Gibbs Smith
Available: 06/01/09
7.5 x 9.75 · 176 pages
978-1-4236-0474-7
CDN $22.99 · pb

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Southern Farmers Market Cookbook

Holly Herrick

Southern Farmers Market Cookbook features 75 recipes and products grown in South Carolina, North Carolina, Georgia, Alabama, Mississippi, Florida, Kentucky, and Tennessee, but many of the same foods can be purchased locally in most areas of the country.

Southern Farmers Market Cookbook includes mouthwatering recipes for Butter Bean and Grape Tomato Bruschetta, Fresh Sweet Onion and Corn Chowder, Wild Honey-Glazed Carrots with Mint and Green Onions, Braised Figs and Shallots in a Honey�Red Wine Sauce, Wine-Poached Salmon with Cucumber Crudit� Sauce, Roasted Garlic Fresh Spaghetti with English Peas, Leeks in a Cream Sauce, Warm Wild Cherry Carolina Gold Rice Pudding, Blues-Busting Blueberry Ice Cream, and many more.

A long-time restaurant critic and features writer for Charleston’s only daily newspaper, the Post and Courier, Holly Herrick has garnered multiple awards for food writing. A graduate of Boston College and recipient of Le Grande Diplome in pastry and cuisine from Le Cordon Bleu in Paris, France, Holly is a certified chef who puts her palate, creativity, and experience to use in manifesting tasty recipes using the freshest produce available throughout the growing season. She lives in Charleston, South Carolina.