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Famous Joanne Harris Quotes

“I remember when Vianne Rocher first moved into town all those years ago. That window, papered in orange and gold, just like a Chinese lantern. That scent of spices, and incense smoke, like something from the Arabian Nights. So many things have changed since then: now Vianne and I are almost friends. But how I resented that little shop, with its brightly colored awning, and the scent of vanilla and allspice and the bitter rasp of raw cacao drifting out into the air. How I longed to step in, to taste the wares in those glass cases! Now, I tell myself, I could. But though I do not fast for Lent, chocolate still seems one indulgence too far.”

ScentsReminiscenceTemptationsVianne Rocher
Book:The Strawberry Thief
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“First, the whole milk in a copper pan, heated not quite to boiling-point. Then, the spices: nutmeg and clove, with a couple of fresh bird's-eye chilies, broken in half to release the heat. Three minutes for the chilies to infuse: then add a double handful of chopped dark chocolate pieces- not powder, but the chocolate that I use for my pralines- and stir until the chocolate melts. Muscovado sugar, to taste: then bring back to simmering-point and serve straightaway in a china cup, with a langue de chat on the side.”

ChocolateSpicesVianne Rocher
Book:The Strawberry Thief
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“I put a handful of Criollo beans into the grinder. Their scent is very far from sweet. I can smell oud, and sandalwood, and the dark scents of cumin and ambergris. Seductive, yet faintly unsavory, like a beautiful woman with unwashed hair. A moment in the grinder, and the beans are ready to use. Their volatile essence fills the air, freed from one form into another. The Maya tattooed their bodies, you know, in order to placate the wind. No, not the wind. The gods. The gods. I add hot water to the beans and allow them time to percolate. Unlike coffee beans, they release an oily kind of residue. Then I add nutmeg, cardamom and chili to make the drink that the Aztecs called xocoatl- bitter water. That bitterness is what I need.”

ChocolateBitternessExoticScentsVianne Rocher
Book:The Strawberry Thief
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“Do you want some help?" said Anouk, watching me bring out the big glass jars of raisins and cherries and sprinkles and nuts to decorate the mendiants. I smiled. "Of course. My favorites." It has been a long time since Anouk wanted to help me make chocolates. Now she does, as a child might play with her favorite toys for one last time before putting them aside for ever. Almonds, candied lemon peel, fat black cherries, green cardamom, and a sprinkle of edible gold to highlight the rich dark chocolate. Once sold by travelers door-to-door, these are kings and queens of the road, gilded, glossy and glorious. "I made mine into faces," she said. I smiled at her. "You always did.”

ChocolateCookiesMother And DaughterVianne RocherAnouk Rocher
Book:The Strawberry Thief
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“Now, what about that chocolate?" It is my recipe, and yet it is not quite familiar. A little less sugar, a little more vanilla, or cardamom, or maybe turmeric. In any case, it is sweet and good, and it smells of other places, of wonderful things to discover. But it also smells of home; of the scent of fig leaves in the sun, and Armande's peaches cooking. It smells of moonlight on the Tannes, and the scent of Roux's tattooed skin against mine. It smells of the past and the future, and suddenly I realize that I am no longer afraid of anything that future may bring. The hole in the world has somehow been filled. I am whole again, and free.”

MemoriesChocolateNew BeginningsPast And FutureSmellsVianne Rocher
Book:The Strawberry Thief
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“Wine talks; ask anyone. The oracle at the street corner; the uninvited guest at the wedding feast; the holy fool. It ventriloquizes. It has a million voices. It unleashes the tongue, teasing out secrets you never meant to tell, secrets you never knew. It shouts, rants, whispers. It speaks of great plans, tragic loves and terrible betrayals. It screams with laughter. It chuckles softly to itself. It weeps in front of its own reflection. It revives summers long past and memories best forgotten. Every bottle a whiff of other times, other places, every one- from the commonest Liebfraumilch to the imperious Vueve Clicquot- a humble miracle. Everyday magic, Joe had called it. The transformation of base matter into the stuff of dreams. Layman's alchemy. Take these six in Jay's cellar, for instance. The Specials. Not wines really meant for keeping, but he kept them all the same. For nostalgia's sake. For a special, yet-to-be-imagined occasion. Six bottles, each with its own small handwritten label and sealed with candle wax. Each had a cord of a different color knotted around its neck; raspberry red, elderflower green, blackberry blue, rose hip yellow, damson black. The last bottle was tied with a brown cord. Specials '75, said the label, the familiar writing faded to the color of old tea.”

Wine QuotesSpecials
Book:Blackberry Wine
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“There was already a shop selling fabrics there; another sold mangoes and lentils and yams. There was a café- no alcohol, but mint tea, and glass-water pipes of kif- that fragrant blend of tobacco and marijuana so common in Morocco. There was a market every week, selling strange and exotic fruit and vegetables brought in from the docks at Marseille, and a little bakery, selling flatbread and pancakes and sweet milk rolls and honey pastries and almond briouats.”

CommunityShopsMuslimPastriesWares
Book:Peaches for Father Francis
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“What he found was astonishing. Every wall was plastered with posters and flyers. Some were like the ones he'd seen on the brick wall at King's Cross; others seemed to advertise specific market traders. Some were old and faded; some seemed much more recent. Some sounded quite ordinary-- Cocksfoot & Sable: Fine Ales and Cheeses; Clancy's Rustic Furnishings-- and some were more unusual. Tom frowned over Yellow Belle's Night-Woven Yarns, and felt his heart beat faster at Spindle Ermine's Love Spells. What kind of a market was this? He thought he understood Bird-Cherry's Flowers and Fruits, or Straw Dot's Most Accurate Timepieces, and even Scarlet Tiger Sleeve Tattoos-- but what was he to make of Pretty Pinion Wing Repairs or Mother Shipton, Laundress of Dreams, or Pale Eggar's Glamours and Charms, or Dusky Sallow's Evercoats?”

Urban FantasyMarketplaceMagical RealismPostersAdvertisementsFlyers
Book:The Moonlight Market
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“Now, beauty is not a size or a shape, an outfit or a color. Real beauty is something that shines. The rest is only glamour. This girl was both dark and luminous, like a copper beech in the sun. Luminous was her brown skin, and her eyes were every shade of leaf, from guinea gold to forest-floor black. She was wearing a yellow dress. Her hair was a crown of autumn fire. And yes, she was very beautiful. But her beauty was none of these things. And although by the time she had left, Tom could barely remember her clothes, or the shape of her face, or the color of her eyes, or the exact shade of her skin, he knew he would always remember that shine.”

Beautiful WomanVanessaShining Beauty
Book:The Moonlight Market
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“In this new and luminous world, words like 'glamorie-glass' made sense, and daylight names were shields, designed to hold back the approach of night. The thought of this girl at night conjured up pictures of Van Gogh's Starry Night, and comets, and lightships, and the taste of her skin, torched to silver in the moonlight--- The girl looked amused. It occurred to him that she must be used to men being fools around her. 'I'm Vanessa.' 'Vanessa. Vanessa. I'm Tom,' he said. 'And where are you from, Vanessa?' It was an excuse to keep saying her name, which sounded to him like a cat's-paw of wind across the bright surface of a lake.”

New WorldBlack BeautyVanessaNew Language
Book:The Moonlight Market
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“Panisses, those chickpea fritters sold by vendors on every street corner, and served with harissa, tomatoes, or roasted halloumi, or grilled sardines; navettes, the little orange-flower biscuits Louis serves with coffee; fougasse, that crispy Provençal bread, enriched with olive oil and herbs; pieds paquets in spicy tomato sauce; olive tapenade with salt lemon confit.It feels good to learn, and Louis admits that I may have an aptitude. He has grown warmer towards me. The customers are happy. I am even allowed officially to handle the book of recipes. Each one has a story. This tapenade is the first thing she made, when she was only eight years old, in her grandmother's kitchen. This is her mother's clafoutis, made with the fat yellow cherries from the tree at the back of the garden. And these pomponettes are what she made for the guests on her wedding day; scented with orange blossom and sprinkled with nuts and sugar. Orange is the scent of hope, she writes in hasty handwriting. A promise of something small and sweet. A vow, built from spun sugar and dreams, melting in the sunlight.”

OrangeRecipesFrench FoodLearning New ThingsStories Of People
Book:Vianne
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“Joe himself remained the same as ever, picking his early fruit and laying it out in crates, making jam from windfalls, pointing out wild herbs and picking them when the moon was full, collecting bilberries from the moors and blackberries from the railway banking, preparing chutney from his tomatoes, piccalilli from his cauliflowers, lavender bags for sleeplessness, wintergreen for rapid healing, hot peppers and rosemary in oil and pickled onions for the winter. And, of course, there was the wine. Throughout all that summer Jay smelled wine brewing, fermenting, aging. All kinds of wine: beet root, pea pod, raspberry, elderflower, rose hip, jackapple, plum, parsnip, ginger, blackberry. The house was a distillery, with pans of fruit boiling on the stove, demijohns of wine waiting on the kitchen floor to be decanted into bottles, muslins drying on the clothesline for straining the fruit, sieves, buckets, bottles, funnels, laid out in neat rows ready for use.”

SpicesHerbsFruits And VegetablesWines
Book:Blackberry Wine
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“Food engages sight and sound and texture, not just scent and taste. And food is the most elementary expression of human connection; love without complications. Traveling with my mother has taught me the value of perspective. A simple dish can become ridiculously elevated by an elegant turn of phrase. Bread with a square of chocolate inside becomes a pâtissier's chocolatine; two dozen snails from a woodpile become escargots en persillade.”

PerspectiveFrench CuisineHuman ConnectionsFood Is Art
Book:Vianne
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“For them I learned to be a mother again, cooking pancakes and thick herb-and-apple sausages. I made jam for them from figs and green tomatoes and sour cherries and quinces. I let them play with the little brown mischievous goats and feed them crusts and pieces of carrot. We fed the hens, stroked the soft noses of the ponies, collected sorrel for the rabbits. I showed them the river and how to reach the sunny sandbanks. I warned them- with such a catch in my heart- of the dangers, the snakes, roots, eddies, quicksand, made them promise never, never to swim there. I showed them the woods beyond, the best places to find mushrooms, the ways of telling the fake chanterelle from the true, the sour bilberries growing wild under the thicket.”

GrandmotherGrandchildrenCountry LifeRusticFrench Cooking
Book:Five Quarters of the Orange
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“This sweetness scooped like some bright fruit plum peach apricot watermelon perhaps from myself this sweetness It is a whimsical touch, which surprises and troubles me. That this stony and prosaic woman should in her secret moments harbor such thoughts. For she was sealed from us- from everyone- with such fierceness that I had thought her incapable of yielding. I never saw her cry. She rarely smiled, and then only in the kitchen with her palette of flavors at her fingertips, talking to herself (so I thought) in the same toneless mutter, enunciating the names of herbs and spices- cinnamon, thyme, peppermint, coriander, saffron, basil, lovage- running a monotonous commentary. See the tile. Has to be the right heat. Too low, the pancake is soggy. Too high, the butter fries black, smokes, the pancake crisps. I understood because I saw in our kitchen seminars the one way in which I might win a little of her approval, and because every good war needs the occasional amnesty. Country recipes from her native Brittany were her favorites; the buckwheat pancakes we ate with everything, the far breton and kouign amann and galette bretonne that we sold in downriver Angers with our goat's cheeses and our sausage and fruit.”

MotherSpicesHerbsRusticFrench Cooking
Book:Five Quarters of the Orange
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“My mother had a passion for all fruit except oranges, which she refused to allow in the house. She named each one of us, on a seeming whim, after a fruit and a recipe- Cassis, for her thick black-currant cake. Framboise, her raspberry liqueur, and Reinette after the reine-claude greengages that grew against the south wall of the house, thick as grapes, syrupy with wasps in midsummer. At one time we had over a hundred trees (apples, pears, plums, gages, cherries, quinces), not to mention the raspberry canes and the fields of strawberries, gooseberries, currants- the fruits of which were dried, stored, made into jams and liqueurs and wonderful cartwheel tarts on pâte brisée and crème pâtissière and almond paste. My memories are flavored with their scents, their colors, their names. My mother tended them as if they were her favorite children. Smudge pots against the frost, which we base every spring. And in summer, to keep the birds away, we would tie shapes cut out of silver paper onto the ends of the branches that would shiver and flick-flack in the wind, moose blowers of string drawn tightly across empty tin cans to make eerie bird-frightening sounds, windmills of colored paper that would spin wildly, so that the orchard was a carnival of baubles and shining ribbons and shrieking wires, like a Christmas party in midsummer. And the trees all had names. Belle Yvonne, my mother would say as she passed a gnarled pear tree. Rose d'Aquitane. Beurre du Roe Henry. Her voice at these times was soft, almost monotone. I could not tell whether she was speaking to me or to herself. Conference. Williams. Ghislane de Penthièvre. This sweetness.”

FruitOrchardFruit TreesRecipeRusticFrench CookingNamed After
Book:Five Quarters of the Orange
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“The smell of thyme was pungent in the air. It grew wild by the roadside. Thyme improves the memory, Joe used to say. He used to make a syrup out of it, keeping it in a bottle in the pantry. Two tablespoonsful every morning before breakfast. That clear greenish liquid smelled exactly like the night air over Lansquenet, crisp and earthy and nostalgic, like a summer day's weeding in the herb garden, and the radio on...”

MemoriesGreenSyrupSmellsThyme
Book:Blackberry Wine
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“The dessert is a chocolate fondue. Make it on a clear day- cloudy weather dims the gloss on the melted chocolate- with seventy percent dark chocolate, butter, a little almond oil, double cream added at the very last minute, heated gently over a burner. Skewer pieces of cake or fruit and dip into the chocolate mixture. I have all their favorites here tonight, though only the gâteau de savoie is meant for dipping. Caro claims she cannot eat another thing, but takes two slices of the dark-and-white chocolate roulade bicolore.”

ChocolateCakeDessertFondue
Book:Chocolat
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“It is the simplest of recipes, after pralines and chocolate ganache. He calls them mendiants, those chocolate discs studded with raisins, and almonds and candied lemon peel. He tells me they're named after the mendicant orders of monks, who used to sell them door-to-door during the Middle Ages. It's a word I have heard before, though never in this context; instead, I remember it flung like stones in our wake as we passed through some long-ago village. It's a surprise to find this word-- this slur-- thus sweetened by circumstance, harmlessly translated into the language of chocolate. First, melt the chocolate in a bain-marie. Strange, how the Virgin seems to bless even this most secular of baptisms. Then, on greaseproof paper, place tablespoons of the chocolate to make round discs, the size of the Host. On this still-cooling chocolate, add the traditional dried fruits and nuts that symbolize the Orders. Fat raisins; yellow sultanas; cherries; toasted almonds; pistachios and hazelnuts, like jewels on a medallion.”

ChocolateNutsMonksConfectionsDried FruitsMendicant
Book:Vianne
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“And in among all of it was the light, reflecting against the sooty stone; a light that looked like sunlight shining through cathedral glass; a light that danced like marsh fire over the rooftops and houses. That was what Charissa called their glamour, Tom thought; the strange and marvelous energy that all the Daylight Folk possessed. Whatever the glamours the Midnight Folk used were focused on hiding and camouflage; but the enemy's charm and flamboyance drew him like--- A moth to a flame.”

GlamoursMoth To The Flame
Book:The Moonlight Market
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“I made the coffee myself in Armande's curious small kitchen with its cast-iron range and low ceiling. Everything is clean there, but the one tiny window looks onto the river, giving the light a greenish underwater look. Hanging from the dark, unpainted beams are bunches of dry herbs in their muslin sachets. On the whitewashed walls, copper pans hang from hooks. The door- like all the doors in the house- has a hole cut into the base to allow free passage to her cats.”

KitchenCatsBy The River Side
Book:Chocolat
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“There once was a girl of the Moth Folk, dark-winged, strong, and fearless. Her eyes were like the starlit sky; her footfall soft as shadow. And although she was lovely, love had no place in her heart, for hers was the tribe of the Moth King, who had waged a war on love, for ever and ever. But love, like all forbidden things, was fascinating to her. Every night of the clear full moon, she would go to the Moonlight Market and watch the traders sell their wares: printed books of every kind; pomegranates of the south; wines from the islands; gems from the north; flowers that bloomed only once in their lives. But she only had eyes for the sellers of charms and glamours. Here, there were spells for a broken heart, or to spin dead leaves into gold, or to rekindle a memory, or to summon the western wind. Most of all, there were love spells: tiny bottles of colored glass with stoppers worked in silver filled with potions made from the heart of a rose, or the tail fin of a mermaid. Here were glamours to melt a lover's heart: candles of every color; tokens of remembrance; silk-bound books of poetry. But among all the love-knots and bonbons and pressed flowers and handkerchiefs, the Moth girl never truly saw the nature of her enemy, for it seemed to her that Love was weak, and simpering, and faithless. She told herself she was too strong to fall for its blandishments. Until one day, at the Market, she saw a boy with a glamorie-glass in his hand, standing by a display of books, and stories, and legends, and memories.”

GirlMarketplaceBook TitleMothNonbelieverLove SpellsGlamoursOf Love
Book:The Moonlight Market
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“It is an amazement of riches, glacé fruits and marzipan flowers and mountains of loose chocolates of all shapes and colors, and rabbits, ducks, hens, chicks, lambs, gazing out at me with merry-grave chocolate eyes like the terra-cotta armies of ancient China, and above it all a statue of a woman, graceful brown arms holding a sheaf of chocolate wheat, hair rippling. The detail is beautifully rendered, the hair added in a darker grade of chocolate, the eyes brushed on in white. The smell of chocolate is overwhelming, the rich fleshly scent of it drags down the throat in an exquisite trail of sweetness.”

ChocolateSweetsFigurines
Book:Chocolat
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“The inside of the van was warm, and I could smell the heat of it, mingled with that sweetness I could not quite identify; a sweetness like a childhood I only ever knew from books, a scent of vanilla and spices and cream, of bedclothes dried in the sunshine. And beneath it, a more complex scent of autumn leaves and petrichor, of forests that never see daylight, of sunken ships and pirate gold and fireworks and woodsmoke. 'What is that?' I said, looking back at the pile of boxes at the back of the van. Guy smiled. 'What do you think?' 'I can't quite place what it is,' I said. 'But it smells almost familiar. Is it some kind of spice?' 'Not quite.' He paused, almost reverently. 'These are roasted Porcelana beans, from Peru; a sub variant of the Criollo bean, maybe the best-- and the rarest-- cacao beans in existence.' 'Cacao,' I said. 'You mean---?' 'Chocolate.”

ChocolateCacaoIntroduced
Book:Vianne
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