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The French Market: More Recipes from a French Kitchen Paperback – Jul 2006

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More About the Author

Joanne Harris is an Anglo-French author, whose books include fourteen novels, two cookbooks and many short stories. Her work is extremely diverse, covering aspects of magic realism, suspense, historical fiction, mythology and fantasy. She has also written a DR WHO novella for the BBC, has scripted guest episodes for the game ZOMBIES, RUN!, and is currently engaged in a number of musical theatre projects as well as developing an original drama for television.
In 2000, her 1999 novel CHOCOLAT was adapted to the screen, starring Juliette Binoche and Johnny Depp. She is an honorary Fellow of St Catharine's College, Cambridge, and in 2013 was awarded an MBE by the Queen.
Her hobbies are listed in Who's Who as 'mooching, lounging, strutting, strumming, priest-baiting and quiet subversion'. She also spends too much time on Twitter; plays flute and bass guitar in a band first formed when she was 16; and works from a shed in her garden at her home in Yorkshire.

Photo © Kyte photography

Product Description

As with most French Cookery Books, stand by for delicious recipes and great tasting food; Joanne Harris, the author, provides us with just that formula. So you can expect the great French Classics, like Boeuf Bourguignon through to fantastic desserts, such as: Iles Flottantes, Tarte Aux Cerises and many more. All simple to follow recipes and presented with excellent bright colourful pictures which just make you want to make them yourself. A great book that speaks to and inspires cooks at all levels.

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Most Helpful Customer Reviews on (beta) 13 reviews
34 of 35 people found the following review helpful
Fantastic! 11 Dec. 2006
By Donna Jean - Published on
Format: Paperback
This is a fabulous book for anyone interested in fresh French cooking. The recipes are simple and appealing, with most of the required ingredients being easy to locate. Lush color photographs throughout will help to whet your appetite. I've only made two of the soups so far, The Good Wife's Soup and Cauliflower Soup, both of which were divine and very easy and quick to make. The first was a sort of potato-leek-cheese concoction and the second was a big hit with company! I cannot say enough good things about this book.
14 of 14 people found the following review helpful
Lovely book, but serious editing problems... 8 April 2012
By Sarah K-G - Published on
Format: Paperback
I was given this book as a birthday present, and was ecstatic. The recipes are lighter than in more traditional use-eight-cups-of-butter French cookbooks, and the photographs are always lovely (and sometimes helpful). The problem with this book, however, is that it seems to have not been read carefully by the editors. For instance, I ran into my first problem while making croissants (p 212), those delicious pastries I have made successfully so often before from another cookbook. The instructions said to bake the little pastries at 225*. "That's LOW," I thought, but I decided to trust the book and bake a portion of the croissants at 225*. After fifteen minutes, when they were supposed to be golden brown, they were instead a very pale yellow, and certainly not flaky or crispy. I experimented with the last two portions of dough, assuming the book first meant 325* and then 425*. Baking them at 425* was much closer to what the croissants needed, though in my oven, 415* was much better. Still, the croissants weren't flaky and crispy like in the photographs, but were instead bread-y (this recipe calls for MUCH less butter than my other one, so maybe that's why).

Another strange and misplaced sentence is in the instructions for the Tarte Belle Helene (p 209). The recipe asks the baker to butter a 9" pan, to roll the dough into a 9" circle, and to pour the batter into the pan. All of this, with the addition of the photograph, suggests that this recipe is intended to make ONE tart. The middle of the instructions, however, reads: "Lightly butter 6 individual tart pans." What? No where else is the tart pan referred to in the plural, and no where else are these six pans mentioned. I believe this sentence was meant to be deleted.

Anyway, while I'm sure other such errors are to be found throughout this book, I also believe that an experienced baker/chef would be able to discern and sidestep them. I recommend at least relying on common sense when cooking from this book, and think cross-referencing recipes that seem strange with similar recipes in other cookbooks could be very helpful. The recipes that have been without error have been fantastic, such as the Petits Pots au Citron (p 203), and the Pommes de Terre aux Cepes (80). Best of luck to those who already own this book, and be aware, those of you looking to buy it.
12 of 12 people found the following review helpful
More Recipes from a French Kitchen 14 July 2008
By J. Goss - Published on
Format: Paperback
Fabulous recipes - great for fresh vegetable/fruit season. I have made a few of the recipes and they were superb! I highly recommend this cookbook.
8 of 8 people found the following review helpful
The French Market 15 Sept. 2009
By Lulu G. Lee - Published on
Format: Paperback
Love this cookbook, well written with easy to follow instructions, tried several of the recipes and got great reviews.... aim to try more recipes, of course taking the authors' advise and that is to buy and cook what is in season.
6 of 6 people found the following review helpful
Rustic French cusine at its best! 25 Mar. 2010
By Christa N. Kadarusman - Published on
Format: Paperback Verified Purchase
I love this book. It has some wonderful recipes (I have tried several so far and they have all turned out great), and some really nice pictures. This is not French cuisine that is very technical or "fussy". It is more countryside French food and most of the dishes are easy to prepare and rely on fresh ingredients. If you think you cant cook French food this book will show you that you can. I think you will really enjoy it.
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