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Quote by Joanne Harris

“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.”

Quote by Joanne Harris

Work

Chocolat

In this enchanting novel, a mysterious woman named Vianne moves to a small French village and opens a chocolate shop. Her presence challenges the town's conservative values, leading to a series of transformative events that affect the lives of the villagers. The story is a blend of romance, humor, and reflection on the human spirit. more

Author

Joanne Harris
Joanne Harris

Joanne Harris is a British author known for her fantasy and literary novels. Born on July 3, 1964, she graduated from the University of Cambridge. Harris's works often blend romance, mystery, and supernatural elements, enjoying great popularity among readers. more

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“Does time really exist, time the destroyer? When will it break down the castle into mere fragments? When will this heart which has always been in the service of the gods Be governed by the Creator, the Demiurge? Are we really so desperately fragile As Fate would wish to make us? Is childhood, which is so deep, so full of promise, Later stilled at its root? Oh, the spectre of perishability, How it infiltrates and passes through the innocently receptive, As if it were smoke! And we, we who are drifting, We still rank as a divine rite Amongst those lasting Powers.”

“If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth and the cells are cleanly cut. But if you force the blade down on the fish to cut it, the cross section becomes ragged and the cells are squashed. If the surface of the slice is rough, more of the fish is exposed to air, and so it oxidizes faster and its flavor deteriorates. This becomes even more apparent with water-chilled sashimi. The ragged surface of the slices allows the water to penetrate the fish and leech out its flavor." "That's why the sashimi becomes watery and tasteless.”

“His eyes light up. “Wait, this is a sakura mochi. How did you remember—" I glance down and curse internally at the faintly pink, round dessert, pale as a cherry blossom petal. How did I remember his favorite? His mom used to take us, Cam, and Remy down to San Jose to go around Japantown, picking up bentos from a homey restaurant to eat at the park, and then we’d stop at Shuei-Do Manju Shop. Every time, without fail, Jack would choose sakura mochi. The times that there was only one left in stock, the rest of us purposefully ordered other sweets, just so Jack could get his favorite. And his eyes would shine with delight as he munched on the pink rice cake, the way he’s smiling now.”