Description

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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; and 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. Includes a conversion chart. 

About the Author

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Fergus Henderson MBE and Trevor Gulliver co-founded St. JOHN in 1994 with Trevor Gulliver, following on from Henderson’s cult French House in Soho. The original St. JOHN Smithfield quickly earned a reputation for its concise and innovative menu and became a must-visit destination on the London restaurant scene. St. JOHN now have two more restaurants in London. Fergus Henderson is also the author of The Complete Nose to Tail, The Whole Beast, and Beyond Nose to Tail. 

Praise For…

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"He's the rock star of cooking.” ―Anthony Bourdain on Fergus Henderson

Culver City, California location top open in March 2020

"A glorious ode to snouts, trotters, offal, fat, and other less appreciated bits...Home cooks who know a good butcher and want to braise off the beaten path couldn't hope for a better guide." — Publishers Weekly

"Mischievous.” —The New York Times Book Review