Frontières - Jackson, Alex
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"Alex Jackson explores the cooking of France's borderlands: from the geographical to the historical, linguistic, and metaphorical. His journey takes us through the Riviera, where the border has shifted many times but the cooking remains of a delicious whole, to the Occitan valleys of the Italian Alps, the Franco-German cooking of Alsace, and to Marseille, one of the most important ports of the Mediterranean, and its historic (and current) links with North Africa."--Publisher marketing.

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Produktbeschreibung
"Alex Jackson explores the cooking of France's borderlands: from the geographical to the historical, linguistic, and metaphorical. His journey takes us through the Riviera, where the border has shifted many times but the cooking remains of a delicious whole, to the Occitan valleys of the Italian Alps, the Franco-German cooking of Alsace, and to Marseille, one of the most important ports of the Mediterranean, and its historic (and current) links with North Africa."--Publisher marketing.
Autorenporträt
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 sun-kissed vegetables, fresh herbs, and good olive oil his popular London 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 favorite on the London food scene. Alex is now head chef at Noble Rot Soho, which opened in Fall 2020. His first book is called Sardine (reissued as Provençal).