Provençal / Sardine: Simple Seasonal Southern French Cooking by Alex Jackson

    • Categories: Pancakes, waffles & crêpes; Main course; Spring; French; Vegan; Vegetarian
    • Ingredients: artichokes; rosemary sprigs; Italian chickpea flour
    show

Notes about this book

  • Eat Your Books

    See also Sardine

Notes about Recipes in this book

  • Spring vegetable, cous-cous and herb salad

    • Tealismyname on August 17, 2024

      Rather simple and I didn't bother with seperating all the compenents out. Next time, I will cut everything so that it's more bitesize. Easy and good.

    • Hansyhobs on May 31, 2022

      Fine, just a salad, not the most exciting thing

  • Baked ricotta-stuffed courgette flowers

    • Tealismyname on April 14, 2024

      I've made this recipe twice, the first time came out better. The second time, I made it with small courgettes attached which meant that the cook time didn't quite work. It's a really lovely and delicate side. Living in an area with loads of courgette flowers, make sure you get the bigger ones and wash carefully to get rid of any ants hiding.

  • Broad beans en bedarcée

    • Tealismyname on April 14, 2024

      I used frozen broad beans which I think I overcooked and got a bit hard. Be wary of overcooking the spices as they become bitter. I enjoyed this and it was simple, but it needs a bit of acidity. Going forward, I would blanch the broadbeans and then just mix into the spice mix off the heat. I would cook again just not make so many mistakes :D

  • Turnip top toasts

    • Hansyhobs on February 04, 2022

      I made this for a workday lunch, quick and easy, I also served it with a fried egg, which I cooked in the same pan as the turnip tops etc. I used dried chilli flakes.

  • Squid and broad beans en papillote

    • Hansyhobs on March 25, 2022

      Very nice, mopped up the lovely sauce with bread and used frozen broad beans

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1911641123
  • ISBN 13 9781911641124
  • Published Jul 02 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

This unique collection of recipes encapsulates the beauty and simplicity of Provençal French cooking. Taking influence from Italy, as well as North Africa, acclaimed chef Alex Jackson's recipes are truly delightful.

Through a love of French food and culture, Alex escapes the bustle of his east London restaurant, Sardine, cooking and reading recipe books about the dishes of Provence. Alex serves much adored feasts inspired by his reading and dreaming, and, in this book, he reveals how you too can feast on simple, fresh dishes at home. Organized by season, at the end of each chapter Alex includes a grand bouffe, a set menu for a feast. The certain satisfaction in cooking a set menu in a restaurant translates wonderfully to the home cook who seeks to escape with our chef, and to create their own bonne fête. It opens up many options--large format dishes, whole fish, and joints of meat, more complicated processes, economies of scale, and above all, a feeling, somehow, that this is the way that eating is supposed to be. It's also an exercise in composition, a challenge to ensure that the menu reads beautifully, flows right, and eats even better, as well as an opportunity to shoehorn all the best ingredients of the moment into one evening's cooking.

Alex has included a selection of recipes for each season, from Bouillabaisse, and Autumnal Grand Aïoli to Aligot Géant, and an Easter feast, most of these menus revolve around a central celebratory dish, and so the joy for the home cook is in the knowledge that their evening will be a success, and certainly much less work, if they cut a course here or there. Ultimately the soul of the home-cooked meal lies not only in a sense of achievement for the cook, but moreover in the satisfaction of bringing a basketful of ingredients, and a group of good friends, to the table. Recipes will run in seasonal order, with a foreword by Diana Henry. Provençal promises to reignite a love affair with French provincial cooking¬--its multitude of influences, and its focus on seasonal eating, and, ultimately, an attitude to food which centers around sharing and enjoying food.


Other cookbooks by this author