This week Will speaks with Alex Jackson, cookbook writer and head chef of Noble Rot in Soho. We speak about cooking mushrooms with lots of butter, grandma’s chips and the expectations versus the realties of eating in France today.
Here are the books we speak about:
Real Fast Food by Nigel Slater
Lulu’s Provenc̜al Table: The Food and Wine from Domaine Tempier Vineyard by Richard Olney
In the Noble Rot Magazine issue 25 “Chianti not Chianti” you can read some words Alex wrote about Lulu Peyraud.
Follow Alex on Instagram: @_alex_jackson
Buy Alex Jackson's book: Sardine, Simple seasonal Provenc̜al cooking
Follow Will on Instagram: @willstewie
Follow A Cook’s Library on Instagram: @acookslibrary
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