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 Provence is about simplicity, good ingredients and
generosity of spirit. Lovingly described, the recipes evoke the
South of France with their warmth and flavour; from Bouillabaisse
and Autumnal Grand Aioli 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.
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