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2024 WINNER OF THE INTERNATIONAL/REGIONAL COOKBOOK GUILD OF FOOD WRITERS AWARD
Shortlisted for Fortnum & Mason Cookery Book of the Year
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'This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.' - Jeremy Lee
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
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 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, Sardine was established as a favourite on the London food scene. Alex is now head chef at Noble Rot Soho, which opened in Autumn 20 with much excitement.
| Erscheinungsjahr: | 2023 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Titelzusatz: | 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 |
| ISBN-13: | 9781911663782 |
| ISBN-10: | 191166378X |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Jackson, Alex |
| Hersteller: | HarperCollins Publishers |
| Verantwortliche Person für die EU: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 250 x 192 x 26 mm |
| Von/Mit: | Alex Jackson |
| Erscheinungsdatum: | 12.10.2023 |
| Gewicht: | 1,004 kg |
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 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, Sardine was established as a favourite on the London food scene. Alex is now head chef at Noble Rot Soho, which opened in Autumn 20 with much excitement.
| Erscheinungsjahr: | 2023 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Titelzusatz: | 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 |
| ISBN-13: | 9781911663782 |
| ISBN-10: | 191166378X |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Jackson, Alex |
| Hersteller: | HarperCollins Publishers |
| Verantwortliche Person für die EU: | Produktsicherheitsverantwortliche/r, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 250 x 192 x 26 mm |
| Von/Mit: | Alex Jackson |
| Erscheinungsdatum: | 12.10.2023 |
| Gewicht: | 1,004 kg |
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