My French Kitchen: A Book of 120 Treasured Recipes [Paperback]

Joanne Harris (Author), Fran Warde (Author)

Book Description

Publication Date: January 3, 2006

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.

Editorial Reviews

About 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.

Product Details

• Paperback: 256 pages
• Publisher: William Morrow Cookbooks (January 3, 2006)
• Language: English
• ISBN-10: 0060820942
• ISBN-13: 978-0060820947
• Product Dimensions: 9.6 x 7.8 x 0.7 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (17 customer reviews)
• Amazon Best Sellers Rank: #56,426 in Books (See Top 100 in Books)
  • #68 in Books > Cookbooks, Food & Wine > Regional & International > European > French

More About the Author

Joanne Harris is the author of the critically acclaimed novels Blackberry Wine and Chocolat, which was nominated for the Whitbread Award, one of Britain's most prestigious literary prizes. Half French and half British, Harris lives in England.

Customer Reviews

Most Helpful Customer Reviews

67 of 70 people found the following review helpful:

5.0 out of 5 stars a beautiful book, August 31, 2003

By 

Monnica (Indianapolis) - See all my reviews

This review is from: My French Kitchen: A Book of 120 Treasured Recipes (Hardcover)

It's full of beautiful pictures of provincial homes, open markets, antique doorknockers and iron work, cooking utensils... and the cutest little pig with a dirty snout. She also includes charming little narratives to go along with the recipes and shares childhood memories associated with the food she loves. It is worth buying for the wonderful photos alone.

There is a recipe for a flourless chocolate almond cake that I will attempt at the first opportunity, and one for coq au vin, which I think sounds marvelous for a chilly weekend meal in October. I'm in love!

46 of 47 people found the following review helpful:

5.0 out of 5 stars Here is the one we have been waiting for, February 3, 2004

By 

Peggy Vincent "author and reader" (Oakland, CA) - See all my reviews
(REAL NAME)   

This review is from: My French Kitchen: A Book of 120 Treasured Recipes (Hardcover)

Okay, we've read Chocolat. We've read Blackberry Wine, and we've read Five Quarters of the Orange. And from the beginning it's been obvious that foodie/author Joanne Harris is a frustrated cookbook writer. We've drooled at her descriptions of the magic and pleasure, the texture and taste, the power and the glory of special foods. Well, she's finally done it: Harris has collaborated with a real cookbook author, Fran Warde, and created a collection of family recipes. The onion soup and the `slow' fudge sauce are, so far, my favorites, but I've still got about 115 more of the 120 recipes to test.
Wonderful.

47 of 49 people found the following review helpful:

5.0 out of 5 stars The flourless chocolate cake is superb!!!, May 27, 2004

By 

RCR (San Francisco, CA United States) - See all my reviews

This review is from: My French Kitchen: A Book of 120 Treasured Recipes (Hardcover)

This book is beautiful.

You'll love looking at the photographs. But, what you will love more, especially if you love the combination of chocolate and nuts, is the "Gateau Charles", which is a flourless chocolate cake. I bake this cake [at least] once a week, for I like to eat a slice, daily. The cake is easy to prepare. (The recipe calls for the use of 70% chocolate. My suggestion, if you're in the United States, and if you can get your hands on it [the company is located in northern California], is to use the Scharfenberger brand of chocolate. No, I don't work for them; I'm just a "foodie".)