The Book of St John: Over 100 brand new recipes from London’s iconic restaurant

by Fergus Henderson, Trevor Gulliver

'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.

Genres: Cookbooks, Cooking, Food, Culinary

316 pages, Kindle Edition

Published October 3, 2019

Reviews

[Margery Osborne · Rating 5 out of 5]

really interesting recipes and techniques especially how to prepare heart and the pig foot broth. a bit goofy tonally and what's with the 'gold' page edging on a cookbook???!

Ok preparing to make trotter gear and wtf???? like come on can we have some real instructions here especially on something that is going to be a lot of labor????! Planning on making the chicken and bacon pie with this maybe i'd better read through that right now--may have to triangulate info from some sensible place like Joy of Cooking (version bought in 1975)

[Donut · Rating 5 out of 5]

Much like the restaurants and the food this book reads like a warm hug, a sort of homecoming. I am already plotting which things to cook and bake and which pickles to start making and keeping in my store cupboard.

[Karen · Rating 5 out of 5]

This is a fascinating cookbook and restaurant story. It was fun to read, and certainly has me wishing I could visit the restaurant in person. There are recipes I hope to try, and lots of others that were educational to read and be inspired by.

[Avi · Rating 3 out of 5]

I preferred his earlier books. This one felt less original and extremely rambling. I got minimal use or inspiration from this one.

[Timothy Morrison]

The recipes look great