All In One

Mashed: Beyond the Potato

The honor winning food essayist and writer of Tart Love shows you there's a whole other world to squash than potatoes with this astounding assortment of plans.

This new interpretation of exemplary solace nourishments remembers scrumptious variations for pounded potato dishes, yet additionally gratins, soups, plunges, sauces, guacamoles, pâtés, goulashes, panna cottas, and sorbets made with a plenty of vegetables, organic products, beans, grains, nuts, eggs, and even meats. Hot or cool, flavorful or sweet, exemplary or creative, provincial or exquisite, Mashed shows that crushing doesn't have to stop at simply conventional pureed potatoes.

"Crushes are aromatic of friendly solace, yet can likewise be advanced and exquisite, immaculate evening gathering fare.... This wonderful book helps you through the seasons with plans that are new, basic, and amazing tasty."— Jamie Schler, Huffington Post

About the Author

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

I was given this book as a gift and I absolutely love it! I have several of Ms. Herrick's cookbooks but this one has quickly become my favorite (Soups and Stews is still a very close second). I love the fact that although Holly is a classically trained Chef, she makes all of her recipes very easy for even a beginner to follow. I have had the book for two weeks and I have already made the Smashed Gouda and Rosemary Crusted Baby Yellow Potatoes, Cheddar Two Summer Squash Mash and Roasted Cauliflower and Cheddar Soup with Bacon Crumble. All three were absolutely delicious! The directions are clear and easy to follow. I will be making the Roasted Eggplant Baba Ghanoush this weekend. I highly recommend this cookbook. --KB

This hefty, beautifully written and photographed book will inspire you to try some new combinations in the kitchen. Rich comfort foods, yes, but many of the recipes are healthful and fresh for the way we eat today. Salads, desserts, dips and bakes that use easily sourced ingredients and recipes for a crowd or just yourself! The panzanella is a winner and I cant wait to make the hummus! --L. Mcnell

Love the variety of dishes. Shepherd's pie with Greek twist one of my favorites and the orange curd parfait was the hit of our dinner party!! --Carole