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Gibbs Smith, 2016.
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APA Citation, 7th Edition (style guide)

Holly Herrick., & Holly Herrick|AUTHOR. (2016). Mashed . Gibbs Smith.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Holly Herrick and Holly Herrick|AUTHOR. 2016. Mashed. Gibbs Smith.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Holly Herrick and Holly Herrick|AUTHOR. Mashed Gibbs Smith, 2016.

MLA Citation, 9th Edition (style guide)

Holly Herrick, and Holly Herrick|AUTHOR. Mashed Gibbs Smith, 2016.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouping Information

Grouped Work IDa88dcb55-852f-e91a-9cb0-7f0afc36239a
Full titlemashed beyond the potato
Authorherrick holly
Grouping Categorybook
Last Update2021-10-23 19:09:09PM
Last Indexed2022-01-14 07:41:49AM

Hoopla Extract Information

stdClass Object
    [year] => 2016
    [artist] => Holly Herrick
    [fiction] => 
    [coverImageUrl] =>
    [titleId] => 13437827
    [isbn] => 9781423644484
    [abridged] => 
    [language] => ENGLISH
    [profanity] => 
    [title] => Mashed
    [demo] => 
    [segments] => Array

    [pages] => 184
    [children] => 
    [artists] => Array
            [0] => stdClass Object
                    [name] => Holly Herrick
                    [relationship] => AUTHOR


    [genres] => Array
            [0] => Cooking
            [1] => Courses & Dishes

    [price] => 0.5
    [id] => 13437827
    [edited] => 
    [kind] => EBOOK
    [active] => 1
    [upc] => 
    [synopsis] => 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 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
    [url] =>
    [pa] => 
    [subtitle] => Beyond the Potato
    [publisher] => Gibbs Smith