Provencal

Cook the simple and flavoursome food of the South of France with acclaimed chef Alex Jackson’s Provencal.

Provencal is the stunning reissue of Alex Jackson’s 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 France’s 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 Alex’s belief that cooking the food of the South of France is about simplicity, good ingredients and generosity of spirit. The recipes are lovingly described and evoke the South of France with their warmth and flavour; from Bouillabaisse and Autumnal Grand Aïoli 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 evening’s 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.

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, as a restaurant with a focus on Provence, but also a prism for the sun-drenched cooking of the whole Mediterranean Sea.