef 'There are very few people I admire more than Jeremy Chan, not only as one of the world's best chefs but as a person. If you never have the great privilege to experience the extraordinary Ikoyi, then this book gives you an insight into the sheer brilliance and remarkable intelligence of Jeremy Chan' - Josh Niland, James Beard award-winning chef and author 'The moment Jeremy stepped through the door of noma, you could see he had a ferocious appetite for knowledge. He was motivated and thoughtful. In what seems like only a brief moment, Ikoyi has shaken the world of cooking. Jeremy has claimed his place with his thoughtful and new approach. In this book, you feel the creative struggle that one must go through to do something truly special. Each page turn provides insight into mind and kitchen of one of this generation's future giants.' - Rene Redzepi, chef & co-owner of noma, 'A stunning debut monograph from one of London's (and the world's) most exciting talents' -- London Post 'Chan's book is nothing short of epic, and doubles as a stunning (and hefty) coffee table flipper' -- Tasting Table 'Chef Jeremy Chan brings his food to life on pages' -- Delish 'A wonderful insight into the bold and colourful world of flavours that Jeremy has delicately balanced and brought together to make the exciting food of Ikoyi' - Claire Smyth, 3 Michelin Star Chef, 'In what seems like only a brief moment, Ikoyi has shaken the world of cooking - René Redzepi, chef & co-owner of noma

Dewey Edition23

Dewey Decimal641.5966

SynopsisThe exciting debut cookbook from the acclaimed chef of the two-Michelin-starred London restaurant Ikoyi, The exciting debut cookbook from the acclaimed chef of the two-Michelin-starred London restaurant IkoyiIkoyi, 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., '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.

LC Classification NumberTX725