Photo: Amazon.com.

'The French Market'
by Joanne Harris and Fran Warde
HarperCollins Publishers -- 2005
Buy it on Amazon

Although glorious American markets do exist, nothing quite compares to the French marketplace -- the endless barrels of olives alone distinguish them. But in the next-best-thing category, the author of "My French Kitchen" attempted -- and succeeded -- to capture the art of French market-inspired cooking yet again in "The French Market: More Recipes from a French Kitchen."

French cooking at its core makes strong use of fresh produce, with dishes like the traditional tomato salad, which frugally pairs tomatoes with parsley and heaps of pepper to magnificent results. "The French Market" seems to share this proclivity for cooking with tight ingredient lists, relying largely on the flavors of quality produce -- and the occasional bouquet garni.

See what we tested and find out whether the book's worth buying after the jump.

Takeaway tips: This book speaks to anyone with the slightest appreciation for local produce, with simple recipes focusing on the best seasonal ingredients.

Quality of pictures:The artful, illustrious photographs skillfully capture both the French marketplace --"an intoxicating display of seasonal produce, dazzling colors, savory scents" -- as well as the country's rustic charm. The pages teem with vibrant images, from a plump "poulet" to page upon page of elegantly plated dishes.

We tested: Potage Bonne Femme (The Good Wife's Soup) and Poulet a la Moutarde de Dijon (Chicken Breasts with Dijon Mustard)

Fantastically simple, these recipes embody the art of French cooking. And less is more, when using quality ingredients that pack enough flavor on their own. The Potage Bonne Femme -- a hearty potato-leek soup -- achieves a gloriously silky texture with the addition of Vache Qui Rit (aka Laughing Cow) cheese. Meanwhile, the Dijon chicken, marinated in an effortless concoction of mustard, garlic, lemon and paprika, when grilled, turned out moist and flavorful with subtle tangy tones. We devoured it atop a simple French-vinaigrette-dressed salad, to heavenly results.

Worth the investment: Recipes that boast infinite flavor for such short ingredient lists are hard to come by, but this tried-and-true collection is truly a treasure trove. Readers could whip up the Spring Salad with Bacon and Eggs with ease for a healthy, last-minute lunch, or could serve Pork Chops with Prune-Apple Glaze followed by some Southwest Beignets to impress company. And the best part? The entirety of proceeds from the book's sales benefit French aid organization Medecins sans Frontieres (Doctors Without Borders).