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 Post subject: Q&A with Joanne Harris ~ #1
PostPosted: Mon Jul 24, 2006 6:05 am 
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Joined: Mon Jun 21, 2004 10:43 pm
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Location: Austin
Liz and I would like to express our thanks to Joanne Harris for taking the time to answer your questions! :bounce: We would also like to thank you, Noodlemantras, for your great questions and participation in the discussion. :cool:
We will be posting one question each day for 12 days. I think you will find her responses very revealing! :-O #1…

In the book and the movie, Vianne had so many different recipes that she pulled from regularly to aid the people in the village with their lives. You have said that many of the recipes belonged to your own grandmother. I'm curious about the hot chocolate with the red pepper. Is there a recipe for it?


Yes, there’s a recipe. As with many of the recipes from Chocolat you can find it in my recipe book, The French Kitchen, which I co-wrote with Fran Warde and which has Vianne’s Hot Chocolate, the Nipples of Venus, etc, etc plus quite a few of the savoury recipes from the book as well.



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PostPosted: Mon Jul 24, 2006 9:30 am 
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Location: Erie, PA, USA
Wow! I didn't know there was a cookbook. I may have to look for that! :cool:



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PostPosted: Mon Jul 24, 2006 4:48 pm 
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Joined: Sat Jul 10, 2004 4:50 pm
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Location: Olney, Maryland
Amazon lists her as the author or coauthor of at least three cookbooks: The French Kitchen, My French Kitchen, and The French Market.


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PostPosted: Mon Jul 24, 2006 6:36 pm 
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Joined: Mon Jun 21, 2004 10:43 pm
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Location: Austin
Here is the link to her website and a description of the cookbook listed as The French Kitchen.

http://www.joanne-harris.co.uk/pages/bookpages/frenchkitchen.html



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Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, and loudly proclaiming -
Wow! What a ride!
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PostPosted: Tue Aug 15, 2006 7:34 am 
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Location: australia
I can vouch for chilli chocolate..It's yummy :bounce:.I haven't tried it with red pepper though :cool:



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