Fran Warde

"cooking is about as close to magic as modern society allows"

Late last year I discovered a writer who knows all about magic - Joanne Harris. I've slowly been devouring her books, trying to savor each one like treats from a candy tin that is almost empty. It came as no surprise to me when I found that she had co-authored a cookbook. Food is almost a character in many of her novels. When I was reading the fish section of this cookbook I felt a particular kinship with Coastliners and Five Quarters of the Orange. And because so many fans have asked for it, Harris included a coveted recipe from her most famous novel, Chocolat.
Upon scanning these recipes it is very obvious that this book lives up to its title. There's Coq au vin, Foie gras and fowl like squab, pheasant and quail. But let me assure you there's easier, more rustic country fare too. The book isn't too fancy or unapproachable. And it's a beautiful book! Full of color photographs which invoke what must be the height of spring or summer in the French countryside or on one of those quaint mediterranean isles.
I indulged and made a full meal: Filet Mignon with Tarragon (pg146), Gratin Dauphinois (pg 160), Zucchini with Lemon Butter (pg 171) and for dessert, Vianne's Spiced Hot Chocolat (pg237)! The filet had a wonderfully complex pan sauce that just threw my tongue into rapture. Our filets must have been thicker than the one Harris used because we had to cook them a little longer. I can do medium but I cannot eat raw meat! The Gratin was excellent - comfort food at it's finest and much better than the box of dehydrated potatoes from the grocery store. The zucchini was not bad, but lemon is not a flavor I'm used to with squash. And the piece de resistance.... the hot chocolate. I was worried that the spice would be too hot and I wouldn't like it but that wasn't the case at all. It's very rich. I drank all of mine and half of my husbands too! It's very satisfying to know I had captured some of the magic for myself!… (mais)