The Book of St.John
Established in 1994, St.John has been in the forefront of nose-to-tail cooking. Beautiful photography and drawings by Fergus Henderson convey the modest and robust cooking from this restaurant.
The book is structured to represent the working practices behind this acclaimed restaurant. Dishes derived from the whole animal are highlighted, as well as many pantry staples to grow your repertoire. Seafood, vegetables and dessert are not ignored, making this a dense and delightful addition to your cookbook collection.
Published by Ebury Press
25.2cm x 2.9cm x 19.5cm