The French Kitchen: A Cookbook

Publisher and industry reviews

UK Kirkus review

In her novels Chocolat, Blackberry Wine and Five Quarters of the Orange, Joanne Harris has simultaneously tickled our literary sensibilities and tantalized our taste buds. In all these books, Harris has enriched her narratives with recipes famously taken from her own grandmother's recipe book. It quickly became apparent that Harris's heroines shared with the author a love of family recipes which have been handed down through the generations, and this love has led her many readers to a wholehearted embracing of the wonders of French cuisine. This handsome recipe book is the essential companion to the novels. All of the delights and wonders of French cuisine are here in fine array, with that highly individual approach to fish, poultry and meat beautifully and temptingly delineated by Harris, whose way with prose is a world away from most cookery writing; the starters in particular are given the kind of attention not found in many cookery books. But these recipes from a French family kitchen are not designed for the cordon bleu chef. They are, for the most part, highly accessible, whether for well-known dishes such as coq au vin and Normandy trout or less familiar but equally delicious-sounding examples like veal parcels in white wine sauce and pear and chocolate brioche. Complete with gorgeous photographs by Debi Treloar and an enjoyable selection of Harris family anecdotes, this is a perfect introduction to the many joys of French cooking. (Kirkus UK)

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