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.

______________

The Book of St. JOHN by the inimitable Fergus Henderson and Trevor Gulliver includes over 120 joyous recipes, (almost all never-before published) from their world-famous restaurant. 

In 2019 – happily coinciding with the Year of the Pig – St. JOHN and its iconic brand are celebrating 25 years of unforgettable, pioneering food. For a quarter of a century, Fergus and Trevor have been serving up food that is as elegantly simple as it is heartfelt and generous. At once ever-evolving and steeped in tradition, theirs is a true celebration of British ingredients.

Told with trademark verve, The Book of St. JOHN captures the unique and distinctive spirit of the original pioneers of nose-to-tail cooking, and provides a unique insight into one of the cornerstones of the British restaurant scene. 

Along with photographs by Jason Lowe and illustrations by Fergus himself, the extremely user-friendly recipes demystify disconcerting processes such as offal butchery and in other cases detail the classic recipes at the heart of St. JOHN repertoire simply explained for the home cook.

The book is structured to mirror the practices and rhythms of the St. JOHN kitchen and so begins with ‘The Pivotal Pig’, a whole chapter dedicated to understanding the true nature of the nose-to-tail animal. From butchery to stocks, braise and brine, this section takes you through the foundation stones of St. JOHN’s kitchen working practices leading you to must-make recipes like Grilled Lambs Hearts, Peas and Mint; Ox Tongue, Carrots and Caper Sauce and Beef Mince on Dripping Toast.

However, St. JOHN is about more than meat. The extensive repertoire of fish and vegetable recipes is well covered, including a chapter on creating bounty from a well-stocked store, featuring recipes for the essential Master Pickle; The St. JOHN Chutney; A Universal Jelly and Lentils. 

Puddings are vital at St. JOHN and celebrated as such with recipes for comforting classics like ‘Steamed Syrup Sponge, Sherry Trifle and Peach Cobbler. All to be served with ice cream, custard or cream. That is non-negotiable.

At St. JOHN, every moment of eating and drinking, however modest, is an expression of possibility and potential. Nowhere is this more evident than in the chapter celebrating breakfast, lunch, dinner and of course all those moments to savour in-between; eschew the eleven o’clock biscuit tin and reach instead for a piece of Seed Cake and a glass of Madeira.

And finally we finish with a chapter dedicated to feasting – occasions to mark friendship and the passing of time – complete with menus for birthday lunches, an outdoor fete and of course a St. JOHN Christmas feast.

____________

Пролистать книгу The Book of St John: Over 100 Brand New Recipes from London’s Iconic Restaurant на Google Books.

The much-anticipated first cookbook from one of London's most-loved cult restaurants

Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant’s first cookbook, brings together Tiernan’s signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod’s Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.

About the Author:

Lee Tiernan worked at London's iconic St. JOHN restaurant for 10 years, leaving as head chef of St. JOHN Bread and Wine in 2013 to pursue his own vision. He started with a Black Axe Mangal pop up in Copenhagen (lauded by chefs from around globe) before securing a permanent site for his restaurant in North London, which has received critical acclaim and garnered an international fan base. Past collaborations include Momofuku Toronto, Joe Beef, Dan Barber's wastED, Action Bronson, Quo Vadis, St. John and Mission Chinese Food.

Fergus Henderson is a British chef and cookbook author, who opened London's St. JOHN restaurant in 1994. He is well known for his simple, pared-down cooking and his philosophy of 'nose-to-tail eating'.

The much-anticipated first cookbook from one of London's most-loved cult restaurants

Chef Lee Tiernan's Black Axe Mangal is a sensual riot, combining innovative open-fire cooking and underused ingredients with a bold aesthetic, influenced by his love of music and skate culture. This, the London restaurant’s first cookbook, brings together Tiernan’s signature recipes - including Pig's Cheek and Prune Doughnuts, Squid Ink Flatbreads with Smoked Cod’s Roe and Shrimp-encrusted Pigs' Tails - along with step-by-step instructions for the three fundamentals of Black Axe Mangal cooking: bread, smoking and grilling.

About the Author:

Lee Tiernan worked at London's iconic St. JOHN restaurant for 10 years, leaving as head chef of St. JOHN Bread and Wine in 2013 to pursue his own vision. He started with a Black Axe Mangal pop up in Copenhagen (lauded by chefs from around globe) before securing a permanent site for his restaurant in North London, which has received critical acclaim and garnered an international fan base. Past collaborations include Momofuku Toronto, Joe Beef, Dan Barber's wastED, Action Bronson, Quo Vadis, St. John and Mission Chinese Food.

Fergus Henderson is a British chef and cookbook author, who opened London's St. JOHN restaurant in 1994. He is well known for his simple, pared-down cooking and his philosophy of 'nose-to-tail eating'.

Haute cuisine comes home. Europe’s most creative chefs reveal their inner sanctum

Ours is the era of the celebrity chef. Like never before, we’re fascinated by fine food and the personalities who create it. Newspapers follow the antics of our favourite cooks both in and out of the kitchen, bake-offs of all kinds become hit TV shows, and chef-owned restaurants have lines trailing around the block. Amid this media frenzy, the world of fine dining can feel removed from our lives.

Inside Chefs’ Fridges brings the heavenly cuisine back down to earth. Touring the European continent, it profiles 40 of Europe’s top chefs alongside their personal home fridges. The result is a revelation, through images and words, of the inner sanctum of culinary creativity, with each chef revealing their dependable fridge contents, their favourite local ingredients, as well as two of their most treasured home recipes.

Stars of this European edition include Joan Roca, Massimo Bottura, Fergus Henderson, Yotam Ottolenghi, Marco Pierre White, Hélène Darroze, Inaki Aizpitarte, Mauro Colagreco, Thierry Marx, and Christian F. Puglisi. Eschewing the media dazzle, this book is instead an inspiring and accessible collection of exclusive insider secrets in which culinary genius meets domestic reality.

This book includes:

- Entries by 40 top chefs from all over Europe, with nearly 60 Michelin stars shared between them.
- Chef #1 and #2 from the World’s Best Restaurant list 2015 and best female chef of the year, Hélène Darroze.
- Two recipes from each chef, with an emphasis on local ingredients and specialities.
- Useful index for quick recipe access.
- Addresses of each chef’s restaurants.
- Illustrations of all 40 fridges plus additional details by Aurore d’Estaing.
- Foreword by Modernist Cuisine’s Nathan Myhrvold.

The photographer:

American born and raised, Carrie Solomon moved to Paris in 2002 and has become one of France’s most well respected culinary photographers. She was awarded the 2011 Prix Eugénie Brazier for her book Saveurs Sauvages, and the laureate prize at the 2010 International Culinary Photography Festival.

The author:

Adrian Moore was born in Toronto and raised in the United States by British parents. He has written articles about culinary trends for a variety of international publications and is currently Assistant Chef Concierge at Mandarin Oriental, Paris. This is his first book.