{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/603e2aea4512307a60f5aee7/60461d9f43d56d0f54a0241e?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"1. Alex Jackson ","description":"<p>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.&nbsp;</p><p><br></p><p>Here are the books we speak about:&nbsp;</p><p><br></p><p><em>Real Fast Food</em> by Nigel Slater&nbsp;</p><p><em>Lulu’s Provenc̜al Table: The Food and Wine from Domaine Tempier Vineyard</em> by Richard Olney&nbsp;</p><p><br></p><p><br></p><p>In the Noble Rot Magazine issue 25 “Chianti not Chianti” you can read some words Alex wrote about Lulu Peyraud.&nbsp;</p><p><br></p><p><br></p><p>Follow Alex on Instagram: @_alex_jackson</p><p>Buy Alex Jackson's book: <em>Sardine, Simple seasonal Provenc̜al cooking</em>&nbsp;</p><p><br></p><p><br></p><p>Follow Will on Instagram: @willstewie</p><p>Follow A Cook’s Library on Instagram: @acookslibrary</p><p><br></p><p>Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License.</p><p><br></p>","author_name":"Will Stewart"}