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
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.
Contemporary and classic recipes derived from potato, vegetable and fruit mashes for all seasons. (Gibbs-Smith, Fall 2016, World Rights)
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.