The French Market: More Recipes from a French Kitchen

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  • Format: Paperback
  • Copyright: 2009-07-21
  • Publisher: HarperCollins Publications
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Following the success of My French Kitchen, bestselling author Joanne Harris and Fran Warde present a deliciously simple collection of recipes that draw inspiration from the rural markets of Gascony and emphasize rustic, fresh flavors and a relaxed, tossed-together style. From large, lumpy tomatoes bursting with taste, to sun-ripened melons, to goat cheese rolled in fresh herbs, and to locally produced organic honey, this is food as nature intended.

Table of Contents

Soups and Starters
Salads and Vegetables
Meat, Game, and Poultry
Special Dedication
Index 233(20)
Acknowledgments 253


The French Market
More Recipes from a French Kitchen

Salade de Crabe à l' Avocat

Avocados with Crab Salad

Serves 6

This delicious combination of sweet crab and creamy avocado is perfect for a summer picnic or light lunch. Purists may prefer to cook their own crab, but most fishmongers have cooked, shelled crabmeat. Do not even think of making this with canned crabmeat.


2 pounds crabmeat, picked over for shells and cartilage
3 scallions, finely sliced
1 fresh hot red chile pepper, chopped
Juice of 2 limes
¾ pound cherry or grape tomatoes
3 tablespoons olive oil
2 tablespoons sesame seeds, toasted
Sea salt, to taste
Freshly ground black pepper, to taste
1 small head Boston or butter lettuce, washed
3 ripe avocados


Mix the crabmeat, scallions, chile, and lime juice in a medium bowl. Cut the tomatoes in half lengthwise and place in another bowl, along with the oil and sesame seeds. Season with the salt and pepper. Separate the lettuce leaves and divide among 6 plates. Cut each avocado in half lengthwise and remove the pits. Peel the avocados and place 1 on each plate. Generously fill the avocados with the crab salad, then spoon the tomato salad on the side. Serve at once.

Flétan a la Bordelaise

Halibut in Bordeaux-style
Red wine sauce

Serves 6


14 ounces pearl onions
3 tablespoons unsalted butter
14 ounces button mushrooms
1 (750 ml) bottle dry red wine, preferably Bordeaux
2 sprigs of thyme
2 bay leaves
Sea salt, to taste
Freshly ground black pepper, to taste
6 (7-ounce) halibut steaks
2 teaspoons arrowroot dissolved in 1 tablespoon water
A bunch of flat-leaf parsley, leaves finely chopped


Plunge the pearl onions into a pot of boiling water for a few moments; drain, rinse under cold water, and peel the onions. Melt the butter in a large skillet over medium heat. Add the mushrooms and onions and sauté for 5 minutes. Add the wine, thyme, bay leaves, salt, and pepper and simmer for 5 minutes. Place the halibut in the skillet, baste with the wine, cover and cook until the central bone can be easily pulled from a steak, about 6 minutes. Using a slotted spatula, transfer the fish to a platter, then use a slotted spoon to transfer the vegetables to the same platter; cover with foil to keep warm. Discard the thyme and bay leaves. Whisk the arrowroot into the skillet and cook just until the sauce thickens. Stir in the parsley. For each serving, place a halibut steak and some vegetables in a shallow bowl, spoon the sauce over, and serve at once.

The French Market
More Recipes from a French Kitchen
. Copyright © by Joanne Harris. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Excerpted from The French Market: More Recipes from a French Kitchen by Joanne Harris, Fran Warde
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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