Too Many Chiefs, Only One Indian

By (author) Sat Bains , By (author)Heston Blumental                               

Language English                 

  • 270 x 360 x 40mm | 4,000g
  • This linen-covered limited edition is in a stunning protective slipcase and mailing box. It is a real collector's item for anybody with a passion for food. 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.

CHF 149.00

  • 4 kg
  • verfügbar
  • 2 - 5 Tage Lieferzeit

The Fat Duck Cookbook


In this beautiful, smaller format edition of the bestselling BIG FAT DUCK COOKBOOK, we hear the full

story of the meteoric rise of Heston Blumenthal and The Fat Duck, which has twice been voted the Best Restaurant in the World, birthplace of snail porridge and bacon-and-egg ice cream. With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean, THE FAT DUCK COOKBOOK is not only the nearest thing to an autobiography from the world's most fascinating chef, but also a stunning and joyous work of art. The most desirable restaurant book ever published.

Entirely self-taught, Heston Blumenthal is the most progressive chef of his generation. In 2004 he won the coveted three Michelin stars in near-record time for his restaurant The Fat Duck, which has twice been voted the Best Restaurant in the World by an international panel of 500 experts. In 2006 he was awarded an OBE. He lives in Berkshire with his wife and three children.

Autor: Blumenthal, Heston 
Sprache: Englisch
Verlag: Bloomsbury UK
Erscheinungsjahr: 2009
Ausführung: Fester Einband
Abbildungen: Lesebändchen
Seitenangabe: 529 S.
Masse: H27.9 cm x B24.2 cm x D4.0 cm 2'670 g

CHF 74.00

  • 2.7 kg
  • 2 - 5 Tage Lieferzeit


 The Cookbook


Autor: Dabbous, Ollie 
Auflage: New.
Sprache: Englisch
Verlag: Bloomsbury
Erscheinungsjahr: 2014
Ausführung: Fester Einband
Seitenangabe: 304 S.
Masse: H34.0 cm x B25.5 cm x D3.5 cm 2'290 g

A selection of light, modern dishes from edgy urban restaurant, Dabbous, in London's Fitzrovia. Includes beautiful photography of each dish. Dabbous is universally popular with critics and as a Michelin-starred foodie mecca.

Ollie Dabbous knew he wanted to be a chef from the age of six, and started cooking as a kitchen hand in Florence when he was fifteen. He worked at Kensington Place for Rowley Leigh, but it was his years spent working with Raymond Blanc at Le Manoir aux Quat' Saisons that most profoundly influenced his cooking. He went on to be head chef at the Scandinavian-influenced Texture on Portman Street, and has also spent time at Mugaritz, Noma, Hibiscus, L'Astrance, Pierre Gagnaire and WD50. In January 2012 he opened DABBOUS to rapturous reviews, and was awarded a Michelin star within months.


CHF 89.00

  • 2.22 kg
  • 2 - 5 Tage Lieferzeit

Chapter One

Autor: Lewis, Ross 
Sprache: Englisch
Verlag: Gill & Macmillan
Erscheinungsjahr: 2013
Ausführung: Fester Einband
Masse: H31.5 cm x B28.5 cm x D3.1 cm 2'291 g

A truly stunning book, Chapter One: A Story of Irish Food is a fitting tribute to the achievements of this restaurant and of the Irish food industry.

Ross Lewis is an Irish Michelin star winning head chef and co-owner of the restaurant Chapter One. From Cork, he studied Dairy Science at UCC. He discovered cooking as a living while working on a student visa in the United States. He has worked at Odin's, Dolphin Brasserie and Le Chat Botte Restaurant at the Beau Rivage Hotel in Geneva. He came back to Ireland in 1990 and took the chance of taking over Chapter One in the Dublin Writers Museum and the restaurant started trading in 1992. Lewis also served three years (2001 - 2004) as Commissioner General of Eurotoques. In 2011, he was the head chef for the State Banquet during the State Visit of Queen Elizabeth II to Ireland. He is married with three daughters and lives in Seapoint, Dublin.


CHF 67.00

  • 2 - 5 Tage Lieferzeit