The second recipe collection by Joanne Harris, the food-loving novelist, and Francophile food writer Fran Warde. For this book, the pair traveled to Nérac in southwest France, a region that inspired Harris’ novel ‘Chocolat,’ and where the food markets are filled with gems that form the basis of regional dishes such as salad made from the local Marmande tomatoes, and pork cooked with chestnuts.

Following the success of The French Kitchen, Joanne Harris and Fran Warde have collaborated once more to write a French cookbook with a difference. This time they have taken their inspiration from the rural markets of Gascony.

Tomatoes as nature intended them to be - large, misshapen and bursting with taste - sun-ripened melons, locally produced foie gras, air-dried goat's cheeses rolled in herbs, organic honey, persimmons and floc (a uniquely addictive combination of freshly pressed grape juice and aged Armagnac), all form the basis of a deliciously simple collection of recipes that recapture all the sensations and flavours of summertime.

Traditional dishes like cassoulet, beef bourguignon and crème caramel, as well as creative reinterpretations of old favourites - chilli duck with orange salad and wild mushroom tartlets - all combine to make The French Market a recipe for success.

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Features & Stories

Behind the Cookbook: ‘The French Kitchen’ and ‘The French Market’

Novelist Joanne Harris and food writer Fran Warde tell how they brought their skills and love of French food together to write The French Kitchen and The French Market.