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    Too Many Chiefs, Only One Indian (Hardback) By (author) Sat Bains, By (author) Heston Blumenthal

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    DescriptionThis linen-covered limited edition is in a stunning protective slipcase and mailing box. It is a real collector's item for anybody with a passion for food. The eagerly anticipated outstanding literary debut revealing the first real insight into the food and philosophies of two Michelin-starred chef Sat Bains. With a foreword by Heston Blumenthal and featuring contributions from 36 of the world's greatest chefs. The book follows the celebrated tasting menu format of Restaurant Sat Bains, and contains 68 of Sat's incredible recipes that will inspire a generation of chefs and foodies alike. Following the evolution and theory behind the recipes, and delivering a fascinating behind the scenes account of a chef who won a Roux Scholarship in 1999 to running one of the world's most compelling and applauded restaurants at the cutting edge of modern cuisine. Sat reveals how gastronomic research, development and creativity play a vital role in his unique food pairings and flavour combinations. The book offers readers the exclusive opportunity of being able to order dishes featured in the book at Restaurant Sat Bains even when they're not on the restaurant's current menu.


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  • Full bibliographic data for Too Many Chiefs, Only One Indian

    Title
    Too Many Chiefs, Only One Indian
    Authors and contributors
    By (author) Sat Bains, By (author) Heston Blumenthal
    Physical properties
    Format: Hardback
    Number of pages: 450
    Width: 270 mm
    Height: 360 mm
    Thickness: 40 mm
    Weight: 4,000 g
    Language
    English
    ISBN
    ISBN 13: 9780955893025
    ISBN 10: 095589302X
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    BIC subject category V2: WBA
    BISAC V2.8: CKB000000
    Illustrations note
    700
    Publisher
    Face
    Imprint name
    Face
    Publication date
    03 May 2013
    Publication City/Country
    Leeds
    Author Information
    Sat Bains has been passionate about food for as long as he can remember. It stems, he claims, from being a child in large extended family and the atmosphere in the house when everyone came together to eat. His mother cooking all the food - Indian spiced, but with great local meats and vegetables - and all the talk and laughter from everyone visiting. That feeling of warmth and conviviality was to have a huge impact on his life. It's what he looks for when he walks into a restaurant today. The ones that use local ingredients, artisan produce and local wines and beers to celebrate not just what's on the plate, but the soil and the sea from where it came. These are the ones he remembers. They don't necessarily have to be gastronomic - they can be local cafes or bars, but the care taken in the kitchen seems to brush off on the people eating the food. They also tend to be the ones with the best atmosphere because they're the busiest. When he opened Restaurant Sat Bains with Rooms he knew that's what he wanted to recreate: a feeling of place and one of welcoming conviviality, and, being a chef, that radiated from the plate. He wanted to give the very best of Britain, with a strong sense of where the restaurant was located - England's East Midlands. To this day, his use of quality British produce and a passion for seasonality are matched only by his ceaseless creativity and the sheer drive that have sprinkled his career with numerous awards and accolades. From winning the Roux scholarship in 1999, to a credit of two stars in the Michelin Guide to Britain and Ireland 2012, his Nottingham restaurant has been recognised by fellow chefs and food writers from all over the world for his innovative style of cuisine. He has long championed the use of local suppliers and selected artisan producers, and has showcased this to remarkable effect on the international gastronomic stage. He has attended and demonstrated his dishes at congresses in New York, Paris, Milan, Singapore and Melbourne, and has been invited by the Japanese Culinary Academy to their workshop in Kyoto. He has made numerous television appearances including the BBC Great British Menu, UKTV Market Kitchen and BBC Saturday Kitchen. He also remains passionate about training for young aspiring chefs and the industry as a whole. He is an ambassador for numerous student and industry-focused activities and works closely with local colleges and universities on everything from culinary to environmental projects. He has been awarded an Honorary Doctorate of Professional Practice by the University of Derby for his commitment to hospitality and the culinary arts. Biography Timeline: 1996 Sat Bains began his career at the first of Raymond Blanc's brasseries 'Le Petit Blanc' in Oxford; He moved to 'L'Escargot' in London before being made the head chef at 'The Martins Arms' in Colston Basset, and then 'The Ashbourne Gallery' in Derbyshire 1999 Sat Bains wins 'Roux Scholarship' and worked at the 3 Michelin-starred 'Restaurant Le Jardin des Sens' in the south of France 2000 Sat Bains made head chef at the 'Hotel des Clos' in Nottingham 2002 'Hotel des Clos' restaurant relaunched and renamed 'Restaurant Sat Bains at Hotel des Clos' 2003 Restaurant Sat Bains achieves a 'Michelin Star'; Awarded a 'Catey' for the Menu of the year award 2006 Restaurant achieves 4 'AA' rosettes; Awarded 'Restaurant of the year' for 'AA' Restaurant guide in the UK; Featured in 'The Times' Top 10 UK Restaurants with rooms 2007 Sat Bains wins the 'BBC's Great British Menu', cooking at the British embassy in Paris - Sat's duck egg dish has become a modern classic; Restaurant awarded 'Square Meal Restaurant of the year' for the UK; 2008 Restaurant awarded 'UK Restaurant of the year' by 'Observer food monthly awards' 2009 Restaurant awarded the ultimate 5 'AA' rosettes by the AA Restaurant guide; Ranked No. 4 in top 100 UK restaurants in 'Restaurant' magazine awards; Sat Bains awarded 'Chef's chef of the year' 2010 Sat Bains awarded Restaurant chef award by the 'Craft guild of chefs' 2011 Sat Bains awarded honorary degree in professional practice 'University of Derby' for commitment to hospitality and the culinary arts 2012 Restaurant awarded 9 out of 10, and ranked at No. 3 in the 'Top 50 best UK restaurants' in 'Which?' good food guide; Restaurant achieves 2 'Michelin Stars'; Ranked 97th in the 'San Pellegrino - Top 100 Restaurants of the world'; Sat Bains awarded honorary master of arts degree 'University of Nottingham'
    Review quote
    One of the most memorable meals I've ever had was at his restaurant, and I reckon he's one of the best chefs this country has produced. Once you read this book and see what goes into his wonderful recipes, I'm sure you'll agree with me. Heston Blumenthal
    Table of contents
    1. Contents 2. Foreword by Heston Blumenthal 3. Right here right now 4. Team effort 5. Early days 6. Starting out 7. The Roux Scholarship 8. Travelling 9. Research and development 10. The creative process 11. Taste 12. Wine 13. The experience 14. The kitchen 15. The tasting menus 16. Presentation 17. Seasonality and availability 18. Introduction 19. Ham/egg/peas 20. Savouries 21. Main course 22. Crossover 22. Chocolate 23. The cheese 24. To finish 25. Recipe notes 26. The basics 27. The gear 28. Special ingredients 29. Glossary 30. Index 31. Acknowledgements