Sardine: Simple seasonal Provençal cooking.
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.
Organised by season, at the end of each chapter Alex includes a 'Grande Bouffe', a set menu for a feast. The certain satisfaction in cooking a set menu in a restaurant translates wonderfully to the home cook who seeks to escape with our chef and to create their own bonne fête.
- Alex Jackson
- Published by Pavilion Books Company Ltd 2019
- Hard cover, 255p. 190x245mm