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Store details can be found on the contact page.",[],{"_8":1003,"_10":63,"_64":1004,"_72":1009,"_16":160},"9f372851ad8a",[1005],{"_8":1006,"_10":68,"_69":1007,"_37":1008},"e6578f2654410",[],"Thanks!",[],"What are my different shipping options?","relatedProducts",[1013,1089,1164,1235],{"_123":1014,"_17":1015,"_735":1016,"_757":1017,"_810":1019,"_761":1069},"gid://shopify/Product/8707315990725","Ikoyi : A Journey Through Bold Heat With Recipes","ikoyi-a-journey-through-bold-heat-with-recipes",{"_759":1018},"https://cdn.shopify.com/s/files/1/0625/6679/3413/files/978-1-83866-630-9.jpg?v=1771381233",[1020,1021,1023,1024,1026,-5,1028,1029,1031,1033,1035,-5,1037,1039,1040,1041,-5,1042,1045,1047,-5,1049,-5,1050,-5,1051,1052,-5,1054,-5,1056,-5,1058,1059,-5,1060,1061,-5,1062,1063,-5,1064,1065,-5,1066,-5,-5,1067,1068,-5],{"_813":814,"_815":17,"_786":1015},{"_813":814,"_815":817,"_786":1022},"CHAN JEREMY & SMITH ELLIE",{"_813":814,"_815":820,"_786":821},{"_813":814,"_815":823,"_786":1025},"PHAIDO",{"_813":814,"_815":826,"_786":1027},"ADS",{"_813":832,"_815":833,"_786":834},{"_813":832,"_815":17,"_786":1030},"Ikoyi",{"_813":832,"_815":838,"_786":1032},"A Journey Through Bold Heat with Recipes",{"_813":832,"_815":817,"_786":1034},"Jeremy Chan",{"_813":832,"_815":843,"_786":1036},"

'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.

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In The Wes Anderson Cookbook--the debut title in the Director's Cut Kitchen series--you'll embark on a wondrous culinary adventure: an edible tribute to the charm, wit, and whimsy of filmmaker Wes Anderson's inimitable creations, from his first film, Bottle Rocket, to his series of Netflix shorts, to his latest film, The Phoenician Scheme. While you can't book a stay in one of the Grand Budapest Hotel's timeworn rooms, buy a ticket for the Darjeeling Limited, or enroll in the fabled Rushmore Academy, you can experience all those places--and the memorable characters who inhabit them--through the foods and flavors that loom large in Anderson's films as props, symbols, and uncredited dramatis personae.

The Wes Anderson Cookbook is a carefully crafted homage to the director's visual and narrative style, with vibrant design elements that echo his iconic aesthetics. With an introduction about the director, his oeuvre, and the role foods play in his films, the book contains 59 full-color, beautifully illustrated recipes, from main dishes and snacks to drinks and desserts; each explains its connection to a particular movie or scene, adding layers of storytelling and fun facts for film buffs.

Enjoy recipes such as:

Midge's Dinette Waffles from Asteroid City
Private Compartment Savoury Snacks from The Darjeeling Limited
Purloined Chicken Salad from Fantastic Mr. Fox
The Royal Negroni from The Royal Tenenbaums
Grilled Jaguar Shark Steaks with Cream Sauce from The Life Aquatic with Steve Zissou
Mendl's Courtesan au Chocolat from The Grand Budapest Hotel

With menus for viewing parties, a complete filmography, and Easter eggs galore, this book is as much a visual feast as a literal one. More than just a collection of recipes, this is a collector's item that celebrates the art of both cinema and cooking. With its unique premise of turning the lens on the director, rather than on a specific film, its visually stunning design appeals to both film fans and foodies alike. It's an immersive journey through the cinematic world of Wes Anderson, bringing film scenes to life through food.

Director's Cut Kitchen is a series of unofficial cookbooks that explores the intersection of food, film, and creativity, focusing on the distinctive styles of celebrated film directors. Each book features newly created recipes inspired by a director's unique cinematic universe, with dishes inspired by memorable scenes or conceptually linked to the films' moods, aesthetics, and themes. The series brings together the best of food and film, offering fans a way to engage with their favorite directors in a fun, tangible--and delicious--way. The result is a playful and engaging collection that appeals to cinephiles, foodies, and pop culture enthusiasts alike.

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\"Suzanne does 'girl dinner' one better with Peckish, a charming collection of not-quite-meals that perfectly satisfy the way we want to eat today.\"-Giada De Laurentiis

\"My favorite food experiences are very often over the kitchen counter or standing midway between the sink and the stove, so caught up in the chat at hand that simmering pots are neglected and salad dressings are left half-made. What's come to me at last is that many of the most compelling discussions and deepest fits of laughter happen in between the making and the meal itself. These moments are perfect because they have all the features one hopes for in the feast without the organization, orchestration, and, yes, exhaustion. So why not liberate ourselves and embrace the truth? So often it's the snacks, the tastes in between, that make our hearts race.\"

Mindful snacking (and home cooking) is the philosophy that food stylist and author Suzanne Lenzer nurtures in her own life and shares here with us. Who doesn't love standing in front of a full fridge wondering what to pull out for a covert snack? Eating is simply more fun when we have a few choices and are free to eat how we like, not simply how we've been conditioned.

But don't fret, thoughtful snacking is not complicated nor does it require long days spent at the stove. And while it does require a modicum of planning, the benefits exponentially outweigh the effort. Thoughtful snacking is also about moving beyond boards and platters when we entertain, by adding dimension to the table, both in what we serve and how we serve it.

Peckish is divided into charming chapters sorted by vessel-such as On Toast, In Jars, Skewers and Sticks, In Bowls, Napkins Only, and more-so that the home cook can plan their snacking night with ease.",{"_813":832,"_815":1113,"_786":1114},{"_813":832,"_815":845,"_786":1189},"Potter/Ten Speed/Harmony/Rodale",{"_813":832,"_815":820,"_786":848},{"_813":832,"_815":850,"_786":851},{"_813":832,"_815":1043,"_786":1044},{"_813":832,"_815":856,"_786":1194},"2025-04-22",{"_813":832,"_815":859,"_786":1048},{"_813":832,"_815":823,"_786":1197},"Rodale Books",{"_813":862,"_815":344,"_786":863},{"_813":862,"_815":866,"_786":834},{"_813":862,"_815":871,"_786":867},{"_813":862,"_815":873,"_786":1131},{"_813":862,"_815":879,"_786":782},{"_813":862,"_815":883,"_786":884},{"_813":889,"_815":890,"_786":891},{"_813":889,"_815":344,"_786":891},{"_813":889,"_815":895,"_786":740},{"_813":889,"_815":897,"_786":740},{"_813":889,"_815":901,"_786":902},{"_813":889,"_815":904,"_786":902},{"_813":889,"_815":908,"_786":902},{"_813":889,"_815":910,"_786":902},{"_813":889,"_815":914,"_786":915},{"_813":889,"_815":919,"_786":923},{"_813":889,"_815":922,"_786":923},{"_763":1216},[1217],{"_766":109,"_767":-5,"_123":1218,"_203":1219,"_777":1223,"_783":1224,"_17":1172,"_787":1226,"_789":1227},"gid://shopify/ProductVariant/45980208365765",{"_770":1220,"_772":773,"_123":1221,"_759":1169,"_775":1222},"Peckish Cover Image","gid://shopify/ProductImage/41637506842821",1651,{"_779":780,"_781":782},[1225],{"_746":747,"_786":1172},"9780593797006",{"_791":1228},[1229,1232],{"_794":1230},{"_796":109,"_126":1231},{"_746":341},{"_794":1233},{"_796":109,"_126":1234},{"_746":722},{"_123":1236,"_17":1237,"_735":1238,"_757":1239,"_810":1241,"_761":1302},"gid://shopify/Product/8555938349253","Midnight Chicken & Other Recipes Worth Living For","midnight-chicken-other-recipes-worth-living-for",{"_759":1240},"https://cdn.shopify.com/s/files/1/0625/6679/3413/files/978-1-5266-2389-8.jpg?v=1767913838",[1242,1243,1245,1247,-5,1249,1251,1252,1254,1256,1258,1260,1261,1263,1265,1267,-5,1268,1270,1272,-5,-5,1274,-5,1275,1276,-5,1277,-5,1279,-5,1281,1282,-5,1284,1286,-5,1288,1290,-5,1292,1294,-5,1295,1297,-5,1298,1300,-5,1301],{"_813":814,"_815":17,"_786":1237},{"_813":814,"_815":817,"_786":1244},"RISBRIDGER ELLA",{"_813":814,"_815":820,"_786":1246},"PB",{"_813":814,"_815":823,"_786":1248},"BLOOMS",{"_813":814,"_815":829,"_786":1250},"GARD",{"_813":832,"_815":833,"_786":834},{"_813":832,"_815":17,"_786":1253},"Midnight Chicken",{"_813":832,"_815":838,"_786":1255},"& Other Recipes Worth Living For",{"_813":832,"_815":817,"_786":1257},"Ella Risbridger; Elisa Cunningham (Illustrator)",{"_813":832,"_815":843,"_786":1259},"

_________________

Winner of the Guild of Food Writers General Cookbook Award 2020
_________________

'A manual for living and a declaration of hope' - Nigella Lawson

'Beautiful, life-affirming memoir with recipes ... The most talented British debut writer in a generation' - Sunday Times

'Brave and moving ... as effective as a manual for life as it is as a kitchen companion' - Shamil Thakrar, co-founder of Dishoom
_________________

There are lots of ways to start a story, but this one begins with a chicken.

Because one night, Ella found herself lying on her kitchen floor, wondering if she would ever get up - and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.

Midnight Chicken is the story of Ella's life in a Tiny Flat, and the food she cooked there. From roast garlic and tomato soup to charred leek lasagne or burntbutter brownies, she shares recipes that are about people, about love, about the things that matter every day. This is a cookbook-of-stories to make you fall in love with the world again.

With a new afterword about life after The Tiny Flat.
_________________

'An utter treat' - Dolly Alderton
'Divine. Utterly totally perfect' - Charly Cox
'Generous, honest and uplifting' - Diana Henry
'So thoughtfully and poetically written' - Josie Long
'She cooks like a dream and writes like an angel' - Sarah Phelps
'She has found a way to write not just about food itself but, more importantly, about the darkness for which cooking can be a partial remedy' - Bee Wilson
_________________

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Soups, Salads, Sandwiches

A Cookbook

by Matty Mattheson