Sardine; Simple seasonal Provençal cooking
Available from June 6th.
Pre-order a copy here
'A joyous collection of recipes from one of my favourite cooks.'
'I love Sardine and 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. There's still so much to taste.'
'I have long had the privilege of hearing Alex's wise thoughts on food and cooking. Now everyone can benefit from his subtle genius. In this book he patiently and engagingly explains how to cook his wonderful versions of delicious south-of-France food. A book so packed full of simple, seasonal recipes I'm sure I'll be cooking from it all year and for many years to come.
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 Faye 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.