My French Kitchen: A Book of 180 Treasured Recipes

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Overview

It's not surprising that Joanne Harris's novels ? Chocolat, Blackberry Wine, and Five Quarters of the Orange ? celebrate the pleasure and magic of food, since her fondest childhood memories are of making pancakes with her great-grandmother M?m?e, picking blackberries with her grandfather in Yorkshire, and exploring the early morning markets of Noirmoutier. Now, with coauthor Fran Warde, Harris shares her treasured collection of family recipes that have been passed down from ...

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New York, NY 2003 Hard cover New in new dust jacket. Sewn binding. Cloth over boards. 256 p. Contains: Illustrations. Audience: General/trade.

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Overview

It's not surprising that Joanne Harris's novels — Chocolat, Blackberry Wine, and Five Quarters of the Orange — celebrate the pleasure and magic of food, since her fondest childhood memories are of making pancakes with her great-grandmother Mémée, picking blackberries with her grandfather in Yorkshire, and exploring the early morning markets of Noirmoutier. Now, with coauthor Fran Warde, Harris shares her treasured collection of family recipes that have been passed down from generation to generation in this illustrated cookbook.

Harris encourages cooks to engage all their senses when cooking — look at what you're cooking, smell the ingredients, mix them with your fingers, and enjoy their sounds and textures. Cooking, she reminds us, is about as close to magic as modern society allows: to take a handful of simple, fresh ingredients and turn them into something wonderful, otherworldly.

The 120 recipes include French classics such as Onion Soup and Onion Tart, Coq au Vin, and Crème Brûlée, as well as family favorites like Anouchka's Chile Garlic Bread, great-aunt Simone's Marinated Tuna, and great-aunt Marinette's Slow Fudge Sauce. And, of course, there's an entire chapter devoted to chocolate — cakes, meringues, and spiced hot chocolate.

My French Kitchen, a remarkable collaboration between Joanne Harris, a writer who loves food, and Fran Warde, a former chef who loves to write about food, belongs in your kitchen.

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Product Details

  • ISBN-13: 9780060563523
  • Publisher: HarperCollins Publishers
  • Publication date: 8/19/2003
  • Edition description: 1st U.S. Edition
  • Edition number: 1
  • Pages: 256
  • Product dimensions: 7.43 (w) x 9.68 (h) x 0.25 (d)

Meet the Author

Joanne Harris is the author of seven previous novels—Chocolat, Blackberry Wine, Five Quarters of the Orange, Coastliners, Holy Fools, Sleep, Pale Sister, and Gentlemen & Players; a short story collection, Jigs & Reels; and two cookbook/memoirs, My French Kitchen and The French Market. Half French and half British, she lives in England.

Fran Warde is a chef, food writer, and food stylist in the U.K. She is the author of three books: Food for Friends, Eat Drink Live, and Thirty-Minute Italian, and the coauthor of My French Kitchen.

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Read an Excerpt

My French Kitchen

A Book of 120 Treasured Recipes
By Joanne Harris

Harper Collins Publishers

Copyright © 2003 Joanne Harris All right reserved. ISBN: 0060563524

Chapter One

Salmon in Parchment Paper

Serves 6

This is an excellent way to cook fish so that it stays tender and moist, with a light, delicate flavor. Its French name is Saumon en Papillote.

Ingredients

5 celery stalks, sliced 4 shallots, sliced Bunch of flat-leaf parsley, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
6 (5- to 6-ounce) skinless salmon fillets

1 lemon, cut into 6 wedges

Instructions

Heat the oven to 400°F. Cut six 10-inch rounds out of baking parchment. Put the celery and shallots in a bowl, add the parsley, salt, and pepper and mix well. Arrange the paper rounds on the work surface. Place equal amounts of the vegetable mixture in the center of each paper and top with a salmon fillet and a wedge of lemon. Close up each parcel, securing the contents by twisting the paper above the fish like an old-fashioned purse. Place on a baking sheet and bake for 15 minutes. Serve in the paper parcels, but take care when opening, as hot steam may rush out.


Vianne's Spiced Hot Chocolate

Serves 2

Chile may have lost favor as air ingredient inchocolate dishes in Europe, but for me this sweet, spiced version of hot chocolate is the best morning drink: rich, (lark, and invigorating enough to keep me going until lunchtime.

Ingredients

1 2/3 cups milk 1/2 vanilla bean, cut in half lengthwise 1/2 cinnamon stick 1 hot red chile, halved and seeded 3 1/2 ounces bittersweet (70 percent) chocolate Brown sugar to taste (optional) Whipped cream, chocolate curls, cognac, or Amaretto, to serve

Instructions

Place the milk in a saucepan, add the vanilla bean, cinnamon stick, and chile, and gently bring it to a shivering simmer for 1 minute. Grate the chocolate and whisk it in until it melts. If you must, then add brown sugar, but do try without it. Take off the heat and allow it to infuse for 10 minutes, then remove the vanilla, cinnamon, and chile. Return to the heat and bring gently back to a simmer. Serve in mugs topped with whipped cream, chocolate curls, or a dash of cognac or Amaretto.

(Continues...)


Excerpted from My French Kitchen by Joanne Harris
Copyright © 2003 by Joanne Harris
Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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First Chapter

Salmon in Parchment Paper

Serves 6

This is an excellent way to cook fish so that it stays tender and moist, with a light, delicate flavor. Its French name is Saumon en Papillote.

Ingredients

5 celery stalks, sliced
4 shallots, sliced
Bunch of flat-leaf parsley, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
6 (5- to 6-ounce) skinless salmon fillets
1 lemon, cut into 6 wedges

Instructions

Heat the oven to 400°F. Cut six 10-inch rounds out of baking parchment. Put the celery and shallots in a bowl, add the parsley, salt, and pepper and mix well. Arrange the paper rounds on the work surface. Place equal amounts of the vegetable mixture in the center of each paper and top with a salmon fillet and a wedge of lemon. Close up each parcel, securing the contents by twisting the paper above the fish like an old-fashioned purse. Place on a baking sheet and bake for 15 minutes. Serve in the paper parcels, but take care when opening, as hot steam may rush out.


Vianne's Spiced Hot Chocolate

Serves 2

Chile may have lost favor as air ingredient in chocolate dishes in Europe, but for me this sweet, spiced version of hot chocolate is the best morning drink: rich, (lark, and invigorating enough to keep me going until lunchtime.

Ingredients

1 2/3 cups milk
1/2 vanilla bean, cut in half lengthwise
1/2 cinnamon stick
1 hot red chile, halved and seeded
3 1/2 ounces bittersweet (70 percent) chocolate
Brown sugar to taste (optional)
Whipped cream, chocolate curls, cognac, or Amaretto, to serve

Instructions

Place the milk in a saucepan, add the vanilla bean, cinnamon stick, and chile, and gently bring it to a shivering simmer for 1 minute. Grate the chocolate and whisk it in until it melts. If you must, then add brown sugar, but do try without it. Take off the heat and allow it to infuse for 10 minutes, then remove the vanilla, cinnamon, and chile. Return to the heat and bring gently back to a simmer. Serve in mugs topped with whipped cream, chocolate curls, or a dash of cognac or Amaretto.

My French Kitchen. Copyright © by Joanne Harris. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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Customer Reviews

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Sort by: Showing all of 3 Customer Reviews
  • Posted March 6, 2010

    I love Joanne Harris

    I've read almost everything she's written except for all the cookbooks. I got this one because I was intrigued with all the food in the French books.
    But it's not as comprehensive as Julia Childs'; that is, for a beginner, there are steps missing or not clear. But it is a beautiful book and I'll be comparing Harris' versions with Julia's.

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  • Anonymous

    Posted January 11, 2013

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  • Anonymous

    Posted September 22, 2009

    No text was provided for this review.

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