Chef Holly Herrick’s Latest: The French Cook–Sauces

9 August, 2013

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 che9781423632382_p0_v1_s114x166f.

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!