Too Many Chiefs, Only One Indian

Author(s): Sat Bains


The multi-award-winning debut cookbook by Sat Bains. Winner of Best in the World Cookbook Design at the Gourmand World Cookbook Awards in Paris, and 7 other prestigious international awards. This linen-covered limited edition of Too Many Chiefs Only One Indian is packaged in an outer slipcase and mailing box and each copy is individually numbered.


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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'

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

General Fields

  • : 9780955893025
  • : Face Publishing
  • : Face
  • : December 2011
  • : 360mm X 270mm X 40mm
  • : United Kingdom
  • : books

Special Fields

  • : Hardback
  • : en
  • : 641.5
  • : 450
  • : 700
  • : Sat Bains