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Ikoyi: A Journey Through Bold Heat with Recipes by Jeremy Chan (English) Hardcov
US $60.24
ApproximatelyRM 255.03
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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Located in: Fairfield, Ohio, United States
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Estimated between Sat, 26 Jul and Fri, 1 Aug to 91768
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eBay item number:365629425623
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- ISBN-13
- 9781838666309
- Type
- Does not apply
- ISBN
- 9781838666309
About this product
Product Identifiers
Publisher
Phaidon Press, Incorporated
ISBN-10
1838666303
ISBN-13
9781838666309
eBay Product ID (ePID)
17058369016
Product Key Features
Book Title
Ikoyi : a Journey Through Bold Heat with Recipes
Number of Pages
256 Pages
Language
English
Topic
Specific Ingredients / Herbs, Spices, Condiments, Reference, General
Publication Year
2023
Illustrator
Yes
Genre
Cooking, House & Home
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
46.1 Oz
Item Length
11.8 in
Item Width
8.7 in
Additional Product Features
Intended Audience
Trade
LCCN
2022-439797
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 Edition
23
Dewey Decimal
641.5966
Synopsis
The 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 Number
TX725
Item description from the seller
Seller feedback (1,054,156)
- 2***a (13)- Feedback left by buyer.Past monthVerified purchasebook arrived, quickly and without any issue, great price and quality, no watermarks and completely flawless appearance, condition did seem brand new. Highly recommended Seller and if I need another book, I will look here first :)
- j***j (782)- Feedback left by buyer.Past monthVerified purchaseThank you! Item as described!
- o***t (3652)- Feedback left by buyer.Past monthVerified purchaseExcellent book and seller! Recommended. AAAAAAAA+++++++
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Seller feedback (1,054,156)
- 2***a (13)- Feedback left by buyer.Past monthVerified purchasebook arrived, quickly and without any issue, great price and quality, no watermarks and completely flawless appearance, condition did seem brand new. Highly recommended Seller and if I need another book, I will look here first :)
- j***j (782)- Feedback left by buyer.Past monthVerified purchaseThank you! Item as described!
- o***t (3652)- Feedback left by buyer.Past monthVerified purchaseExcellent book and seller! Recommended. AAAAAAAA+++++++