Timely Announcements, and notices from Holly
Timely Announcements, and notices from Holly
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
Thank you to The Times and Democrat for a nice article about me and my books as well as the other two authors participating in next week’s sixth annual Page Turner event, the newspaper’s biggest annual fund-raiser. I enjoyed speaking with reporter Dionne Gleaton. To read the entire story, click on the link below.
Otherwise, here’s a short except and quotes from yours truly:
She said her first cookbook was based on a newspaper column she had written about shopping at farmer’s markets.
“It really hasn’t stopped since then. It’s been fun. I still love going to farmers’ markets or a beautiful grocery and finding something spectacular. It’s about sharing the knowledge and love of cooking and doing it in such a way that everybody will love and enjoy it,” Herrick said. “The goal is to make it inspirational and fun.”
Herrick said perseverance is a critical to the art of writing.
“You just have to do it. Dreaming doesn’t get it done. The actual art of any kind of writing is to be attuned with what is going on around you all the time. The key is to be very observant and to try to be a good listener. Try to get the undertones as much as possible because that sensitivity will come back through your writing,” she said.
She said food writing is as much an art as novel or poetry writing.
“I think of the myriad of examples of experts in food writing like James Beard and Julia Child. They’re all people who described food and had a poetry of their own. I went to one of the biggest cooking schools in the world, but I learn something new every day even in my own kitchen,” Herrick said.
France, French cooking and her current book series are among the topics which she said she will touch on at the Page Turner Luncheon.
“I’m sort of between two cultures right now, but there are similarities between Southern cooking and French cooking, which most people think of as fancy and impractical. But French cooking actually stems from frugality and freshness,” Herrick said, adding, “I promise to make it fun.”
Here’s more specific information about the event on March 4. I hope to see you there!
Thank you to Maribeth Clemenete at Bonjour Colorado for taking the time to talk with me about The French Cook: Cream Puffs and Eclairs, making pastry, France and Charleston’s dynamic restaurant scene. You can listen to the full 30 minute link here:
It’s hard to believe Christmas is just two weeks away!
If you’re still looking for that special something for the cookbook lover in your life, please consider one of my cookbooks. If you’re interested in a signed copy (copies) mailed directly to you, please message me here with the best contact information for me to reach you, and we’ll make it happen.
The French Cook: Sauces and The French Cook: Cream Puffs and Eclairs are beautiful together as a gift for lovers of French cooking in particular. I sell the pair at a 15% discount price of $42 for both plus shipping.
They would look beautiful under the tree and yield many happy and delicious returns for years to come. Wishing you and yours a beautiful, delicious, safe and happy holiday season and a fabulous 2014.
Mother’s Day is just one week away. Does your Mom love to cook, particularly all things French and delicious?
Treat her to a signed copy of the just-released French Cook: Sauces so she knows just how much she means to you.
The book explores the five major mother sauces of French classical cuisine and a few other categories in a way that is approachable and easy to understand for the home cook.
Just tell me why your Mom is the perfect candidate for this book (in 50 words or less) in the comments section that follows.
I’ll make a choice and notify the winner on Friday, May 10, just in time for Mom’s big day.
Thank you and good luck!
Bon appetit, Holly
Special thanks to Jane Windham at cottageatthecrossroads.com for her cookbook review blog of The French Cook: Sauces. She tested and was especially happy with the roasted asparagus with an orange and prosciutto bechamel sauce.
Here’s some of what she had to say:
“Not only were there gorgeous food photographs that made me practically drool, there were French street scenes and action shots of French chefs that made me feel that I was right in Paris.
Ok, I’ll admit it. French cooking has always intimidated me just a bit. I’ve always wanted to learn how to make make my own Hollandaise, Bearnaise, and Puttanesca sauces but felt a little inadequate. Holly demystifies the techniques in making these as well as creating your own stocks. And there is even a chapter devoted to whipping up your own mayonnaise. Didn’t think mayonnaise was French, did ya? Well, it is the base for aioli, remoulade, and tartar sauces.
The French Cook: Sauces not only gives you the step-by-step instructions and tips for making all these sauces, but it also includes several recipes that use the sauces.”
To see Jane’s complete review or to spend time on her and husband Leo’s fabulous blog, click on this link.
The book is currently available online (see link to follow) and in bookstores near you on March 1.
Bon appetit and happy cooking, too!