The French Kitchen: A Cookbook by Joanne Harris and Fran Warde

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  • Warm goat's cheese salad

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Dressings & marinades; Salads; Main course; French; Vegetarian
    • Ingredients: goat cheese; baguette bread; salad leaves; walnuts; Niçoise olives; wholegrain mustard; Dijon mustard; apple cider vinegar
    show

  • Wild mushroom salad

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Salads; Main course; French
    • Ingredients: ceps mushrooms; bacon; balsamic vinegar; paprika; parsley; salad leaves; toasted bread of your choice
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  • White haricot bean and tomato salad (Haricots blancs en salade)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Salads; Main course; Side dish; French; Vegan; Vegetarian
    • Ingredients: haricot beans; new potatoes; tomatoes; spring onions; parsley; red chillies; lemons
    show

  • Green bean salad with pine nuts and feta (Haricots en fête)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Salads; Main course; French; Vegetarian
    • Ingredients: green beans; pine nuts; feta cheese; parsley; olives; lemons
    show

  • Tuna and warm potato salad

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Dressings & marinades; Salads; Main course; French
    • Ingredients: new potatoes; cherry tomatoes; green beans; canned tuna in olive oil; anchovies; basil; shallots; moutarde de Meaux
    show

  • Frisée with lardons

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Salads; Dressings & marinades; Main course; Side dish; French
    • Ingredients: frisée lettuce; shallots; baguette bread; eggs; bacon; Dijon mustard
    show

  • Artichokes with vinaigrette (Artichauts vinaigrette)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Dressings & marinades; Main course; French; Vegetarian
    • Ingredients: globe artichokes; Dijon mustard; caster sugar; lemons
    show

  • Basil and rocket salad with melting tomatoes

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Dressings & marinades; Salads; Main course; French; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; lemons; basil; rocket; balsamic mustard
    show

  • Aïoli with herbs

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Dips, spreads & salsas; Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; dry mustard; garlic; olive oil; chives; dill
    show

  • Aïoli with chilli

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    show

  • Gascony tomato soup (Soupe de tomatoes à la Gasconne)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Soups; French; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; garlic; wild mushrooms; red onions; rosemary; bay leaves; parsley; vegetable stock
    show

  • Butternut soup

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Soups; French; Vegetarian
    • Ingredients: butternut squash; onions; curry powder; vegetable stock; parsley
    show

  • Onion soup (Soupe à l'oignon)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Soups; Christmas; Winter; French
    • Ingredients: onions; beef stock; white wine; bay leaves; thyme; parsley; baguette bread; Gruyère cheese
    show

  • Bean soup with pistou

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Pasta, doughs & sauces; Sauces, general; Soups; Spring; French; Vegan; Vegetarian
    • Ingredients: haricot beans; onions; celery; leeks; potatoes; carrots; tomatoes; vegetable stock; green beans; courgettes; artichoke hearts; vermicelli pasta; garlic; basil; red haricot beans
    show

  • Great-aunt Simone's garlic soup (Soupe à l'ail Simone Sorin)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Pasta, doughs & sauces; Soups; Summer; French; Vegan; Vegetarian
    • Ingredients: garlic; thyme; vermicelli pasta; parsley
    show

  • Watercress soup (Potage au cresson)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Soups; Summer; French; Vegan; Vegetarian
    • Ingredients: onions; potatoes; watercress; vegetable stock; nutmeg
    show

  • Sausage and bean winter soup (Potage haricots-saucisses)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Soups; Winter; French
    • Ingredients: haricot beans; bacon; onions; carrots; celery; bay leaves; chicken stock; Toulouse sausages; parsley
    show

  • Buckwheat pancakes with leek and cheese filling (Galettes de sarrazin)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Pancakes, waffles & crêpes; Snacks; French
    • Ingredients: buckwheat flour; milk; bacon; leeks; tomme cheese; crème fraîche; store-cupboard ingredients
    • Accompaniments: Black pudding and apple (Boudin aux pommes)
    show

  • Cheese fondue (Fondue Franc-Comtoise)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Dips, spreads & salsas; Main course; French; Vegetarian
    • Ingredients: Gruyère cheese; white wine; baguette bread
    show

  • Blue cheese bake (Soupe au fromage)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Main course; French
    • Ingredients: red onions; white wine; chicken stock; country bread; tomatoes; basil; Roquefort cheese
    show

  • Pissaladière

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Pizza & calzones; Main course; French
    • Ingredients: thyme; onions; dried yeast; strong flour; anchovies; black olives
    show

  • Roast tomato tart (Tarte paysanne)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: plain flour; lard; double cream; Dijon mustard; tomatoes; thyme
    show

  • Quiche Lorraine

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: plain flour; lard; smoked bacon; double cream; eggs
    show

  • Onion tart (Tarte à l'oignon)

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Pies, tarts & pastries; Main course; Appetizers / starters; Fall / autumn; Summer; French; Vegetarian
    • Ingredients: plain flour; butter; onions; single cream; eggs; nutmeg
    show

  • Tartelette Méridionale

    from The French Kitchen: A Cookbook The French Kitchen by Joanne Harris and Fran Warde

    • Categories: Dips, spreads & salsas; Pies, tarts & pastries; Main course; Summer; French
    • Ingredients: plain flour; lard; cherry tomatoes; anchovies; basil; olives; capers; lemons
    show

Notes about this book

  • Sandyhland on March 30, 2021

    Seems to be same recipe content as ‘My French Kitchen’ by same authors. I did not find that title when I searched

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  • ISBN 10 0385604769
  • ISBN 13 9780385604765
  • Linked ISBNs
  • Published Nov 04 2002
  • Format Hardcover
  • Page Count 259
  • Language English
  • Countries United Kingdom
  • Publisher Transworld Publishers Ltd
  • Imprint Doubleday

Publishers Text

Joanne Harris' bestselling novels, "Chocolat", "Blackberry Wine" and "Five-Quarters of the Orange", are affectionately known as her culinary trilogy. In them, Joanne Harris whets our appetites with some tantalisingly delicious recipes taken from her own grandmere's recipe book. For, like Framboise, the heroine of "Five-Quarters of the Orange", Joanne has family recipes which have been passed down through the generations and which she shares with us now in a mouth-watering celebration of French cuisine. From pumpkin soup to Moules Mariniere, from Tarte aux cassis to Fouace Aveyronnaise (Grandmother's festival loaf), and taking in salads, starters, fish, poultry and plenty more along the way, these are simple and stylish recipes from the heart of the French family kitchen. Illustrated with stunning integrated photographs and complemented by anecdotes from her family, past and present, "The French Kitchen" will be a must-have cookbook for all lovers of food and France.

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