{"title":"Fergus Henderson","description":"\u003cp\u003eFergus Henderson’s books offer an inventive approach to cooking that celebrates every part of the animal. His distinctive style champions \u003cem\u003enose to tail\u003c\/em\u003e eating, inviting readers to explore recipes that transform humble ingredients into extraordinary dishes.\u003c\/p\u003e\n\n\u003cp\u003eRooted in traditional techniques yet boldly contemporary, Henderson’s work is both a culinary manifesto and a source of inspiration for adventurous home cooks and professionals alike. Expect evocative storytelling paired with practical, detailed recipes that redefine the art of flavour.\u003c\/p\u003e","products":[{"product_id":"the-book-of-st-john-by-trevor-gulliver-9781529103212","title":"The Book of St John","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eThe best-loved and seminal recipes from Fergus Henderson's iconic London restaurant.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe Book of St John\u003c\/em\u003e 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. \u003cstrong\u003eNigella Lawson\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eAn 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. \u003cstrong\u003eDiana Henry, The Telegraph\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe Book of St. JOHN\u003c\/em\u003e, part food gospel, part memoir, part recipe book. \u003cstrong\u003eObserver Food Monthly\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eJoin 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.\u003c\/p\u003e\n\n\u003cp\u003eEstablished 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.\u003c\/p\u003e\n\n\u003cp\u003eRecipes include:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eBraised rabbit, mustard and bacon\u003c\/li\u003e\n  \u003cli\u003eOx tongue, carrots and caper sauce\u003c\/li\u003e\n  \u003cli\u003eDuck fat toast\u003c\/li\u003e\n  \u003cli\u003eSmoked cod's roe, egg and potato cake\u003c\/li\u003e\n  \u003cli\u003eConfit suckling pig shoulder and dandelion\u003c\/li\u003e\n  \u003cli\u003eThe Smithfield pickled cucumbers\u003c\/li\u003e\n  \u003cli\u003eSt. JOHN chutney\u003c\/li\u003e\n  \u003cli\u003eButterbean, rosemary and garlic wuzz\u003c\/li\u003e\n  \u003cli\u003eHoney and bay rice pudding\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eFeaturing 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House Distribution","offers":[{"title":"Default Title","offer_id":46342125912300,"sku":"9781529103212","price":90.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/11453843482732.jpg?v=1743876344"},{"product_id":"the-complete-nose-to-tail-by-mr-fergus-henderson-9781408809167","title":"The Complete Nose to Tail","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e'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.' Thus Fergus Henderson set out his stall when in 1994 he opened St. John, now one of the world's most admired restaurants.\u003c\/p\u003e\n\n\u003cp\u003eWith a combination of sophistication and peasant thriftiness, his two \u003ci\u003eNose to Tail\u003c\/i\u003e books have gained cult status in the world of cookbooks. Now they have been joined together in \u003ci\u003eThe Complete Nose to Tail\u003c\/i\u003e, a compendious volume with additional recipes and more photography from the brilliant Jason Lowe.\u003c\/p\u003e\n\n\u003cp\u003eThis collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes—roast bone marrow and parsley salad, deep-fried tripe, and pot-roast half pig's head to name but a few.\u003c\/p\u003e\n\n\u003cp\u003eWith a dozen new recipes on top of 250 existing ones, exceptional production values and more than 100 beautiful, witty photographs, \u003ci\u003eThe Complete Nose to Tail\u003c\/i\u003e is not only comprehensive but completely irresistible.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Allen \u0026 Unwin","offers":[{"title":"Default Title","offer_id":47384028807404,"sku":"9781408809167","price":75.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781408809167.jpg?v=1773396746"}],"url":"https:\/\/bookhero.live\/collections\/fergus-henderson.oembed","provider":"Book Hero","version":"1.0","type":"link"}