'The Book of St John is too witty to be a manifesto, but it is a
sturdy invocation of the need for comfort, generosity and ritual at the
table. And it is a gurglingly delightful compendium of - quite simply -
delicious ideas and stories' Nigella Lawson
'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.'
Observer Food Monthly
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.
Recipes include:
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.
