In 'The Book of St John', Fergus Henderson and Trevor Gulliver take readers on a culinary journey that transcends mere recipes, exploring the rich tapestry of flavors and traditions behind every dish. The book delves into the philosophy of food, emphasizing the beauty of simplicity and the joy of sharing meals with loved ones. With striking illustrations and personal anecdotes, it invites you to rediscover the connection between food and culture. As Henderson and Gulliver reveal their passion for nose-to-tail cooking, the pages come alive with the essence of each ingredient. Prepare to be inspired to rethink your relationship with food and embark on a delicious adventure!
By Fergus Henderson, Trevor Gulliver
Published: 2019
"In every humble dish lies a story waiting to be uncovered, a testament to the beauty found in simplicity."
'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.
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“In every humble dish lies a story waiting to be uncovered, a testament to the beauty found in simplicity.”
The Book of St John
By Fergus Henderson, Trevor Gulliver
Discover a world of knowledge through our extensive collection of book summaries.
Fergus Henderson is a renowned British author and chef, celebrated for his influential work in the field of gastronomy, particularly as a proponent of nose-to-tail eating. He gained prominence with his notable books, including 'The Whole Beast: Nose to Tail Eating' and 'Beyond Nose to Tail.' Henderson's writing style is characterized by its witty and engaging approach, blending rich storytelling with practical advice on utilizing every part of the animal. His passion for sustainable cuisine and commitment to traditional butchery skills have earned him a loyal following among food enthusiasts.
Trevor Gulliver is an acclaimed author known for his thought-provoking narratives and nuanced character development. He has garnered critical acclaim for several notable works, including 'The Whispering Pines' and 'Shadows of the Past.' Gulliver's writing style is characterized by its lyrical prose and deep exploration of human emotions, often blending elements of realism with a touch of the surreal. His storytelling captures the complexities of modern life, engaging readers with relatable themes and vivid imagery.
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