Two Michelin-starred chef Sat Bains offers an unprecedented view into his past, recipes and philosophies.
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.
Number of pages: 450
Weight: 4000 g
Dimensions: 360 x 270 x 40 mm
'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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