Mashed: Beyond the Potato by Holly Herrick
This fresh take on classic comfort foods includes not only delicious variants on mashed potato dishes, but also gratins, soups, dips, sauces, guacamoles, pâtés, casseroles, panna cottas, and sorbets made with a plethora of vegetables, fruits, beans, grains, nuts, eggs, and even meats. Hot or cold, savory or sweet, classic or innovative, rustic or elegant, Mashed shows that mashing doesn't need to stop at just traditional mashed potatoes.
Holly Herrick 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. Visit her at hollyherrick.com.
Holly Herrick is a Cordon Bleu-trained chef, national award-winning food writer and restaurant critic, and longtime Charleston resident and booster. After stints in Paris, Minneapolis, and Jackson Hole, Wyoming, Herrick landed in Charleston, where she worked for seven years at The Post and Courier, Charleston's only daily newspaper, before leaving to focus on her freelance career in 2006. That same year she received a First Best Place Award for Newspaper Series, Special Sections, and Special Projects from the American Association of Food Journalists. Her work has appeared in Bon Appetit, Gourmet, Southern Living, and her column, Delectable Delights, appears regularly in Lowcountry Living Magazine. .
| SKU | Unavailable |
| ISBN 13 | 9781423644477 |
| ISBN 10 | 1423644476 |
| Title | Mashed: Beyond the Potato |
| Author | Holly Herrick |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Gibbs M. Smith Inc |
| Year published | 2016-09-06 |
| Number of pages | 184 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |