My French Kitchen: A Book of 120 Treasured Recipes

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Overview

In My French Kitchen bestselling author Joanne Harris, along with acclaimed food writer Fran Warde, shares her treasured collection of family recipes that has been passed down from generation to generation. All the classics are here: Quiche Lorraine, Moules Marinière, Coq au Vin, and Crème Brûlée, plus an entire chapter devoted to French chocolate, including cakes, meringues, and spiced hot chocolate.

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More About This Book

Overview

In My French Kitchen bestselling author Joanne Harris, along with acclaimed food writer Fran Warde, shares her treasured collection of family recipes that has been passed down from generation to generation. All the classics are here: Quiche Lorraine, Moules Marinière, Coq au Vin, and Crème Brûlée, plus an entire chapter devoted to French chocolate, including cakes, meringues, and spiced hot chocolate.

Product Details

  • ISBN-13: 9780060820947
  • Publisher: HarperCollins Publishers
  • Publication date: 1/3/2006
  • Edition description: Reprint
  • Pages: 256
  • Sales rank: 284,164
  • Product dimensions: 7.30 (w) x 9.60 (h) x 0.80 (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.

Read an Excerpt

My French Kitchen

A Book of 120 Treasured Recipes
By Joanne Harris

HarperCollins Publishers, Inc.

Copyright © 2005 Joanne Harris
All right reserved.
ISBN: 0060820942

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.

Continues...

Excerpted from My French Kitchen by Joanne Harris Copyright © 2005 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.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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  • Anonymous

    Posted December 11, 2008

    A Taste of France wins twice over with fresh & simple recipes accompanied by a visual feast of photos.

    Simple, fresh ingredients, easy to follow recipes, excellent results. This is simply a beautiful book. The photography corresponds beautifully the recipes. Every recipe I have tried was delicious and rated rave reviews from guests. The blueberry tart is to die for. Reading Joanne Harris' fiction lead me to this book and what an exceptional find it was!

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.
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