Ikoyi, a Journey Through Bold Heat with Recipes

 
★最注重原創性的米其林二星餐廳Ikoyi第一本專書
★結合歷史和文化，將非洲料理以創意且細緻的面貌展現眼前
 
　　倫敦米其林二星餐廳Ikoyi被評為2022年世界最佳五十家餐廳之一，也是我們這個時代最注重原創性與風味的餐廳之一。
 
　　Ikoyi是兩個童年朋友重逢後所共同打造，主廚Iré Hassan-Odukale與Jeremy Chan厭倦金融業的生活，決定朝餐飲業發展，一年後他們開設了Ikoyi—這是Iré Hassan-Odukale出生地、奈及利亞一個小社區的名字。
 
　　Jeremy費心研究西非飲食歷史和文化，在Iré的合作下將西非料理以另一種創意且細緻的面貌展現在世人面前。Ikoyi以傳統西非食材與香料為根基，配合fine dining的料理手法，創作出驚為天人的獨特料理，書中一張張精緻的照片搭配食譜，讓喜歡冒險的老饕讀者可以跟著書頁來一趟美食巡旅。
 
　　Ikoyi第一本食譜書分享餐廳開設的靈感與起源，以及主廚Jeremy在香港、加拿大、非洲南部與歐洲的生活與旅行經驗，如何影響Ikoyi的每一道料理。書中共有80道Jeremy精心開發的Ikoyi經典食譜，並詳述每一道料理的發展故事，以及季節性農產與當地生產者對料理的影響。

’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.

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.