Frontières: The Food of France's Borderlands (Hardcover)

Frontières: The Food of France's Borderlands By Alex Jackson, Charlotte Bland (By (photographer)) Cover Image
By Alex Jackson, Charlotte Bland (By (photographer))
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Explore the food of France's borderlands with acclaimed chef Alex Jackson in his second cookbook.

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.

Alex explores how French cuisine has been influenced through history and that many of these dishes are part of a shared tradition of western European and Mediterranean cooking.

With over 80 mouth-watering recipes and fascinating introductions to each region, Frontières will take you on a delicious gastronomic journey through France's varied borderlands, adding many interesting dishes to your repertoire along the way.

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 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).

Praise For…

“This stunner is a compelling reminder that France’s rich culinary heritage is indebted to the diverse peoples who have brought their ideas and foods across borders. After turning the final page, readers hungry for France will want to book a trip to North Africa, Spain, or Italy.”
— Booklist

“I love … Alex Jackson’s cooking. The food he offers is from Provence and the Languedoc, areas that we haven’t been so curious about in the last few decades, but I’m thrilled they’re back. It’s time to revisit the region. There’s still so much to try.”
— —Diana Henry

“This is the book I used more than any other last year … His writing is a delight and, like his cooking, hits just the right balance between precision and ease.”
— —Rachel Roddy

“Seductively reminds us of the comforting allure of French food.”
— —Nigella Lawson

“It’s approachable, simple, conversational and absolutely delicious … his recipes transport you straight to the Med.”
— —Telegraph Weekend

“No book this year has made me feel hungrier.”
— —Bee Wilson, Sunday Times

“French flavors will lure us in shoals … It is delectable.”
— — Fay Maschler, Evening Standard

“Simple, unpretentious and understated, entirely without ego, attitude, or pomp … [Provençal] realizes how hard simple is to get right. And does so, for the most part, with flame-licked aplomb.”
— —Tom Parker Bowles, Mail on Sunday

Product Details
ISBN: 9781623711184
ISBN-10: 1623711185
Publisher: Interlink Books
Publication Date: November 21st, 2023
Pages: 288
Language: English