The Book of St John: Still a Kind of British Cooking

Who are the authors? Fergus Henderson MBE and Trevor Gulliver founded the legendary St. JOHN restaurant in London, famous for its innovative menu that champions simple, quality and nose-to-tail dishes. St. JOHN now have two more restaurants in London; Bread and Wine on Commercial Street and the Neal’s Yard Bakery. Fergus Henderson has also co-written The Complete Nose To Tail and Beyond Nose To Tail cookbooks.

What's it about? Celebrating 25 years of St. JOHN, The Book of St. John is jam-packed with landmark dishes and recipes that you can recreate in your own kitchen. Their focus on simplicity, quality and in-season ingredients and zero-waste cooking shines through with dishes that include Ox Tongue, Carrots & Caper Sauce; Braised Rabbit, Mustard & Bacon and Duck Fat Toast. 

They'll show you how to use up every bit of your ingredient so nothing goes to waste, from leftover stale bread for puddings and bones for stocks to unused parts of the animal (even the tongue!) in a book that brings into the modern age traditional, waste-free cooking methods. This is a cookbook that shows that necessity really does breed delicious creativity.

Recipes we love: Braised Rabbit, Duck Fat Toast, Butterbean, Rosemary & Garlic Wuzz, Honey & Bay Rice Pudding.

Perfect for: Keen cooks who like to experiment and push boundaries in the kitchen, anyone looking for new and interesting ways to follow a more sustainable, zero-waste diet.