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Too Many Chiefs Only One Indian
Too Many Chiefs Only One Indian Quantity in Basket: None
Price: $199.00


Look inside! Click on a thumbnail to enlarge:

Tasting Menu Introduction Ham Egg Peas Seasonality Recipe Chocolate
Sat Bains Index Philosophy Langoustine Nitro Summer Salad Main Course

• Literary debut of two Michelin-starred chef Sat Bains
• Winner of the Best Cookbook Design at 2013 Gourmand World Cookbook Awards
• Each collectible book is Serial-Numbered
• Limited Edition: only 10,000 numbered copies worldwide
• Foreword by Heston Blumenthal

This linen-covered limited edition is packaged in a stunning protective slipcase. It is a real collector's item for anybody with a passion for food. For the serious chef this is a definite must have in a professional library. Only 10,000 serial-numbered copies are printed. 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 thought process, 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 flavor combinations. This 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.

Recipes are boldly presented over several pages with stunning full page photographs. They are all accompanied by a seasonal availability table and a taste profile (an important part of his tasting menu, offering different tastes, textures and temperatures). Dishes vary in the level of difficulty and many components can be prepared as a dish in their own right. Recipes are surprisingly un-daunting, well laid out in stages, methods are descriptive with all techniques clearly explained including an insight into the dish itself. The recipes are exciting with plenty of great ideas and combinations.

When you flip through the book you also get an intimate, behind-the-scenes, look of the creative process in the restaurant, illustrated by the stunning photography by John Arandhara-Blackwell. What does it take before a dish reaches the stage where it can be served at Restaurant Sat Bains? The inspiration and the development process that leads to a new dish is captured beautifully by the photographs of the numerous notes and sketches in his notebook.