The recipes in “La Cocina de Marguerite Duras” are a captivating mix of flavors and influences. This can be expected from any collection of recipes curated over a lifetime. However, given her international experiences, Duras’s collection ranges wider than many others. Traditional French fare is sparsely represented in her recipe book, with leek soup, vichyssoise, and chicken liver pâté scattered here and there among the more plentiful offerings of further-off origins: nasi goreng from Indonesia, rougail sauce from Réunion, spare ribs from the U.S.
The recipes are mostly brief, though some are characterized by spirited notes, such as her instructions for Dublin coddle (“The Irish will tell you: add more wine […] Don’t listen to them.”) and gazpacho (“The Spanish use broth in the place of water. They’re wrong.”)