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

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    • 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
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    • Categories: Salads; Main course; French
    • Ingredients: ceps mushrooms; bacon; balsamic vinegar; paprika; parsley; salad leaves; toasted bread of your choice
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    • Categories: Salads; Main course; Side dish; French; Vegan; Vegetarian
    • Ingredients: haricot beans; new potatoes; tomatoes; spring onions; parsley; red chillies; lemons
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    • Categories: Salads; Main course; French; Vegetarian
    • Ingredients: green beans; pine nuts; feta cheese; parsley; olives; lemons
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    • 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
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    • Categories: Salads; Dressings & marinades; Main course; Side dish; French
    • Ingredients: frisée lettuce; shallots; baguette bread; eggs; bacon; Dijon mustard
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    • Categories: Dressings & marinades; Main course; French; Vegetarian
    • Ingredients: globe artichokes; Dijon mustard; caster sugar; lemons
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    • Categories: Dressings & marinades; Salads; Main course; French; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; lemons; basil; rocket; balsamic mustard
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    • Categories: Dips, spreads & salsas; Sauces, general; French; Vegetarian
    • Ingredients: egg yolks; dry mustard; garlic; olive oil; chives; dill
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    • Categories: Soups; French; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; garlic; wild mushrooms; red onions; rosemary; bay leaves; parsley; vegetable stock
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    • Categories: Soups; French; Vegetarian
    • Ingredients: butternut squash; onions; curry powder; vegetable stock; parsley
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    • Categories: Soups; Christmas; Winter; French
    • Ingredients: onions; beef stock; white wine; bay leaves; thyme; parsley; baguette bread; Gruyère cheese
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    • 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
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    • Categories: Pasta, doughs & sauces; Soups; Summer; French; Vegan; Vegetarian
    • Ingredients: garlic; thyme; vermicelli pasta; parsley
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    • Categories: Soups; Summer; French; Vegan; Vegetarian
    • Ingredients: onions; potatoes; watercress; vegetable stock; nutmeg
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    • Categories: Soups; Winter; French
    • Ingredients: haricot beans; bacon; onions; carrots; celery; bay leaves; chicken stock; Toulouse sausages; parsley
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    • 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)
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    • Categories: Dips, spreads & salsas; Main course; French; Vegetarian
    • Ingredients: Gruyère cheese; white wine; baguette bread
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    • Categories: Main course; French
    • Ingredients: red onions; white wine; chicken stock; country bread; tomatoes; basil; Roquefort cheese
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    • Categories: Pizza & calzones; Main course; French
    • Ingredients: thyme; onions; dried yeast; strong flour; anchovies; black olives
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    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: plain flour; lard; double cream; Dijon mustard; tomatoes; thyme
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    • Categories: Pies, tarts & pastries; Main course; French
    • Ingredients: plain flour; lard; smoked bacon; double cream; eggs
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    • Categories: Pies, tarts & pastries; Main course; Appetizers / starters; Fall / autumn; Summer; French; Vegetarian
    • Ingredients: plain flour; butter; onions; single cream; eggs; nutmeg
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    • Categories: Dips, spreads & salsas; Pies, tarts & pastries; Main course; Summer; French
    • Ingredients: plain flour; lard; cherry tomatoes; anchovies; basil; olives; capers; lemons
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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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