Too Many Chiefs Only One Indian, from face publications has been named as the best-designed cookbook in the world over the last 20 years at the Gourmand World Cookbook Awards at the Frankfurt Book Fair.

The book by Nottingham-based two-Michelin-starred chef Sat Bains was designed by Anthony Hodgson, who has also designed and published books by Michelin-starred chefs Andrew Pern, James Mackenzie, and Graham Garrett's recently released Sex & Drugs & Sausage Rolls.

Too Many Chiefs Only One Indian originally won the title of Best Cookbook Design at the 2013 Gourmand World Cookbook Awards in Paris. The book features a behind-the-scenes account of a chef at the cutting edge of modern cuisine who won a Roux Scholarship in 1999 and now runs one of the world’s most compelling and applauded restaurants. It has 68 inspirational recipes, a foreword by Heston Blumenthal and contributions from 36 of the world’s greatest chefs, with photography by John Arandhara-Blackwell. 

The book details the theories, thought process and evolution that shape 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.

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 latest book from Face Publications was released at the Frankfurt Book Fair on the same day as The Gourmand Awards. 

Sex & Drugs & Sausage Rolls is by Graham Garrett from the Michelin-starred West House in Kent, and food writer Cat Black, with photography by Adrian Franklin. The book follows Graham Garrett's transformation from rock star to Michelin-starred chef and reveals how his love of food started young in 60s East End London and has been heavily inspired by his experiences touring the world as a musician, written with food writer Cat Black.

There are more than 50 recipes, from a simple way to make great butter to Miso-glazed Mackerel with Yuzu Mayonnaise to Catalan Trifle, with influences drawn from American, British, Indian, Japanese, Russian and Thai cuisines  – an amalgamation of cultures in the kitchen resulting in a unique collection of dishes.