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Frontières
A Chef’s Celebration of French Cooking; This New Cookbook is Packed with Simple Hearty Recipes and Stories from France’s Borderlands – Alsace, the Riviera, the Alps, the Southwest and North Africa
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Check link for latest rating. ( 18 ratings, 4 reviews)
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Frontières
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Frontières
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Description
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
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.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Frontières by Alex Jackson has received high praise for its insightful exploration of the culinary traditions of France's borderlands. Celebrated for its captivating writing and an extraordinary collection of recipes, it's lauded as both a fascinating culinary journey and an important addition to French cookery literature, praised alongside notable works by Richard Olney and Anne Willan. The book is recognised for its clever examination of the permeable exchange of flavours across French borders, with recipes and narratives commended for reflecting the diversity and richness of regional influences.
Book Details
INFORMATION
ISBN: 9781911663782
Publisher: HarperCollins Publishers
Format: Hardback
Date Published: 12 October 2023
Country: United Kingdom
Imprint: Pavilion
Audience: General / adult
DIMENSIONS
Spine width: 26.0mm
Width: 195.0mm
Height: 252.0mm
Weight: 1040g
Pages: 288
About the Author
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.
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