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Informationen zum Autor Alex Jackson's interest in cooking started a long time ago. From Birmingham, his passion for French cuisine was ignited by a year in Paris as part of his French degree at university, which served as an introduction to what simple French food really was. After working at Stevie Parle's Dock Kitchen, his interest journeyed further south to Provence, where from the surplus of sunkissed vegetables, fresh herbs, and good olive oil his restaurant Sardine was born. With rave reviews from Fay Maschler, Grace Dent, Diana Henry, Marina O'Loughlin and Tom Parker Bowles, since opening in the summer of 2016, Sardine has established itself firmly on the London food scene, as a restaurant with a focus on Provence, but also a prism for the sun-drenched cooking of the whole Mediterranean Sea.. Klappentext A collection of recipes drawing attention to the elegance and simplicity of Provencal French cooking, influenced by Italian and North African culinary traditions. Zusammenfassung This unique collection of recipes encapsulates the beauty and simplicity of Provencal French cooking. Taking influence from Italy as well as North Africa! acclaimed chef Alex Jackson's recipes are truly delightful. Sardine promises to reignite a love affair with French provincial cooking.
