Debut Book by Two Michelin-Starred Chef Sat Bains

The eagerly anticipated literary debut from chef Sat Bains reveals the first insight into the food and philosophies of the two Michelin-starred chef. "Too Many Chiefs Only One Indian" follows the celebrated tasting menu format of Restaurant Sat Bains.

With a foreword by Heston Blumenthal and featuring contributions from 36 of the world's greatest chefs, the book contains 68 incredible recipes that will inspire a generation of chefs and foodies alike.

The book reveals the theories, thought process and evolution that shape Sat's food, and how gastronomic research, development and creativity play a vital role in the unique food pairings and flavour combinations at Restaurant Sat Bains.

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 caf�s 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.

The book offers a fascinating behind-the-scenes account of a chef at the cutting edge of modern cuisine. Sat Bains won a Roux Scholarship in 1999, and now runs one of the world's most compelling and applauded restaurants.

"Too Many Chiefs Only One Indian" offers 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.

Since opening in 2002, Restaurant Sat Bains with Rooms has garnered two Michelin stars, the ultimate 5 Rosettes from the AA, and recently gained 9 out of a maximum of 10 points and No 3 in the Top 100 in the Which?Good Food Guide 2013.

The linen-covered limited edition of "Too Many Chiefs Only One Indian" is signed by Sat Bains and packaged in a stunning slipcase and mailing box.
It's a beautiful coffee table book appealing to anybody with a passion for food. The first edition is limited to 10,000 numbered copies. This book is exclusively available through Face Publications and at Restaurant Sat Bains.

Open from 19.00 to 21.00 Tues - Thurs, 18.30 to 21.30 Fri and 18.00 to 22.00 Sat, the restaurant offers dinner, bed and breakfast packages starting from �135.

For reservations or further information on "Too many Chiefs, Only One Indian" please contact the front of house team on Tel: 0115 986 6566 ext 1

LINK:
www.restaurantsatbains.com