Provencal

(Hardback)

Publishing Details

Classifications

Physical Properties

Description

Cook the simple and flavoursome food of the South of France with acclaimed chef Alex Jacksons Provencal.
Provencal is the stunning reissue of Alex Jacksons widely acclaimed first book Sardine. This unique collection of recipes encapsulates the beauty and simplicity of Provencal French cooking and shows you how to recreate the flavours of the South of France at home.

Provence and Languedoc are Frances window onto the Mediterranean Sea and all that lies beyond, and the culinary influences that converge there make for a cuisine that is varied, rich and deep. The recipes are unpretentious and seasonal, highlighting Alexs belief that cooking the food of Provence is about simplicity, good ingredients and generosity of spirit. Lovingly described, the recipes evoke the South of France with their warmth and flavour; from Bouillabaisse and Autumnal Grand Aoli to a Tomato and Tapenade Tart and Nougat Ice Cream with Fennel Biscuits. The book is divided into seasons and each season contains a Grande Bouffe a set menu for a feast so you can really impress your guests and celebrate many wonderful ingredients in one evenings cooking.

Provencal promises to reignite a love affair with French provincial cooking, celebrating its multitude of influences, its focus on seasonal eating and, ultimately, an attitude to food which centres around sharing and enjoyment.

Reviews

For Sardine:

I love Alex Jacksons cooking. The food he offers is from Provence and the Languedoc, areas that we havent been so curious about in the last few decades, but Im thrilled theyre back. Its time to revisit the region. Theres 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

'Its 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 flavours will lure us in shoals It is delectable. Fay Maschler, Evening Standard

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

Author Bio

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.