Frontieres - Food and Cooking from the French Borderlands

Informationen zum Autor Alex Jackson's 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, Sardine was established as a favourite on the London food scene. Alex is now head chef at Noble Rot Soho, which opened in Autumn 20 with much excitement. Klappentext 2024 WINNER OF THE INTERNATIONAL/REGIONAL COOKBOOK GUILD OF FOOD WRITERS AWARD Shortlisted for Fortnum & Mason Cookery Book of the Year ---- 'This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.' - Jeremy Lee Vorwort A chef’s celebration of French cooking; this new cookbook is packed with simple hearty recipes and stories from North Africa, Alsace, the Riviera, the Alps and the Southwest Zusammenfassung Shortlisted for Fortnum & Mason Cookery Book of the Year –––– 'This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.’ — Jeremy Lee

About the author

Alex Jackson's 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, Sardine was established as a favourite on the London food scene. Alex is now head chef at Noble Rot Soho, which opened in Autumn 20 with much excitement.

Product details

• Authors: ALEX JACKSON, Alex Jackson
• Publisher: Pavilion Books
• Languages: English
• Product format: Hardback
• Released: 31.12.2021
• EAN: 9781911663782
• ISBN: 978-1-911663-78-2
• No. of pages: 286
• Dimensions: 195 mm x 252 mm x 24 mm
• Subjects: Guides > Food & drink > International cuisine; France, Travel & holiday guides, TRAVEL / Europe / France, COOKING / Essays & Narratives, COOKING / Individual Chefs & Restaurants, Alsace, National & regional cuisine, French Riviera / Côte d’Azur, Comfort food and food nostalgia, National and regional cuisine, Organic food / organic cookery, Cookery dishes and courses: main courses, Cookery / food by ingredient: fish and seafood, Cookery / food by ingredient: egg, cheese and dairy products, Main courses, Cooking with fish & seafood, Cooking with dairy products, Regions of France, Cultural studies: food and society, Travel guides: food & drink regions, COOKING / Regional & Cultural / French, COOKING / Regional & Cultural / Mediterranean