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MILLY'S LIBRARY

Alex Jackson: Frontières

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'This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.’ ― Jeremy Lee

'This book is a delightful new addition to a most distinguished company of cooks and writers, bravo Alex.’ ― Jeremy Lee

Explore the food of France’s borderlands with acclaimed chef Alex Jackson in his second cookbook Frontières.

This is a book 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.

With over 80 mouth-watering recipes and fascinating introductions to each region, Frontières will take you on a delicious gastronomic journey through France's varied borderlands, adding many interesting dishes to your repertoire along the way.

About the Author: 

Alex Jackson is a chef and writer based in London. 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.

Alex has been working in restaurant kitchens for over 15 years, and from 2016 ran his own much-missed restaurant, Sardine, cooking with a focus on Provence, and wrote his first cookbook, Sardine (later re-released under the title Provençal).

Alex's second book, Frontières, is an exploration of the food of France's borderlands: the shared recipes, history and traditions on either side of its borders, and outside influence on French cuisine in general.

Nowadays Alex can be found manning the stoves as Head Chef at Noble Rot Soho on Greek Street.

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