Explore the food of France’s borderlands with acclaimed chef Alex Jackson in his second cookbook Frontières.
This is a book about the cooking of France’s borderlands: from the geographical to the historical, linguistic and metaphorical. In it, Alex Jackson sets out to investigate the cooking of these borderland areas with a view to exploring the similarities between the food on either side of the borders. From 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 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 cookery.
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.
Shortlisted for Fortnum & Mason Cookery Book of the Year
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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.
https://shop.royalacademy.org.uk/ra-edit/exhibitions/frontieres67543Frontières: The Food From France’s Borderlandshttps://shop.royalacademy.org.uk/media/catalog/product/1/2/12096285---frontieres-book---1200x1200px---_c_-n.jpg3030GBPInStock/Edits/Exhibitions/Astonishing Things: The Drawings of Victor Hugo/Books/All Books86826212361490224<p><span class="a-text-bold">Explore the food of France’s borderlands with acclaimed chef Alex Jackson in his second cookbook </span><span class="a-text-bold a-text-italic">Frontières.</span></p>
<p>This is a book about the cooking of France’s borderlands: from the geographical to the historical, linguistic and metaphorical. In it, Alex Jackson sets out to investigate the cooking of these borderland areas with a view to exploring the similarities between the food on either side of the borders. From the <span class="a-text-bold">Riviera</span>, where the border has shifted many times but the cooking remains of a delicious whole, to the <span class="a-text-bold">Occitan valleys of the Italian Alps</span>, the Franco-German cooking of <span class="a-text-bold">Alsace</span>, and <span class="a-text-bold">Marseille</span>, one of the most important ports of the <span class="a-text-bold">Mediterranean</span>, and its historic (and current) links with<span class="a-text-bold"> North Africa</span>.</p>
<p>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 cookery.</p>
<p>With over <span class="a-text-bold">80 mouth-watering recipes and fascinating introductions to each region</span>, <span class="a-text-italic">Frontières</span> will take you on a delicious gastronomic journey through France's varied borderlands, adding many interesting dishes to your repertoire along the way.</p>
<p><span class="a-text-bold">Shortlisted for Fortnum & Mason Cookery Book of the Year</span></p> <style>#html-body [data-pb-style=JCNMIT8]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}</style><div data-content-type="row" data-appearance="contained" data-element="main"><div data-enable-parallax="0" data-parallax-speed="0.5" data-background-images="{}" data-background-type="image" data-video-loop="true" data-video-play-only-visible="true" data-video-lazy-load="true" data-video-fallback-src="" data-element="inner" data-pb-style="JCNMIT8"><div data-content-type="text" data-appearance="default" data-element="main"><p>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. </p>
<p>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.</p></div></div></div>00add-to-cartstore_type:ShopShopHardback25.4 x 2.6 x 19.7cm9781911663782288No
