Sassy Southern Cooking with a French Twist

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News about Holly Herrick, her books, appearances and writing.

Books & Beignets for Valentine’s Day

beignets_v4

Wondering what to get your sweetie for Valentine’s Day? How about some sweets for your sweet? Learn how to make fried choux pastry (beignets) with a fresh raspberry coulis from my demonstration and perhaps purchase a signed copy of one (or two!) of my cookbooks after. They really do make lovely gifts anytime of the year for anyone that enjoys cooking. I would love to see you there. It’s going to be fun and delicious.

Bon appetit!

 

 

 

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WSJ Has Kind Words for Cream Puffs

 

Wall Street Journal’s Gastronomy columnist Aram Bakshian, Jr. wrote a very flattering review of The French Cook: Cream Puffs and Eclairs(as well as 4 other cookbooks) in this past weekend’s (December 14 and 15) edition. What a lovely Christmas present!

The French Cook: Cream Puffs & Eclairs

The French Cook: Cream Puffs & Eclairs a new release, October 1, 2013 (Gibbs Smith)

Here’s an excerpt from the column:

“There’s a bit more puff to the pastries described in Holly Herrick’s “The French Cook: Cream Puffs and Eclairs” (Gibbs Smith, 127 pages, $21.99). The latest addition to its publisher’s volumes on aspects of French cooking, this is a slender tome about a fattening yet exquisitely airy and oh-so-French dessert genre: cream puffs and éclairs. The lightness comes from the choux pastry base of simmered butter, water, flour and eggs, which Julia Child described as “one of the easiest pastries to make,” once you get the hang of it. Whatever its size or shape, the choux pastry serves as a model home for hundreds of fruit, custard, crème, cheese and chocolate fillings. Many of them are included here, from quick-cooking fruit sauces like Coulis aux Framboise (raspberry sauce intensified with crème de cassis) to the multilayered flavors of Profiteroles (cream puffs) with Salted Caramel Macadamia Nut Ice Cream and Warm Caramel Sauce (a great combination of a lot of sweetness with just a touch of savoriness). Ms. Herrick, an award-winning pastry chef herself, is the ideal docent for this classic gallery of French desserts, and her recipes, for even the most complicated items, are concise and clear.”

Mr. Bakshian also rightly states at the top of his piece that “Christmas remains a bastion of culinary custom, a time to open our hearts, loosen our belts, and enjoy food rather than obsess about it.” Indeed! Wishing you and yours an especially warm, loving, beautiful and delicious Christmas and good tidings for 2014.

Bon appetit!

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Merci Bonjour Colorado and Holiday Tidings

 

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:

http://bonjourcolorado.com/2013/12/sweet-and-savory-holiday-baking-with-holly-herrick/

It’s hard to believe Christmas is just two weeks away!

CHRISTMASTREEIf 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.

The French Cook: Cream Puffs & Eclairs

The French Cook: Cream Puffs & Eclairs a new release, October 1, 2013 (Gibbs Smith)

The French Cook: Sauces (Gibbes Smith, March 1, 2013) by Holly Herrick

The French Cook: Sauces (Gibbes Smith, March 1, 2013) by Holly Herrick

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.

Warmly,

Holly

 

 

 

 

 

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Sweet Press for The French Cook: Cream Puffs and Eclairs

Not to toot my own “choux,” but am pleased to share the happy news that at barely one month since its release, The French Cook: Cream Puffs and Eclairs (Gibbs Smith, 10/1/2013) is getting noticed by critical media and cookbook enthusiasts.

Jamie Schler of Huffington Post says of the book in her column Huffpost Taste:

“Most of us think of the chocolate eclair and the cream puff as delightful little French pastries to pick up from the corner bakery on a trip to Paris but much too fussy to make in our own kitchens. Holly Herrick’s newest cookbook is an exploration deep into the world of choux and quickly debunks the myth that this best-known French pastry is something too complicated for the home baker. She walks us through the art of making choux and then gives us recipes for every filling imaginable…”

Profiterole with Salted Caramel Macadamia Ice Cream and Hot Caramel Sauce. Photo by Alexandra DeFurio.

Profiterole with Salted Caramel Macadamia Ice Cream and Hot Caramel Sauce. Photo by Alexandra DeFurio.

This profiterole combo (left) just happens to be one of my favorites.

Thank you, Jamie. For a link to her complete article as well as reviews for several other cookbooks, click below.

http://www.huffingtonpost.com/jamie-schler/holiday-gifts-cookbooks_b_4225964.html?utm_hp_ref=fb&src=sp&comm_ref=false

The Zebra Has Spoken

About two years ago, I started seeing posts of the most adorable stuffed zebra on Facebook and elsewhere. His name is ZeBot-Planet Doof and his mission is to help children get excited about cooking and to better understand where their food comes from and how to prepare it. The core ingredient? Fun! That’s what Ze-Bot is all about, and he’s adorable to boot.

ZeBot and the Shoe Pastries

ZeBot and the Shoe Pastries

 

That’s him to the left, sitting in some borrowed “shoes” next to his “choux” pastry.

ZeBot and his creator/partner in crime, the ever talented Laura Martin Bacon, dedicated their blog yesterday to making choux pastry and they used The French Cook: Cream Puffs and Eclairs and me as their teacher.

The result is an amazingly creative and wonderfully fun piece showing ZeBot navigating the (at first) confusing world of choux pastry, which he eventually masters, despite the complicated matter of his hooves. There is an award-worthy  video showing ZeBot grooving to Elvis and Blue Suede Shoes.

ZeBot even called the book “brilliant.” I think he’s one very smart zebra.

Thanks ZeBot and Laura. The link to the complete blog and video follows:

http://zebot.org/2013/11/12/zemystery-of-zeshoe-pastry/

Go ahead and join his page if you love fun and teaching children great stuff. I did!

As always, happy cooking. Look for a soup recipe posting soon. I’m busy making delicious soups and stews for the next book, The French Cook: Soupes, Daubes and Potages.

 

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Cream Puffing Around

Thank you to the fine folks at Grilliant Ideas for inviting me to join their show this morning. We covered cream puffs, profiteroles, French cooking, croissants and more and had a lot of fun in the process. Visit the link below to listen in.

http://www.blogtalkradio.com/grilliantideas/2013/10/12/grilliant-ideas-radio-show-with-grilliants-foodie-friends

One of the co-hosts was particularly fond of the recipe for Salted Caramel Macadamia Ice Cream Profiteroles with Warm Caramel Sauce and this picture by Alexandra DeFurio on page 90 of  The French Cook: Cream Puffs and Eclairs.

Profiterole with Salted Caramel Macadamia Ice Cream and Hot Caramel Sauce. Photo by Alexandra DeFurio.

Profiterole with Salted Caramel Macadamia Ice Cream and Hot Caramel Sauce. Photo by Alexandra DeFurio.

While we’re talking cream puffs and eclairs, mark your calendars for tomorrow’s Second Sunday on King Street (October 13). We’ll be celebrating the recent release of the book in style at the corner of Wentworth and King Street, downtown Charleston from 1 – 5 p.m. Come by and join me to talk choux pastry and receive your own signed copy of the brand new book, as well as my other books.

Look for the bright pink sign! Hope to see you there.

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