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!