Today, for the cook in your life, we recommend Holly Herrick’s THE NEW CHARLESTON CHEF’S TABLE: Extraordinary Recipes from the Heart of the Old South (Globe Pequot). Holly is a Cordon Bleu-trained chef who resides in Charleston. In this beautiful cookbook, illustrated with color photographs throughout, she takes us into the best eateries in this mecca of food, and shares some of their best-loved recipes. One Amazon reader, Song Weaver, gives it 5 stars, saying: “I love this book. Everything is well done: writing, photos, recipes–all awesome.”
Stuff in the ‘Holly Herrick’ Category
13 December, 2018
THE TWELVE DAYS OF CHRISTMAS – Buy Books for the Ones You Love
26 August, 2016
MASHED: Beyond the Potato, Holly Herrick
Dinner never was easier! Mash it, smash it!
Holly Herrick’s gorgeous new cookbook, MASHED: Beyond the Potato (Gibbs Smith, Sept. 2016), offers a
fresh take on classic comfort foods includes not only delicious variants on mashed potato dishes, but also gratins, soups, dips, sauces, guacamoles, pâtés, casseroles, panna cottas, and sorbets made with a plethora of vegetables, fruits, beans, grains, nuts, eggs, and even meats. Hot or cold, savory or sweet, classic or innovative, rustic or elegant, Mashed shows that mashing doesn’t need to stop at just traditional mashed potatoes.
Holly Herrick holds Le Grande Diplome (honors) in Pastry and Cuisine from Le Cordon Bleu in Paris, France. She is a multi-awarded food journalist, cooking instructor and the author of eight cookbooks. Visit her at hollyherrick.com.
12 October, 2015
MASHED, Holly Herrick
Contemporary and classic recipes derived from potato, vegetable and fruit mashes for all seasons. (Gibbs-Smith, Fall 2016, World Rights)
2 October, 2014
THE FRENCH COOK: Soups and Stews, Holly Herrick
Holly Herrick loves France and French cooking. And in this cookbook (her third in The French Cook series), THE FRENCH COOK: Soups and Stews (Gibbs Smith, September 2014), 
she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique.
Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommes in ensuing chapters, each one as delicious as the next.
Similar to sauces (Herrick also penned The French Cook: Sauces), soups are the ideal conduit for creating maximum texture and flavor. Only, with soups and stews, the cooking canvas is much broader and there is a precise yet playful emphasis on presentation and garnishes.
Whether a sumptuous French Onion Soup topped with croutons and bubbling Gruyere, or a riff on a classic sauce in the creamy, velvety Soup Soubise topped with fried shallots, all you need to know about making perfect French soups is neatly tucked between 128 beautiful pages.
18 April, 2013
Herrick
In her ninth cookbook, Holly Herrick re-visits her passion, the wonderful, palatable
world of Charleston cuisine and chefs. The New Charleston Chef’s Table (Globe Pequot Press, April 1, 2017) is an almost complete revision of the original, published back in 2009. In the latest version, Holly adds almost 75 percent new, fresh copy, recipes and photography, for a total of 80+ profiles on Charleston’s ultra-talented chef pool and their world-renowned culinary art. The history and heart and soul of the city come alive in side bars, lore and photography to make this a book to savor for anyone who’s been to Charleston and wants to relive it, or who dreams to go there.
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 some ideas for children’s books, pets and spirituality, and culinary romance novels.
A native of New England, Herrick has called Charleston, SC home for 18. She lives there with her beloved pets and taste-testers Rocky Rocken Roll, a cocker spaniel, and Mr. Purrfect, a grey and white tuxedo cat boy. 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 French Cook: Sauces (Gibbs Smith), The French Cook: Soups & Stews (Gibbs Smith), The French Cook: Cream Puffs and Eclairs (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:
http://www.youtube.com/watch?feature=player_embedded&v=NvoNKUTfFns