“First, the aromatics. Soon the kitchen was filled with the scent of freshly chopped fennel, garlic, herbs, orange peel, thyme, and aniseed. At least it smelt like food now. I felt a little better. Next, the chopped tomatoes. The Marmande tomatoes are beefy and large, with flesh that yields mostly texture, and few seeds. Their scent is deep and fruity, like damsons steeped in rich red wine.”
Book:Vianne
