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Whether it be a savory petit éclair filled with an avocado mousse layered with bacon and tomatoes, choux \"gnocchi\" with a buttered herb sauce, three cheese gougères with black pepper, a sweet Dreamsicle orange cream puff with a dark chocolate sauce, a salted caramel macadamia ice cream filled profiterole with a warm caramel sauce, an Almond Joy cream puff, or a hot-from-the-fryer beignet with a cool, fresh raspberry sauce, taste delights are found all along the way. Holly also provides tips and recipes for assembling classic cream puff cakes such as the croquembouche and Gâteau St. Honoré. Holly dedicates the front of the book to the art of demystifying the \"puff,\" making choux pastry an easy and accessible medium for every cook, novice, professional or anyone in-between. 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Hot or cold, savory or sweet, classic or innovative, rustic or elegant, \u003ci\u003eMashed\u003c\/i\u003e shows that mashing doesn't need to stop at just traditional mashed potatoes.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eHolly Herrick\u003c\/b\u003e holds Le Grande Diplome (honors) in Pastry and Cuisine from Le Cordon Bleu in Paris, France. She is a multi-awarded food journalist, cooking instructor and the author of eight cookbooks. 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And in this cookbook (her third in The French Cook series), she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique.\u003c\/p\u003e \u003cp\u003eLe Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommes in ensuing chapters, each one as delicious as the next.\u003c\/p\u003e \u003cp\u003eSimilar to sauces (Herrick also penned The French Cook: Sauces), soups are the ideal conduit for creating maximum texture and flavor. 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