Provence to Pondicherry: Recipes from France and Faraway by Tessa Kiros

  • Moules au pistou (page 16)

    from Provence to Pondicherry: Recipes from France and Faraway Provence to Pondicherry by Tessa Kiros

    • Categories: Sauces for fish; Main course; Cooking for 1 or 2; French
    • Ingredients: mussels; tomato passata; parsley; basil
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Notes about Recipes in this book

  • Entrecôte à l'anchoïade

    • DKennedy on May 25, 2017

      Good not great

  • Poulet à l'ail

    • Delys77 on January 16, 2018

      This was pretty good but I wouldn't repeat. The sauce is quite fatty as you aren't adding any liquid to the dripping to make a gravy so the result is a bit on the greasy side. I also found that having the garlic uncovered and even some loose in the pan resulted in some bitter garlic flavours coming through. Ok but I would say I have had better versions from Mark Bittman or Ina Garten.

  • Morning glory and beef salad

    • Charlotte_vandenberg on May 11, 2017

      Made this recipe for lunch, it was very good! Two changes to the original recipes: left the seeds in the pepper in the dressing, this made it very spicy but not too much. And I stirfried the morning glory, that made the cutting a lot easier..

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Reviews about this book

  • Eat Your Books

    Tessa Kiros never disappoints her books are as beautiful as they are full of wonderful recipes.

    Full review
  • ISBN 10 1849497230
  • ISBN 13 9781849497237
  • Linked ISBNs
  • Published Oct 20 2016
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Tessa Kiros, renowned for her exquisite food and travel books, takes us on a fascinating journey across the globe to explore French culinary influences in far-flung destinations. Her journey begins in Provence, where Tessa first fell in love with French food, and explores the Mediterranean region's links between the indigenous ingredients, flavors, materials, and traditions.

She then follows the path of the early French explorers, traveling to the island of Guadeloupe in the Caribbean, Vietnam in South East Asia, Pondicherry in India, and the Indian Ocean island of La Réunion, before finally returning to France, in the region of Normandy, whose cuisine is so different from the South of France. In each destination, Tessa delves into the history and culinary traditions of the place, discovering how French cuisine has become entwined with local ingredients and traditions. The result is an intriguing collection of recipes that will appeal to anyone with an interest in food and culture.

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