Holly Herrick
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The second book in The French Cook series, following The French Cook: Sauces, classically French trained author Holly Herrick dips into the marvelously versatile world of choux pastry, or pâte à choux. The buttery, nutty, even-flavor of this dough invites myriad flavors, in both sweet and savory categories and in many shapes - cream puffs, éclairs, rings, and more.
Whether it be a savory petit éclair filled with an avocado mousse layered with...
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This 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...
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Savor the Flavors of Charleston & Savannah Charleston and Savannah. These two storied southern cities, just 110 miles apart, boast their own thriving culinary scenes and together encompass the heart of Lowcountry cuisine. In Food Lovers' Guide to Charleston & Savannah, seasoned food writer Holly Herrick shares the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. She explores the best of both of these classic...
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Holly Herrick loves France and French cooking. And in this cookbook ( her third in The French Cook series), 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...
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Signature recipes from greater Charleston's top restaurants. In recent years, Charleston, which hosts more than four million visitors annually, has matured into a world-class culinary destination. Now, The Charleston Chef's Table allows locals and visitors alike to take a bit of the city's incomparable flavor home, with profiles of more than sixty of the city's best restaurants and a signature recipe from each. From roadside dives to upscale eateries,...
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Master the art of classic French sauces. The French Cook: Sauces is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. In her latest book, Holly Herrick creates a kind of French cooking course all about sauces, filled with beautiful how-to photography and step-by-step technqiques that...
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SOUTHERN FARMERS MARKET COOKBOOK features 75 recipes and products grown in South Carolina, North Carolina, Georgia, Alabama, Mississippi, Florida, Kentucky, and Tennessee, but many of the same foods can be purchased locally in most areas of the country.
INCLUDES THESE MOUTHWATERING RECIPES: Butter Bean and Grape Tomato Bruschetta Fresh Sweet Onion and Corn Chowder Wild Honey-Glazed Carrots with Mint and Green Onions Braised Figs and Shallots in a...