Charleston-based Holly Herrick is a Cordon Blue-trained chef. Here she discusses how cookbooks are her “children” (although she does have a dog). Her latest, first in a series of French cookbooks from Gibbs Smith, takes her back to her days in France where she learned to be a chef.
Holly is hard at work on the next volume in the exquisite “The French Cook” series: Eclairs and Cream Puffs, due out in October. I for one, cannot wait!