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Ikoyi: A Journey Through Bold Heat with Recipes

£22.475£44.95Clearance
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When we were coming up with a name for the restaurant, we knew that we needed to reflect the sense of interpretation at the heart of our cooking style. Iré mentioned that his birthplace was called Ikoyi, and I replied, 'That sounds kind of Japanese.'" The idea that the word 'Ikoyi' could yield multiple impressions was intriguing to us. There was a certain cultural and linguistic ambiguity in the name, yet it still represented a sense of home, at least for one of us." This is the memoir of one of the world's most influential chefs, Alain Ducasse. From getting his first Michelin star at 27 to twenty-one stars in total, this covers his entire life from childhood through to setting up restaurants all over the world. He's also using this memoir to reflect on the food world and, as Michel Roux Jr says, to create "a manual to inspire chefs for generations to come."

DINNER BY HESTON BLUMENTHAL ANNOUNCES THIRD INTERNATIONAL OPENING IN THE ROYAL ATLANTIS RESORT & RESIDENCES DUBHere was a commonality transcending the colonial exchange of ingredients – an amino paste as the foundation of umami in cultures with no previous interaction.” Russell Norman's Polpo cookbook was one of the most loved restaurant-related cookbooks, so his companion piece to his latest restaurant Brutto will be a must-read for many. As with the restaurant, this focuses on Florentine cooking with classic Brutto recipes like penne with tomato and vodka. Even the great Stanley Tucci is a fan: "A perfect cookbook for lovers of true Tuscan food". The methods are presented exactly the way they are written in the kitchen folder at Ikoyi and recipes are designed to produce four portions. Chan admits some of the dishes may be difficult to recreate at home without the suppliers and equipment of a professional two-Michelin-starred kitchen, but the result, he writes, gives an insight into life at Ikoyi.

Once softened and cooled, finely chop the chillies and shallots, then transfer into a vacuum-seal bag with the smoked paprika and rapeseed oil. Cold-infuse the oil for 48 hours in the fridge before straining through a muslin cloth. Store the oil in an airtight container in the fridge and use within 1 month. How did you arrive at Ikoyi’s visual elements, like the interiors and plating? That style certainly extends to the design of the book. Place all the ingredients in a blender and blitz for two minutes. Store the powder in an airtight container and use within 1 month.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. 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.

Gordon Ramsay is no stranger to cookbooks, but this one is a little different from most of them, specifically focusing on his three Michelin-starred Restaurant Gordon Ramsay (even going so far as to proudly put those stars on the cover). Created together with his Chef Patron Matt Abé, this looks behind the scenes of 25 years of the restaurant and how it's continually evolving in a quest to keep those stars. It also features 40 signature recipes. Vogue : I was surprised to hear you wrote a cookbook because Ikoyi’s dishes are quite elaborately prepared . What would you say to those who might be intimidated by them?

Chef Isaac McHale welcomes Chef Daniel Berlin to London for one exciting dining experience on Monday 18th September At one point Chan describes a “psychotic obsession with quality” and constantly refers to refinement and improvement. It’s a restaurant, one senses, that isn’t sitting still. When that course of plantain with raspberry salt became too familiar, something of a signature dish, Chan decided to change it. A few weeks later Chan (who is of Chinese and Canadian descent), also found some of Ikoyi’s more appreciative diners equally hard to deal with. Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. They work with the world’s most influential artists, chefs, writers, and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City. Jeremy Chan: It’s not really designed for people to cook at home. An individual is not going to have the resources or capabilities to actually re-create a dish. But having access to that in-depth information can be inspiring. Maybe they’ll read my essay about the fetishization of scallops and won’t re-create the whole dish but maybe the way the scallop is cooked or part of the aesthetic of the dish. So why not bare all? The whole idea of the book is that I’m giving away all my secrets, my techniques, my ideas. This is why I don’t see it as a cookbook, because it’s extremely revealing and honest and goes deep into the creativity. A lot of cookbooks have this almost esoteric poetic language that is hard to decipher. There’s very artistic photography, but the recipes aren’t that clear and are presented in a way that’s almost useless to a reader other than being some kind of aesthetic or poetic inspiration around cookery. This is a technical manual to cooking as well as an in-depth personal reflection.

Are Chan and Hassan-Odukale pinning their hopes on a spot on the list (it is not guaranteed, despite the One to Watch accolade)? “It doesn’t really matter,” says Chan. “This award’s great. Just to be recognised is great.” 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. That hefty price tag is down to Chan’s determination to use only the very best, with the chef working closely with some of the UK’s most renowned suppliers. This coupled with Ikoyi’s focus on often obscure spices means that most will have their work cut out obtaining the ingredients necessary to replicate his recipes. Billed as a West Africa-inspired eatery, it offered dishes that drew the admiration of food critics but infuriated those from the very region.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, three-Michelin-starred chef Chef Fatih Tutak and The Peninsula Istanbul to open Gallada Restaurant and Topside Bar in June 2023 Ikoyi, named as one of the World's 50 Best Restaurants in 2022, is one of the most original, flavour-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. A cookbook from Ikoyi's Jeremy Chan was always going to be a cerebral affair. Against each of the Phaidon-published tome's 40 or so recipes are mini essays that range from 300 to over 1,000 words. In the hands of a less erudite chef such an approach could easily have been tedious and self-indulgent, but Chan’s prose is as captivating as his food. A stunning debut monograph from one of London’s (and the world’s) most exciting talents.’ – London Post

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