Über die Autorinnen und Autoren

Joanne Harris is the author of seven previous novels—Chocolat, Blackberry Wine, Five Quarters of the Orange, Coastliners, Holy Fools, Sleep, Pale Sister, and Gentlemen & Players; a short story collection, Jigs & Reels; and two cookbook/memoirs, My French Kitchen and The French Market. Half French and half British, she lives in England.

Fran Warde is a chef, food writer, and food stylist in the U.K. She is the author of three books: Food for Friends, Eat Drink Live, and Thirty-Minute Italian, and the coauthor of My French Kitchen.

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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.

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The French Market

HarperCollins Publishers, Inc.

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.

Ingredients:

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

Instructions:

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

Ingredients:

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

Instructions:

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.

Excerpted from The French Marketby Joanne Harris Copyright © 2006 by Joanne Harris. Excerpted by permission.
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