Sassy Southern Cooking with a French Twist

News

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

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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Talking French Sauces with Your Day

 

The wonderful radio host and personality, Donna London, recently spoke with me about my most recent book release, The French Cook: Sauces .

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

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

 

 

We cover a lot of ground on myriad cooking topics and trends in the 15-minute segment. Please click on the link below to hear the podcast of the show which aired earlier this week. Thank you again Donna and the team at Your Day.

 

 

 

Bon Appetit!

 

 

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Mother’s Day Cookbook Give-Away – The French Cook: Sauces

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.

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

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

 

 

 

 

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

 

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A Conversation with Pierre Wolfe about The French Cook: Sauces

I was delighted to join culinary radio veteran and utter gentleman Pierre Wolfe a few weeks ago to talk about France, cooking, Julia Child and The French Cook: Sauces

He loves France as much as I do! You can listen to it at the following link to the podcast. Our interview starts 30 minutes from the beginning.

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

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

 

 

 

 

 

 

Bon Appetit!

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Cottage at The Crossroads Reviews The French Cook: Sauces

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.

Anchovy and Parsley Mayonnaise with Salmon from The French Cook: Sauces. Photo by Steven Rothfeld

Anchovy and Parsley Mayonnaise with Salmon from The French Cook: Sauces. Photo by Steven Rothfeld

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.

http://cottageatthecrossroads.com/cookbook-review-the-french-cooksauces/

The book is currently available online (see link to follow) and in bookstores near you on March 1.

Bon appetit and happy cooking, too!

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

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

 

http://www.amazon.com/French-Cook-Sauces-Holly-Herrick/dp/1423632389/ref=sr_1_1?ie=UTF8&qid=1361469516&sr=8-1&keywords=the+french+cook%3A+sauces

 

 

 

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