About the Author

Hallie Harron, one of the foremost French cooking authorities, spends half of each year in France, conducting food and wine tours to Paris and Provence through her Maison Mollans programs. As a former culinary school instructor, Harron has written for and been featured in magazines such as Bon Appétit, Food & Wine, Cooking Pleasures, Phoenix Magazine, and Phoenix Home and Garden. She is the author of Cheese Hors d’Oeuvres, the co-author, with Shelley Sikora, of Tomatoes and Mozzarella, and has 15 additional cookbooks and one James Beard Award nomination under her belt, and has contributed to many other books. Harron has owned and operated several restaurants, hotels, and catering operations across the country and continues to consult for many restaurant chains and hotels in the United States. She earned renown in the Phoenix area when she opened the award-winning Quiessence restaurant several years ago. Harron holds a degree in music from the University of California and attended the California Culinary Academy in San Francisco as well as La Varenne and Lenôtre in Paris. She was part of the Great Chefs of France Cooking School staff at Mondavi Vineyards and worked in the three-star kitchens of Paul Bocuse, Roger Verge, the Troisgros Brothers, and Michel Guerard in France. She has also worked with many TV chefs, such as Julia Child, Emeril Lagasse, Jacques Pépin, Martin Yan, Sara Moulton, and Tyler Florence. When not in France, Harron lives in Encinitas, California.