2024 WINNER OF THE INTERNATIONAL/REGIONAL COOKBOOK GUILD OF FOOD WRITERS AWARD Shortlisted for Fortnum & Mason Cookery Book of the Year ---- '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. Gold title * Alex Jackson is a well-known chef with lots of connections in the food industry.

* Alex's first book, 'Sardine', garnered attention and endorsements from Bee Wilson, Diana Henry and the 'Telegraph' among many others. Competition: Dishoom;One;New Larousse Gastronomique;Sardine;Persiana;Nistisima;Moro Easy;Med;Meliz's Kitchen;A Table;Mediterranean Dish;Taverna. Anna Jones;Hugh Jonson;Shamil Thakrar;Yotam Ottolenghi;Jeremy Lee;Michel Roux;Raymond Blanc;Sabrina Ghayour;Georgina Hayden;Samantha Clark;Claudia Roden;Meliz Berg;.