Sassy Southern Cooking with a French Twist

News

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

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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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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Cracking the Cookbook Code Retreat

Join me and blogger, chef and author Beckie Carrico Hemmerling March 29 – April 1, 2019 for Cracking the Cookbook Code, Writing, Cooking, Marketing, Photography + Wellness Retreat. Limited to only 8 people, we will have a blissful few days in a beautiful, relaxing setting with like-minded souls, eating delicious food and having a wonderful time. Click for details.

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