Translated literally as rice noodles and beef, bun bo is a Vietnamese classic in which what you’re promised is what you get…and a heck of a lot more given its layers of nuanced complexity.
Recipes from Provence to Pondicherry
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.
Roast Duck with Clementines
This is essentially orange-glazed duck with the crispiest skin you’ve ever experienced. Surprisingly straightforward to make. And even easier to accept the accolades for afterward.
Entrecôte à l’Anchoïade ~ Steak with Anchovy Butter
A French approach to rib eye infused with butter and Cognac that’s embellished with a quick pan sauce that’s both classic and classy. Voila.