We've selected a number of books to sell through our site. Our own cookbooks of course, but beyond that we have gathered a number of titles that we feel deserve a place on your kitchen bookshelf.
Some are in a good cause, one or two written by friends or suppliers of produce to our kitchens.
Some feature recipes from Fergus not in our own books and many are books that have in some way influenced or informed Fergus as a young chef and helped steer him towards his culinary objectives. Equally Trevor has selected some wine books too.
Each link takes you to that books page on Amazon. If you would like to buy signed copies of our St. John books, please email here or enquire at the Smithfield restaurant.
The Complete Nose to Tail
By Fergus Henderson and Justin Piers Gellatly
Nose to Tail Eating
By Fergus Henderson
Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1994. Set in a former smokehouse near Smithfield meat market, its striking, high ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British traditions of making delicious virtue out of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.
Beyond Nose to Tail: A Kind of British Cooking: Part II
By Fergus Henderson & Justin Piers Gellatly
Fergus Henderson is revered throughout the world for his unpretentious and respectful approach to meat. As he says, 'it would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' This is the philosophy that thrilled the food establishment when "Nose to Tail Eating" first appeared in 1999, a quiet declaration that dishes didn't have to be tall and sculpted to be a treat, and that nearly every part of nearly everything we eat can be delicious in the hands of a patient and talented cook.
In this beautiful new collection of recipes, Fergus inspires with more carnivorous classics such as braised shoulder of lamb, pigeon pie, venison liver and pressed pig's ear, as well as extending his no-nonsense approach to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and straightforwardly delicious ice creams including bay leaf and the famous Dr Henderson. Cooks worldwide will cherish and covet "Nose to Tail and Beyond", and give it a place of honour on their shelves alongside Fergus's first collection, as a refutation of waste and disregard and a celebration of all that is good and unfamiliar in what we eat.
The Whole Beast
By Fergus Henderson
AMERICAN REISSUE OF NOSE TO TAIL EATING
Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1994. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British traditions of making delicious virtue out of using every part of the animal.
Henderson's wonderful signature dish, Roast Bone Marrow and Parsley Salad, is among the starters, along with Grilled, Marinated Calf's Heart and the gruesome-sounding but apparently delicious Rolled Pig's Spleen. He is a great advocate of salting and brining and tends to use saturated animals fats (duck, goose, lard) in quantities that would make a dietician blench. But when the results are dishes of the calibre of Brined Pork Belly, Roasted Lamb's Tongues, Turnips, Bacon and Salted Duck's Legs, Green Beans, and Cornmeal Dumplings (trust me, they are astounding), who cares? Fish at St John avoids the usual fare--no monkfish or red mullet here; instead herring roes, salt cod, eel, brill and skate. Vegetables are mashed (swede, celeriac) or roasted (pumpkin, tomatoes) and he dares to serve boiled brussels sprouts. The puddings (not desserts) are a starry dream of school dinners: Treacle Tart, St John's Eccles Cakes and a "very nearly perfect" Chocolate Ice Cream. Not perhaps for the faint of heart, but for the adventurous an exciting feast of new and rediscovered flavours and textures. --Robin Davidson
A collection of simple and traditional British dishes with a strong carnivorous bent. It aims to enable adventurous cooks to recreate unusual dishes such as Roast Bone Marrow and Parsley Salad, Pea and Pigs Ear Soup, and Ham in Hay as well as the more familiar Tripe and Onions and Fish Pie.
'COCO' - 100 Emerging Culinary Stars
By Ferran Adria, Mario Batali, Fergus Henderson and others.
"Coco" is an exciting, unprecedented guide to the most exceptional talent in the international restaurant world.
"Coco" presents 100 of the best emerging chefs from around the world. It is selected by 10 superstar chefs: Ferran Adria (Spain), Mario Batali (US), Rene Redzepi (Denmark), Alice Waters (US), Jacky Yu (Hong Kong), Gordon Ramsay (UK), Fergus Henderson (UK), Shannon Bennett (Australia), Alain Ducasse (France) and Yoshihiro Murata (Japan). The selected 100 chefs are creating the most innovative cuisine today.
From Singapore to New York, Stockholm to Surrey, Hong Kong to Paris, these chefs are pushing their craft to new heights and have just begun to receive attention for their cooking. Arranged alphabetically by chef, the book will present each chef over two spreads. The first spread includes the curator's presentation of the chef in the form of an original essay, a sample menu by the chef, and two to three of the chef's signature recipes.
The second spread includes photographs of each recipe as prepared by the chef, as well as photographs of the restaurant, the chef at work, and the chef's environment, including farmers' markets and favorite ingredients. In the back of the book, each chef-curator discusses one specific dish that has had a particular significance throughout his/her life or career, accompanied by a recipe and photograph of the dish.
Part cookbook, part guide to the world's best new restaurants, and part who's who of the international food scene, "Coco" showcases the cooking of today's best new chefs, as chosen by today's culinary icons.
The Perfect Marriage: The Art of Matching Food and Sherry Wines from Jerez
By Fergus Henderson, Heston Blumenthal, Angela Hartnett and others
Tasting or grazing is the very latest food trend and teasing your palate with small tapas-style portions has become de rigueur for many restaurant-goers. Now such luminaries as Heston Blumenthal, Marcus Wareing and Angela Hartnett are encouraging us to bring this style into our kitchens. ’The Perfect Marriage’ reveals how cuisines from all over the world adapt to this way of cooking and eating - from sushi from Japan to chicken tikka from India to exquisite little French desserts. But the Spanish influence has not been eradicated and sherry from Jerez is suggested as the ideal match for this kind of food. Heston Blumenthal is the spokesman for this book and chefs from the finest restaurants in Britain have contributed five recipes each. Lavishly photographed and designed this is a book to cook from and to savour.
The Perfect Marriage includes recipes from Fergus Henderson and all proceeds from the sale of the book will go to The Parkinson's Appeal Charity, a cause very close to our hearts at St. John.
My Last Supper
By Fergus Henderson, Anthony Bourdain, Mario Battali etc.
A vivid compilation of portrait photographs and interviews journeys inside the culinary world to offer an intimate study of fifty of the world’s finest chefs, who describe what their final meal would be and offer one recipe from each meal, with contributions from Jacques P pin, Mario Batali, Rick Bayless, Jamie Oliver, Gordon Ramsay, Giorgio Locatelli and Fergus Henderson.
By Fergus Henderson (Introduction) & Martin Parr (Photographer)
Real Food celebrates all things food through the eyes of the renowned British photographer Martin Parr - a kaleidoscope of foods the world over, from hot dogs to sticky buns and langoustine to lemon meringue pie.
Featuring photographs taken throughout Martin Parr's prolific career to-date, Real Food will comprise the very best of Parr's iconic imagery - a collection of close-up food shots, in typical garish colour, taken by Parr throughout his travels across the world.
Introduced with an essay by Fergus Henderson, British chef and founder of the restaurant St John's in London, which considers Parr's photographs in the context of global cuisine, and Parr's fascination with the social aspect of food that is at the heart of these photographs.