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 Marini+re, Coq au Vin, and Cr+me Brûl_e, plus an entire chapter devoted to French chocolate, including cakes, meringues, and spiced hot chocolate.

Joanne Harris is the author of seven novels Fran Warde is a chef, food writer, and food stylist in the U.K.

Introduction	p. 8
Salads	p. 14
Soups & Starters	p. 32
Fish	p. 68
Poultry	p. 100
Meat	p. 122
Vegetables	p. 154
Desserts	p. 180
Chocolate	p. 214
Index	p. 241
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My French Kitchen
A Book of 120 Treasured Recipes

Salmon in Parchment Paper

Serves 6

This is an excellent way to cook fish so that it stays tender and moist, with a light, delicate flavor. Its French name is Saumon en Papillote.

Ingredients

5 celery stalks, sliced
4 shallots, sliced
Bunch of flat-leaf parsley, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
6 (5- to 6-ounce) skinless salmon fillets
1 lemon, cut into 6 wedges

Instructions

Heat the oven to 400°F. Cut six 10-inch rounds out of baking parchment. Put the celery and shallots in a bowl, add the parsley, salt, and pepper and mix well. Arrange the paper rounds on the work surface. Place equal amounts of the vegetable mixture in the center of each paper and top with a salmon fillet and a wedge of lemon. Close up each parcel, securing the contents by twisting the paper above the fish like an old-fashioned purse. Place on a baking sheet and bake for 15 minutes. Serve in the paper parcels, but take care when opening, as hot steam may rush out.

Vianne's Spiced Hot Chocolate

Serves 2

Chile may have lost favor as air ingredient in chocolate dishes in Europe, but for me this sweet, spiced version of hot chocolate is the best morning drink: rich, (lark, and invigorating enough to keep me going until lunchtime.

Ingredients

1 2/3 cups milk
1/2 vanilla bean, cut in half lengthwise
1/2 cinnamon stick
1 hot red chile, halved and seeded
3 1/2 ounces bittersweet (70 percent) chocolate
Brown sugar to taste (optional)
Whipped cream, chocolate curls, cognac, orAmaretto, to serve

Instructions

Place the milk in a saucepan, add the vanilla bean, cinnamon stick, and chile, and gently bring it to a shivering simmer for 1 minute. Grate the chocolate and whisk it in until it melts. If you must, then add brown sugar, but do try without it. Take off the heat and allow it to infuse for 10 minutes, then remove the vanilla, cinnamon, and chile. Return to the heat and bring gently back to a simmer. Serve in mugs topped with whipped cream, chocolate curls, or a dash of cognac or Amaretto.

My French Kitchen
A Book of 120 Treasured Recipes. Copyright © by Joanne Harris. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Excerpted from My French Kitchen: A Book of 120 Treasured Recipes by Joanne Harris, Fran Warde
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