Behind the scenes of St. JOHN, one of the most iconic restaurants in London, this marvellously entertaining book imparts not only the secrets behind some truly delicious dishes but also the quirky culinary philosophy behind the whole enterprise. Curated by Henderson and Gulliver in their own inimitable style, The Book of St. John is an entire sensory experience within the pages of a beautifully produced recipe guide.
A celebration of a chef like no other.
Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food.
Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking - they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish.
Braised rabbit, mustard and bacon
Ox tongue, carrots and caper sauce
Duck fat toast
Smoked cod's roe, egg and potato cake
Confit suckling pig shoulder and dandelion
The Smithfield pickled cucumbers
St. JOHN chutney
Butterbean, rosemary and garlic wuzz
Honey and bay rice pudding
Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.
Publisher: Ebury Publishing
Number of pages: 320
Weight: 1195 g
Dimensions: 254 x 196 x 29 mm
'An unutterable joy from the team behind one of the most influential and important restaurants in Britain ... This is much more than a book of recipes, though (glorious as they are). It's also about the importance of the table, of feasting, of friendship, of the white cloth napkin on your knee. And it sings of simple but wonderful pleasures: a bacon sandwich and a glass of cider, a doughnut and a glass of champagne.' - Diana Henry, The Telegraph
'The Book of St. JOHN, part food gospel, part memoir, part recipe book.' - The Observer Food Monthly