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Trail of Crumbs
Hunger, Love and the Search for Home
By Kim Sunée
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Kim Sunée’s poetic memoir, Trail of Crumbs: Hunger, Love and the Search for Home, follows the author as she struggles for self-identity in a world where she has always felt herself a foreigner. The Korean-born Sunée is abandoned as a child, only to be adopted by a family in New Orleans. She moves to France as part of an independent study program and eventually settles in Provence with an older man, Olivier Baussan, and his daughter. The majority of the tale recounts her time living in the south of France with Baussan, founder of the French perfume and soap company L’Occitane. During the setbacks Sunée faces in her relationship and her own personal self-discovery, her love of food and cooking remain a constant in her life. Generously sprinkled throughout are recipes Sunée turns to for comfort, dishes that define her mixed upbringing. The collection of recipes continue the tale of the young woman’s coming-of-age, reflecting each chapter’s theme with an eclectic array of Korean, Southern and French favorites.
Sunée’s fiercely introspective nature results in a beautifully written, heartbreaking prose. Reading her insatiable appetite for growth and transformation will leave her audience hungry for more.
Reviewed by Lauren Becker
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Figs Roasted in Red Wine with Cream and Honey
Remove stems from 12 to 18 fresh figs and cut a small X in top of each. Place figs cut-side-up in an ovenproof pan. Pour ½ (750-ml) bottle of red wine over. Drizzle with 3 tablespoons honey. With a knife, scrape cinnamon stick over figs, and add stick to pan. Roast figs at 375 degrees for 20 to 25 minutes or until figs are tender but not falling apart. Gently remove figs, using a slotted spoon, and place on serving dishes. Place pan over medium high heat, stir in 3 tablespoons sugar, and bring wine to a boil; let cook on high heat about 7 minutes or until syrupy. Remove from heat. Stir in 2 tablespoons crème fraîche. Spoon wine and crème fraîche mixture over figs. Serve warm (or chilled). Garnish with fresh mint leaves, if desired.
Serves 4 to 6 |
(Updated: 01/16/09 SB)
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