Frontieres Bookshop Supper

Join us for a simple Frontières bookshop supper with a demo from the acclaimed chef, Alex Jackson's celebration of French cooking from Alsace, the Riviera, the Alps, the Southwest and North Africa.

Alex's restaurant, Sardine received rave reviews from Fay Maschler, Grace Dent, Diana Henry and Marina O'Loughlin and was established as a favourite on the London food scene. Alex is now head chef at Noble Rot Soho. His first cookbook is Provencal (previously named Sardine)

This new cookbook 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.

'If you fell in love with food through trips to France you'll be in heaven. Frontières shows you why you felt that way in the first place. This will stand alongside my favourite books on French cookery, by Richard Olney and Anne Willan. A dream of a book'
- Diana Henry

''Tis a joy to read of the pleasures of French cooking which have so inspired and informed cooks for generations. This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.'
- Jeremy Lee

'Frontières is an intelligent and articulate research of authentic, tightly regional French recipes, anecdotes and stories. It is a delight. Ironically, poignantly even, in this 21st century, it could have only been compiled and written by an impassioned rosbif.'
- Simon Hopkinson

'By exploring the overlapping flavours and traditions of the French borderlands Alex Jackson takes you on a fascinating and potent culinary journey. This wonderful and timely book serves as a reminder that good food always reflects a breadth of influence and, like music, art and friendship, it crosses all boundaries. It contains a superb collection of recipes.'
- Rachel Roddy