The Book of St. John: Over 100 Brand New Recipes from London's Iconic Restaurant by Fergus Henderson and Trevor Gulliver

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Notes about this book

  • mjes on December 09, 2019

    Peach Cobbler (pg 212) - this is much like I've always made cobblers with a biscuit dough on top. But this version has an egg and buttermilk in the dough. A great variation on a classic.

  • mjes on December 09, 2019

    Duck fat potato cake (pg.48) is a two day effort. I used russet potatoes rather than the requested Maris Piper. Day one you bake a casserole of sliced potatoes with duck fat. Despite the temptation, don't eat them. Rather press them with a weight overnight in the refrigerator. Day two, cut into fingers and deep fry. Excellent as is, but next time I think I'll add a bit of an herb.

  • mjes on October 26, 2019

    This cookbook has been the cookbook of the month for November 2019 for the Great British Chefs Cookbook Club

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  • ISBN 10 1529103215
  • ISBN 13 9781529103212
  • Published Oct 03 2019
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press

Publishers Text

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. 


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