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Pavilion sign Sardine Restaurant Alex Jackson’s debut book on Provençal French cooking

Pavilion Books Commissioning Editor Stephanie Milner acquired world rights to Sardine: Simple, Seasonal, Southern French Cooking, by Head Chef and Restaurateur Alex Jackson, from Emily Sweet at Emily Sweet Associates.

Lauded by leading restaurant critics since it first opened in 2016, Jackson serves dishes and much-adored feasts inspired by his love of the French food and culture, and his new book will show how to feast on simple, fresh dishes at home. In celebration of the seasons, Sardine promises to reignite a love affair with French provincial cooking.

Jackson commented “The food of the South of France has held sway over me for a while. I’m thrilled to have the chance to write a book about a cuisine I find intriguing, exotic and romantic in equal measure, and I hope it will go a small way to convincing readers of the same.”

Praise for Sardine restaurant:

‘Sardine is not lying. This really is food that a stalwart, capable European grandmother would chuck down, rather than fiddly, try-hard, bells and whistles. All bistros are not made equally. Sardine is delightfully different’ – Restaurant Critic and author Grace Dent

‘Provence is back. And I’m in love again’ – Food writer and author Diana Henry

Sardine: Simple, Seasonal, Southern French Cooking will publish in June 2019 in hardback, RRP £25.00.



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