Mashed: Beyond the Potato

by Holly Herrick

Overview

The award-winning food writer and author of Tart Love shows you there’s more to mash than potatoes with this amazing collection of recipes.

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.

“Mashes are redolent of homey comfort, yet can also be sophisticated and elegant, perfect dinner party fare.... This beautiful book carries you through the seasons with recipes that are fresh, simple, and out-of-this-world delicious.”—Jamie Schler, Huffington Post

Product Details

ISBN-13:	9781423644484
Publisher:	Smith, Gibbs Publisher
Publication date:	05/29/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	184
File size:	22 MB
Note:	This product may take a few minutes to download.

About the Author

Author Holly Herrick loves to eat, prepare, and write about delicious food. A graduate of Boston College, she started chasing her food writing dreams in Paris, France, where she studied at Le Cordon Bleu and earned Le Grande Diplome in Cuisine and Pastry. A longtime restaurant critic for the Post and Courier, Charleston, South Carolina’s daily newspaper, Holly has also written many general food and travel features for the newspaper and several magazines, including Southern Living and Bon Appetit. A multi-awarded food writer, Holly is the author of Southern Farmers Market Cookbook and The Charleston Chef’s Table Cookbook: Extraordinary Recipes from the Heart of the Old South. She lives in Charleston. Visit Holly’s web site and blog at www.hollyherrick.com.

Editorial Reviews

I admit, I did not think of mashed foods much beyond potatoes and making baby food until I began to investigate Herrick’s lovely volume. Her recipes have made me want to become a “mad masher” in the kitchen. She starts with potatoes, and in that same chapter begins with basic mashed white potatoes. Then, things just keep getting better and better .The recipes offer more complex flavors, but are not necessarily more difficult to make. Herrick moves into different varieties of potato to a chapter on vegetable mashes that for the first time made apparent to me why cauliflower is the new darling of mashed and riced vegetable dishes."

The Sun News - Joan Leotta