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.

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