Provence to Pondicherry / Tessa Kiros ; photography by Manos Chatzikonstantis ; styling by Michail Touros.

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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Born in London to a Greek-Cypriot father and Finnish mother, Tessa Kiros developed an interest in the food of different cuisines and travel from an early age. After growing up in South Africa, she left home at eighteen to travel and cook, working in restaurants in London, Sydney, Athens, and Mexico. She now lives in Tuscany. Her first cookbook, Falling Cloudberries , was an instant success, and a further eight books have followed, all epitomized by evocative writing and beautiful photography.

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In her 10th cookbook, Kiros connects culinary traditions of four former French colonies-Guadeloupe, Vietnam, the Pondicherry territory of India, and the island of La Réunion in the Indian Ocean-along with chapters on Provence and Normandy. The conceit is clever and draws a thread between far-flung places. In Provence mussels are cooked with tomato and pistou. In Guadeloupe they are served with breadfruit "french fries." They are married with chili and lemongrass in Vietnam, with masala in Pondicherry, and with combava (aka kaffir lime) and cream in La Réunion. They are paired with cider in Normandy. French technique ingeniously combines with local ingredients, including in a crepe-like potato dosa; Vietnamese bo bit tete; and steak frites with a spicy, sweet-sour marinade. The book's design is lovely, with each location covered by an introduction and notes on local flavors, climate, and customs. Provence is evoked by "closed shutters, sun shining through the leaves of the plane trees... pastis glasses scattered on bar tops." Occasionally, however, Kiros romanticizes colonial life: at least some of those "workers for the plantations brought in from Africa, India, and China" to La Réunion would more accurately be termed "slaves." (Mar.) © Copyright PWxyz, LLC. All rights reserved.

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