Sassy Southern Cooking with a French Twist

french pastries

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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