IGNI: The first year

By
Cooked
Added
06 August, 2018

Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.

IGNI: A restaurant's first year
‘It’s said that with every end there are new beginnings, that when one chapter finishes a new one begins.’

Chef Aaron Turner’s new cookbook IGNI, after his restaurant of the same name, beautifully articulates the idea that ‘it’s the hard experiences that have the most to teach us’. Raw and relatable, he shares his story of loss, overcoming and starting again in a refreshingly honest way.

Beginning at ‘the end’, when personal issues led to the closure of his lauded first restaurant Loam, and moving to Nashville, Tennessee, where he became addicted to hot chicken (and subsequently involved with Belle’s Hot Chicken and now the Hot Chicken Project), Aaron pulls you into the heart of the book with full force – an account of the emotions, successes and failures in the first year of a restaurant.

Aaron is an intensely passionate chef – inventing to the point of exhaustion – and he’s had no shortage of praise for his work. But he has come of age with his celebrated new restaurant IGNI and you’ll understand why through the book.

Alongside stirring narration by Aaron is photography by Julian Kingma – featuring stark, hard surfaces and a muted palette. The imagery is undoubtedly striking, but the intent isn't necessarily for it to be appetising.

This is a rare cookbook in its ‘realness’. It has lessons to offer, as well as fascinating insights into the mind of a chef and the realities of opening a restaurant. Follow Aaron as he falls out of love with his craft and finds a new kind of relationship with the kitchen – and feel inspired to cook and create for yourself.

View 40 recipes in this book. 

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