Stuff in the ‘mashed’ Category

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 a61C+xrW594L 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

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)

18 April, 2013


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 and enjoy this video demonstration: