Holly Herrick

In her fifth c9781423632382_p0_v1_s114x166ookbook, author Holly Herrick is thrilled to re-visit the world of French classical cooking. While all her cookbooks reflect her respect for French classical technique, in The French Cook: Sauces (Gibbs Smith, March 2013), the first in a new series on single-subject French cookbooks, Herrick breaks down the sometimes ambiguous world of sauces. She expertly tackles the five classic mother sauces: béchamel, veloute, hollandaise, tomate and espagnole. In addition, she devotes a chapter to stocks, another to mayonnaise, and myriad reduction derivatives. “This book was pure fun for me because sauces are such an integral and ultimately logical part of French cooking. As I say in the book, ‘if the food is the music, then sauce is the harmony.’ In the book, I set out to explain why and then help readers understand how to coax maximum layers, flavors and deliciousness out of their sauces,” says Herrick. HELENEHEADSHOTHOLLY

A graduate of Le Cordon Bleu, Paris, recipient of Le Grande Diplome in Cuisine & Pastry, and a long-time former resident of Paris and South Central France, Herrick is a bonafide Francophile with a love for all things French, in particular French food and cooking. She is currently working on the second book in the series, which delves into sweet and savory cream puffs and eclairs and will follow that with a third in the series on soups, daubes and potages. “I feel like I’ve died and gone back to France. It’s wonderful,” Herrick says.

A native of New England, Herrick has called Charleston, SC home for 13 years. She lives there with her beloved pets and taste-testers Tann Mann, a cocker spaniel, and Chutney Cat. She holds a BA in journalism (cum laude) from Boston College and has been published extensively as a restaurant critic, and food and travel writer. Her previous cookbooks include The Southern Farmers Market Cookbook (Gibbs Smith), Tart Love – Sassy, Savory and Sweet (Gibbs Smith), The Food Lovers Guide to Charleston and Savannah (Globe Pequot Press), and The Charleston Chef’s Table Cookbook (Three Forks Press). Please visit her web site and blog at www.hollyherrick.com and enjoy this video demonstration:


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