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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 --This text refers to an out of print or unavailable edition of this title.
Brilliant book. I read it a few years ago and still it's an outstanding book!Published 7 months ago by Chris von Landkammer
excellent - proper food, properly cooked - simple and delicious none of this nonsensical mucking about with stuff!Published 9 months ago by Viktor Wynd
Interesting book but recipes too complicated. I was hoping for more basic dishes.Published 10 months ago by pintail
Excellent recipes and pictures! Fabulous piggies. And if you haven't yet been to the restaurant GO!!!!!! Well worth the reading and digesting! - a gem!Published 12 months ago by C Laurenson
The author's recent Global Lifetime Culinary Achievement award is either a huge practical joke, or recognition of a true original in the now overcrowded waters of British Cuisine -... Read morePublished 14 months ago by Richard Newbold