The St Johns

'The Book of St John 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' Nigella Lawson 'An 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.’ Diana Henry, The Telegraph 'The Book of St. JOHN, part food gospel, part memoir, part recipe book.' Observer Food Monthly Join 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. Established 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. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod’s roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring 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.

A selection of writings from naturalists John and William Bartram, who explored Florida in 1765 In 1765 father and son naturalists John and William Bartram explored the St. Johns River Valley in Florida, a newly designated British territory and subtropical wonderland. They collected specimens and recorded extensive observations of the region’s plants, animals, geography, ecology, and Native cultures. The chronicle of their adventures provided the world with an intimate look at La Florida. Travels on the St. Johns River includes writings from the Bartrams' journey in a flat-bottomed boat from St. Augustine to the river's swampy headwaters near Lake Loughman, just west of today’s Cape Canaveral. Vivid entries from John's Diary detail the settlement locations of Indigenous people and what vegetation overtook the river's slow current. Excerpts from William's narrative, written a decade later when he tried to make a home in East Florida, contemplate the environment and the river that would come to be regarded as the liquid heart of his celebrated Travels. A selection of personal letters reveal John's misgivings about his son's decision to become a planter in a pine barren with little shelter, but they also speak to William's belated sense of accomplishment for traveling past his father's footsteps. Editors Thomas Hallock and Richard Franz provide valuable commentary and a modern record of the flora and fauna the Bartrams encountered. Taken together, the firsthand accounts and editorial notes help us see the land through the explorers' eyes and witness the many environmental changes the centuries have wrought.

In Trouble on the St. Johns River, the Johnson kids Joey, Bobby and Katy are up to their adventurous ways again. But this time, instead of exploring history, they're making it! Joey and Bobby start their summer vacation by setting out for their favorite fishing pond, but end up leading a crusade to clean up the environment instead.Finding the pond covered with green muck and dead fish, the brothers decide to do something about it. That leads to a close encounter with a manatee, a visit to a center that rehabilitates injured sea turtles, and a boat tour on the St. Johns River. What they learn through these experiences inspires them to create The Greenies and chart a course of action that captures the attention of many, including a local TV station. By the end of the story, Joey, who thought there was nothing kids could do to make a difference, realizes that perhaps they are the very ones who can. Its a story of awakening that will inspire young readers to become more aware of their environment and give them some ideas on how to preserve it.

First explored by naturalist William Bartram in the 1760s, the St. Johns River stretches 310 miles along Florida's east coast, making it the longest river in the state. The first "highway" through the once wild interior of Florida, the St. Johns may appear ordinary, but within its banks are some of the most fascinating natural phenomena and historic mysteries in the state. The river, no longer the commercial resource it once was, is now largely ignored by Florida's residents and visitors alike. In the first contemporary book about this American Heritage River, Bill Belleville describes his journey down the length of the St. Johns, kayaking, boating, hiking its riverbanks, diving its springs, and exploring its underwater caves. He rediscovers the natural Florida and establishes his connection with a place once loved for its untamed beauty. Belleville involves scientists, environmentalists, fishermen, cave divers, and folk historians in his journey, soliciting their companionship and their expertise. River of Lakes weaves together the biological, cultural, anthropological, archaeological, and ecological aspects of the St. Johns, capturing the essence of its remarkable history and intrinsic value as a natural wonder.

'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. With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant 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.With a dozen new recipes on top of 250 existing ones, exceptional production values and more than 100 beautiful, witty photographs, The Complete Nose to Tail is not only comprehensive but completely irresistible.

The vast unsettled lands of Florida in the 1850s are a magnet drawing men and women from all backgrounds toward the promise of fresh beginnings. Most of them are honest, hard-working citizens. But there is another element, as on any frontier: the violent, the greedy, the power-hungry. Will the honest homesteaders prevail over those who would destroy their dreams even before they can begin to build?

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.

Settled in 1872 by Spanish pioneers from New Mexico, the town of St. Johns began as a farming and sheep-raising community far removed from the county seat and territorial capital of Prescott. Soon after, the Mormon Church, represented by Bishop David King Udall, purchased 1,200 acres for Mormon colonizers to settle. With the building of the Lyman Dam, the town was finally able to provide adequate water for crops and began to thrive. The building of a power plant in the 1970s doubled the population of St. Johns, but many of the original settlers' descendants are still there as well, canning their gardens' harvest and dusting from their homes the dirt brought in by the wind that never stops blowing. Although the streets are now paved and many of the old buildings and homes have long been razed, St. Johns has a unique story to tell.