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Quote by Joanne Harris

“When the snow began to fall, Maman was working in the shop, making Easter chocolates. Rabbits and chickens and baskets of eggs. Mendiants and nougatines. Nipples of Venus, and apricot hearts, and bitter orange slices. All wrapped up in cellophane, and tied with colored ribbons, and packed in boxes and sachets and bags, ready to give for Easter.”

Quote by Joanne Harris

Book:The Strawberry Thief
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The Strawberry Thief

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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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“I go back into the kitchen. There are mendiants cooling on a sheet of greaseproof paper; little discs of chocolate, scattered with pieces of crystallized fruit; chopped almonds and pistachios; dried rose petals and gold leaf. Mendiants were always my favorites; so simple to make that even a child- even Anouk at five years old- was able to make them unsupervised. A sour cherry for the nose; a lemon slice for the mouth. Even her mendiants were smiling.”

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Book:The Strawberry Thief
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“This morning it was sunny and bright, and Maman was making Easter things. There were eggs, and hens, and rabbits, and ducks, all in different sizes and varieties of chocolate, and Maman was decorating them with gold leaf, and hundreds and thousands, and sugar roses and candied fruit. Later she'll wrap them in cellophane, like fabulous bunches of flowers, each tied with a long curly ribbon of a different color, and put them all on shelves at the back, as part of her annual Easter display.”

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“Scents of raspberry and apricot teased her nose. With a deft hand, she nestled each silky delicacy with care into a cardboard box. Celina had grown up with the aroma of chocolate wafting through her home. As a young woman, her mother had studied at a chocolaterie in Paris before the war, and she had taught Celina how to make handcrafted praliné or truffles, the molded or rounded chocolates filled with delectable centers, such as caramelized nut paste of noisettes or amandes. For her, Celina often chose apricot, cherry, salted caramel, cream liqueurs- or any other filling that might catch her fancy. Lately, she had been experimenting with the delicate flavor of green tea she'd found in San Francisco's Chinatown.”

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“In honor of the beginning of summer, Celina had cut out large shapes of palm trees and sailboats from cardboard and painted them in vivid hues of pink, yellow, and blue to showcase her ornately embellished chocolate eggs fashioned after Richard Cadbury's original Victorian chocolate egg designs in England. Coral rosebuds, trailing green vines, tiny bluebirds, palm trees, starfish, and sailboats. Similar eggs had been popular at Easter, but these had themes of summer in San Francisco. She had even created a large, molded chocolate Golden Gate Bridge for one party.”

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“Celina surveyed her inventory. Candied lemon and orange slices dipped in chocolate, roasted coffee beans enrobed in dark chocolate, and coconut confections enveloped in milk chocolate. Petite Coeurs with a crème fraîche and raspberry liqueur filling, rum-spiked caramels covered in milk chocolate, bittersweet espresso truffles studded with crushed Sicilian pistachios. For her seaside fantasy collection, the antique cast iron molds had yielded whimsical chocolate shells and seahorses. Within clam shells formed from chocolate were nestled pearls of white chocolate. Among the delicacies were her trademark stars: creamy milk chocolate, dark chocolate filled with peppermint-flavored crème fraîche, and white chocolate iced with candied lemon peel.”

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