eGullet Q&A with Fergus Henderson
Fergus Henderson, chef and patron of landmark London restaurant St John will be joining us here on eGullet.com for a Q&A session on 26 and 27 March.
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Fergus HendersonStarted by Jason Perlow , 20 Mar 2003 |
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Time's upStarted by fergus , 27 Mar 2003 |
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Yes, But Why?Started by Jinmyo , 25 Mar 2003 |
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InfluenceStarted by CathyL , 26 Mar 2003 |
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Memorable dishes growing upStarted by Gavin Jones , 26 Mar 2003 |
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Photos in 'Nose to Tail Eating'Started by Wilfrid , 26 Mar 2003 |
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Daily BreadStarted by Andy Lynes , 26 Mar 2003  Bread
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Typical Day?Started by Basildog , 26 Mar 2003 |
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What do you eatStarted by Priscilla , 26 Mar 2003 |
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Ken's Memorial DinnerStarted by robert brown , 25 Mar 2003 |
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You writeStarted by Vanessa , 25 Mar 2003 |
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Molecules & GastronomesStarted by Lord Michael Lewis , 25 Mar 2003 |
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Suckling pigStarted by Adam Balic , 25 Mar 2003 |
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The proof is in the eatingStarted by chopper , 23 Mar 2003 |
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The Belly of an ArchitectStarted by Andy Lynes , 23 Mar 2003 |
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Wine-listStarted by Gavin Jones , 22 Mar 2003 |
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Trapped by your aestheticStarted by Gavin Jones , 22 Mar 2003 |
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BrigadeStarted by Simon Majumdar , 21 Mar 2003 |
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Denizens Of The DeepStarted by Xanthippe , 21 Mar 2003 |
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Sourcing of produceStarted by Charlene Leonard , 21 Mar 2003 |
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Characterizing your cuisineStarted by Wilfrid , 21 Mar 2003 |
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Cooking above the French HouseStarted by Wilfrid , 21 Mar 2003 |
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British cuisineStarted by Miss J , 21 Mar 2003 |
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Flourishes and GarnishesStarted by Tonyfinch , 21 Mar 2003 |
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Pick a person...Started by SamanthaF , 21 Mar 2003 |
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Chef!Started by SamanthaF , 21 Mar 2003 |
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From shop to plateStarted by macrosan , 21 Mar 2003 |
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Penis RecipesStarted by Lord Michael Lewis , 21 Mar 2003 |
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KidneysStarted by Jonathan Day , 20 Mar 2003 |
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Sincerest Form of FlatteryStarted by Simon Majumdar , 20 Mar 2003 |
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