News about Holly Herrick, her books, appearances and writing.
News about Holly Herrick, her books, appearances and writing.
Voila! She’s Finally Here and A Cookbook Give Away
It’s been a long time since I’ve visited. It’s been a very busy and wonderful year. In addition to a new cookbook (number nine), I have a now sixteen month-old puppy named Rocky (Rocken Roll) and have been enjoying writing press and news for a large Charleston restaurant group.
I deem The New Charleston Chef’s Table “number nine” with some hesitation, as I’m not sure exactly what to call a new edition of an old book (the original Chef’s Table came out in 2009). Is that really a new book? But since it’s essentially an 80% new book, that is almost all of the old book was pulled and new restaurants, chefs and recipes were added, I’m going to go with number nine.
The reason so much of it is new is that Charleston went through yet another massive restaurant renaissance during the past decade. What was delicious got even more delicious and the boundaries for types of food and restaurant locations and styles got even broader. Increasingly, Charleston taste buds veered farther from formality and more towards casual ethnicity diversification, but always, always with a demand for outstanding cuisine. Because, if it was not delivered, those restaurants went away in short order.
Reluctant at first to take on such a huge task, I was glad I did, and am grateful for the opportunity from Globe Pequot Press. The New Charleston Chef’s Table truly reflects the Charleston of now, which was my intention. I pursued recipes that were less structured and more adaptable for the home cook. Some of my favorites include Leon’s Whole Grain Spoon Salad, Fig’s Classic Arugula Salad, Crust’s Chilled Summer Corn Soup, Lewis’ Hatch Green Chile Corn Pudding, The Ordinary’s Fish Schnitzel, and The Daily’s Buttermilk Rhubarb Fool. In this book, more than in the original, I let the book morph with the commentary and thoughts of the chefs. For example, Matthew Niessner at Halls Chophouse didn’t want to share just one recipe, but an entire meal catered to this audience, just as he likes to do for groups when they come to Halls. So he shared recipes for creamed corn, iceberg wedge salad with blue cheese dressing, and how to perfectly prepare a restaurant style ribeye. Meanwhile, at Mex 1 Coastal Cantina I surfed with Ryan Jones into the Baja, California peninsula and cool surfer mentality with cantina chicken tacos and stewed lima beans slow and steady with Martha Lou Gadsen of Martha Lou’s Kitchen.
The design and editing team did a beautiful job of designing the book, which is verdant and fresh with lots of green color and beautiful photography, and has an equally more casual and modern look, reflecting an ever morphing Charleston.
The book was released this past week and is available at major bookstores and online now. I’m offering a signed cookbook to one of you. Just click like on this post or elsewhere where you see it and I’ll do a randomly picked number search on June 4 and announce the winner that day.
Wishing you a beautiful and soulful Memorial Day!
Fresh Cookbook Faces
Happily, publisher Gibbs Smith, has decided to re-vamp the covers on all of the books in the French Cook series. The signature bright colors will remain under fresh new covers that will showcase the gorgeous photography in each book, and also eliminate the pesky plastic wrap that made it hard for cookbook shoppers to see what’s within these beautiful pages. Here’s a sneak preview of what will be hitting bookstore and internet shelves in the next few weeks.
I hope you will love the new look. Please write and let me know your thoughts.
As always, bon appetit and happy cooking!
I am pleased to announce the first in a series of farmers market tours and cooking classes I will be conducting throughout the year at Charleston’s downtown farmers market. We’ll begin at the market early on Saturday mornings and come to my kitchen to cook from what’s inspired me and a group of just six students and finish up the day with a delicious three course meal at my table.
More details and registration information are provided in this link from yesterday’s post at The Permanent Tourist Charleston.
Please feel free to follow me directly there and on facebook at facebook.com/tptcharleston and twitter:@tptcharleston
Having called Charleston, SC home for over 14 years, and still loving it as much as ever, I continue to feel every day like a tourist in my own town. However, I know this town, restaurants, events, personality like a native. So, I decided to join forces with a blog franchise based out of Sea Island, Georgia. With the help of founder, Melissa Lee, I’ve just launched a new blog by the name of The Permanent Tourist, Charleston. In it, I’ll take you to all the best places to see, do, eat so that tourists and locals alike can help find all the wonders that call Charleston home.
Please come visit me there and subscribe if you’re interested in receiving regular posts. I’ll continue to post new posts from that blog here, as well as keep the events page and books news current on this website.
Today’s post is all about what makes baseball games so much fun at Charleston’s Minor Leaugue ballpark – The Joe!
Cookbook Review and Giveaway
It seems everyone who loves to cook or eat, particularly French cooking or eating, has a souffle story. Some are happy, some are rather sad. I have my share of both. But for Greg Patent, author of The French Cook – Souffles (Gibbs Smith, March 1, 2014), most of his life has been a souffle love story. And, it began with the French Chef herself, Julia Child. Already a talented baker under the guiding hand of his Granny who mesmerized him whipping egg whites with a fork during in his “first childhood” in Shanghai, Julia later seduced him with her balloon whisk, copper bowl, and stunning souffles.
Patent, who travels to cooking demos with his own copper bowl and balloon whisk, expertly details all of the elements of making both sweet and savory souffles in this beautiful book (photography by Kelly Gorham). His writing is concise, detailed, and at times almost scientific in describing the how-to’s of making souffles puff. His passion for cooking, baking and souffles comes through in every syllable. At times, it’s as if you can practically hear his soothing “voice” in your ear, building your souffle-making confidence all along the way.
Patent begins the book with an excellent series of descriptions of the four types of souffle bases (bechamel, veloute, bouille, or fruit/vegetable puree), and especially helpful lessons on mounting egg whites, folding, breaking egg whites, the debate over fresh or older egg whites, finally confessing in his down-to-earth manner, “I tend not to fret over the freshness of egg whites in making a souffle.” Beyond the base and the whites, the bottom line is timing. As Patent wittily states, “You must wait for them (souffles); they won’t wait for you.”
If you’re like me, you won’t be able to wait to make the likes of Green Garlic Souffles, Crab & Morel Mushroom Souffles, Meyer Lemon Souffles, and Cold Passion Fruit Souffles. Patent includes all kinds of wonderful derivatives from a standard souffle, including a souffle stuffed crepe, souffle roulade, and frozen souffles, as well as several sauce recipes. The James Beard winning author has penned several cookbooks and has another winner on his hands in “Souffles.” Julia would be proud.
Like Patent, I love making souffles, but as I said before, I’ve had a few sad souffle stories, including a woefully underdone chocolate souffle at Tour D’Argent in Paris, and a fallen souffle for a tardy photo shoot.
Do you have a souffle story? If so, please share it with me here in the comments section. I’ll select a winner on May 1 and will mail you a copy of Greg’s book.
As always, bon appetit!
(Please note: Souffle should be finished with an accent on the “e” but my formatting will not allow me to do it!)