Henderson's food is an adventure, but one well worth taking. -- London Review of Books
It's a whole approach to eating, a manifesto for a way of living disguised as a cookbook. -- Art Review
Set to become a carnivorous classic. -- Delicious
This is an unbeatable collection of recipes. -- Telegraph Magazine
Use his bread recipe and you will never look back.
-- Kate Colquhoun, Guardian Online
About the Author
Fergus Henderson trained as an architect before becoming a chef. He opened the French House Dining Room in 1992 and left it to start St John in 1994. He is the author of the cult classic Nose to Tail Eating, which won the Andre Simon Award in 2000.