The Book of St John
Over 100 brand new recipes from London’s iconic restaurant
'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.
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.
A glorious ode to snouts, trotters, offal, fat, and other less appreciated bits arrives from Henderson and Gulliver of London's famed St. John restaurant. Henderson (The Complete Nose to Tail), a pioneer of whole-animal and farm-to-table cooking, rolls out recipes for the hearty yet refined fare he's known for grilled lamb hearts with peas and mint; pig's tongue, butter beans, and green sauce; tripe and carrots that are short on subtlety and big on flavor. Recipes are casual but confident affairs, with ingredient measurements and cooking instructions frequently loose (a chicken, bacon, and trotter pie calls for "a splash of chicken stock" and should be cooked "in a fairly hot oven for an hour or so"; or you could replace the bird with two or three wild rabbits), a departure that those comfortable with cooking fundamentals rather than explicit recipes will appreciate. No surprise here, the entrees are standouts, but the vegetable-forward sides and starters are no slouches, and the one-page take on making stock, "the very essence of potential, the lifeblood of every dish," veers closer to manifesto than recipe. Indeed, this is about as close as one could get to a lifestyle guide cookbook hybrid. Home cooks who know a good butcher and want to braise off the beaten path couldn't hope for a better guide.