On A Cook's Library Will Stewart 'chews the fat' with home cooks and professional chefs about a book of their choosing that has influenced the food they cook, eat, and obsess over.
Be it the first book they were given, one they open for a simple supper, or the one that serves as their 'kitchen bible'. There's no book too big, too small, too academic or too novel.
Subscribe for weekly conversations about life in the kitchen.
Follow @acookslibrary on Instagram
Follow Will Stewart @willstewie on Instagram
Hosted on Acast. See acast.com/privacy for more information.
On A Cook's Library Will Stewart 'chews the fat' with home cooks and professional chefs about a book of their choosing that has influenced the food they cook, eat, and obsess over.
Be it the first book they were given, one they open for a simple supper, or the one that serves as their 'kitchen bible'. There's no book too big, too small, too academic or too novel.
Subscribe for weekly conversations about life in the kitchen.
Follow @acookslibrary on Instagram
Follow Will Stewart @willstewie on Instagram
Hosted on Acast. See acast.com/privacy for more information.
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
Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.
Hosted on Acast. See acast.com/privacy for more information.