Two Michelin-starred chef Sat Bains offers an unprecedented view into his past, recipes and philosophies on food in his award-winning autobiographical cookbook.The book is an autobiographical cookbook that follows the tasting menu format at Restaurant Sat Bains, featuring 68 in-depth recipes, demonstrating how research, development and creativity play a vital role in Sat's food pairings and flavour combinations.The recipes are presented in 7 courses mirroring the tasting menu at the restaurant, but with the addition of Sat's famous Ham/Egg/Peas which took him through to the final of the Great British Menu. The 7 courses are: Introduction, Savouries, Main Course, Crossover, Chocolate, Cheese, and To Finish.The book details the theories, thought process and evolution that shape the Sat's food, and offers an exclusive opportunity to order dishes featured within the book when dining at Restaurant Sat Bains, even when they're not on the restaurant's current menu.With a foreword by Heston Blumenthal and contributions from Rene Redzepi and 35 of the world's greatest chefs, and photography by John Arandhara Blackwell.
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When Sat Bains opened Restaurant Sat Bains in Nottingham he knew what he wanted to create: 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.Sat's 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 being awarded 2 Michelin stars in the Michelin Guide, his Nottingham restaurant has been recognised by fellow chefs and food writers from all over the world for his innovative style of cuisine. Sat has long championed the use of local suppliers and selected artisan producers, and has showcased this to remarkable effect on the international gastronomic stage, including demonstrating his dishes at congresses in New York, Paris, Milan, Singapore and Melbourne, and being invited by the Japanese Culinary Academy as a guest to their workshop in Kyoto.Review:
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
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