{"title":"Books","description":"","products":[{"product_id":"book-example","title":"The Complete Nose to Tail","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFergus' iconic book. \"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.\"\u003c\/p\u003e\n\u003cp\u003eThus Fergus Henderson set out his stall when he opened St. John in 1995, now one of the world's most admired restaurants. His\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNose to Tail\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003ebooks are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are joined together in a compendious volume,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Complete Nose to Tail\u003c\/em\u003e, with additional new recipes and more brilliant photography from Jason Lowe. This 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\u003cp\u003eWith a dozen new recipes on top of 250 existing ones, more than 100 quirky photos and exceptional production values,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Complete Nose to Tail\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis not only comprehensive but extremely desirable.\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\n.ui-layout__section--primary { flex: auto !important; }\n--\u003e\u003c\/style\u003e","brand":"St. JOHN","offers":[{"title":"Default Title","offer_id":44876764617,"sku":"STJ-BOO-CN2T","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2178\/3315\/products\/Fergus_Complete_Nose_to_Tail.jpg?v=1512060289"},{"product_id":"beyond-nose-to-tail","title":"Beyond Nose to Tail","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFergus Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as Deep Fried Rabbit, Pigeon Pie, Venison Liver and Pressed Pig's Ear. Justin Piers Gellatly, Former Head Baker and Pastry Chef at St. JOHN Restaurant, introduces us 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 delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. JOHN-inspired monochrome design, making it the perfect companion to Fergus' first book.\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\n.ui-layout__section--primary { flex: auto !important; }\n--\u003e\u003c\/style\u003e","brand":"St. JOHN","offers":[{"title":"Default Title","offer_id":1137428070409,"sku":"STJ-BOO-BN2T","price":18.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2178\/3315\/products\/Beyond_Nose_to_Tail.jpg?v=1512139420"},{"product_id":"nose-to-tail-eating-1","title":"Nose to Tail Eating","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFergus Henderson caused something of a sensation when he opened his restaurant St. JOHN in London in 1995. 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 tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\n.ui-layout__section--primary { flex: auto !important; }\n--\u003e\u003c\/style\u003e","brand":"St. JOHN","offers":[{"title":"Default Title","offer_id":1138385715209,"sku":"STJ-BOO-N2T","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2178\/3315\/products\/Nose_to_Tail_Eating.jpg?v=1512139978"},{"product_id":"the-book-of-st-john","title":"THE BOOK OF St. JOHN","description":"\u003cp\u003e\u003cb\u003eThe Book of St. JOHN \u003c\/b\u003eby the inimitable Fergus Henderson and Trevor Gulliver includes over 120 joyous recipes, (almost all never-before published) from their world-famous restaurant. \u003c\/p\u003e\n\u003cp\u003eIn 2019 – happily coinciding with the Year of the Pig – St. JOHN and its iconic brand are celebrating 25 years of unforgettable, pioneering food. For a quarter of a century, Fergus and Trevor have been serving up food that is as elegantly simple as it is heartfelt and generous. At once ever-evolving and steeped in tradition, theirs is a true celebration of British ingredients.\u003c\/p\u003e\n\u003cp\u003eTold with trademark verve, \u003cb\u003eThe Book of St. JOHN \u003c\/b\u003ecaptures the unique and distinctive spirit of the original pioneers of nose-to-tail cooking, and provides a unique insight into one of the cornerstones of the British restaurant scene.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlong with photographs by Jason Lowe and illustrations by Fergus himself, the extremely user-friendly recipes demystify disconcerting processes such as offal butchery and in other cases detail the classic recipes at the heart of St. JOHN repertoire simply explained for the home cook.\u003c\/p\u003e\n\u003cp\u003eThe book is structured to mirror the practices and rhythms of the St. JOHN kitchen and so begins with ‘The Pivotal Pig’, a whole chapter dedicated to understanding the true nature of the nose-to-tail animal. From butchery to stocks, braise and brine, this section takes you through the foundation stones of St. JOHN’s kitchen working practices leading you to must-make recipes like \u003ci\u003eGrilled Lambs Hearts, Peas and Mint\u003c\/i\u003e; \u003ci\u003eOx Tongue, Carrots and Caper Sauce \u003c\/i\u003eand \u003ci\u003eBeef Mince on Dripping Toast\u003c\/i\u003e.\u003c\/p\u003e\n\u003cp\u003eHowever, St. JOHN is about more than meat. The extensive repertoire of fish and vegetable recipes is well covered, including a chapter on creating bounty from a well-stocked store, featuring recipes for the essential \u003ci\u003eMaster Pickle\u003c\/i\u003e; \u003ci\u003eThe St. JOHN Chutney\u003c\/i\u003e; \u003ci\u003eA Universal Jelly \u003c\/i\u003eand \u003ci\u003eLentils\u003c\/i\u003e.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePuddings are vital at St. JOHN and celebrated as such with recipes for comforting classics like ‘\u003ci\u003eSteamed Syrup Sponge, Sher\u003c\/i\u003ery \u003ci\u003eTrifle \u003c\/i\u003eand \u003ci\u003ePeach Cobbler\u003c\/i\u003e. All to be served with ice cream, custard or cream. That is non-negotiable.\u003c\/p\u003e\n\u003cp\u003eAt St. JOHN, every moment of eating and drinking, however modest, is an expression of possibility and potential. Nowhere is this more evident than in the chapter celebrating breakfast, lunch, dinner and of course all those moments to savour in-between; eschew the eleven o’clock biscuit tin and reach instead for a piece of \u003ci\u003eSeed Cake \u003c\/i\u003eand a glass of Madeira.\u003c\/p\u003e\n\u003cp\u003eAnd finally we finish with a chapter dedicated to feasting – occasions to mark friendship and the passing of time – complete with menus for birthday lunches, an outdoor fete and of course a St. JOHN Christmas feast.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2178\/3315\/files\/IMG_20190916_131937-01_480x480.jpg?v=1568912292\" alt=\"\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2178\/3315\/files\/IMG_20190916_131606-01_480x480.jpg?v=1568912339\" alt=\"\"\u003e\u003c\/p\u003e","brand":"St. JOHN","offers":[{"title":"Default Title","offer_id":30117157994609,"sku":"STJ-BOO-BOSJ","price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2178\/3315\/products\/MVIMG_20190916_124746_1-01.jpg?v=1687938923"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2178\/3315\/collections\/MVIMG_20190916_124746_1-01.jpg?v=1780059293","url":"https:\/\/stjohnrestaurant.mom\/collections\/books.oembed","provider":"St. JOHN","version":"1.0","type":"link"}