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A01=Jeremy Chan
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Ikoyi, A Journey Through Bold Heat with Recipes


By (author): Jeremy Chan

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 Ire 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. See more
Current price €48.29
Original price €55.50
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A01=Jeremy ChanAge Group_UncategorizedAuthor_Jeremy Chanautomatic-updateCategory1=Non-FictionCategory=WBNCOP=United KingdomDelivery_Pre-orderLanguage_EnglishPA=Not yet availablePrice_€20 to €50PS=Forthcomingsoftlaunch

Will deliver when available. Publication date 06 Apr 2023

Product Details
  • Weight: 300g
  • Publication Date: 06 Apr 2023
  • Publisher: Phaidon Press Ltd
  • Publication City/Country: United Kingdom
  • Language: English
  • ISBN13: 9781838666309

About Jeremy Chan

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.

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