Frontieres - Food and Cooking from the French Borderlands

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 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

Dettagli sul prodotto

• Autori: ALEX JACKSON, Alex Jackson
• Editore: Pavilion Books
• Lingue: Inglese
• Formato: Copertina rigida
• Pubblicazione: 31.12.2021
• EAN: 9781911663782
• ISBN: 978-1-911663-78-2
• Pagine: 286
• Dimensioni: 195 mm x 252 mm x 24 mm
• Categorie: Guide e manuali > Mangiare e bere > Libri di cucina a tema; 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