”A quick browse through the cookbook's pages, filled with Christopher Brown's gorgeous glossy photos of Charleston sights and dishes, reveals something unique. While Lowcountry influences are apparent throughout, there is a surprisingly distinctive array of ethnic and fusion offerings.”
Passion for Charleston's food culture fuels cookbook
By Staff Writer Lillia-Penso
“When Holly Herrick talks about Charleston, the food writer and formally trained chef slows the pace of her words, as if to allow listeners to savor every tiny morsel of her story. By the end of the conversation you feel oddly full, and in desperate need of a trip to Charleston — or at least a good bowl of She Crab soup.”
From JamesBeard.org "The Bookshelf," May, 2010
By Anna Mowry
"As we scanned the names and dishes that fill the pages of food writer and critic Holly Herrick's new cookbook, The Charleston Chef's Table, something struck us: the city of Charleston, where Herrick works and lives, boasts three back-to-back medals for Best Chef: Southeast, with Robert Stehling, Mike Lata, and Sean Brock winning in 2008, 2009, and 2010, respectively. If that streak doesn't convince you to hightail it to the Lowcountry culinary mecca, perhaps Herrick's book will: it profiles more than 60 of the city's restaurants, complete with beautiful photography, appealing regional recipes, and bits of local culinary history."
From Pettprojects.com, August, 2010
"More than sixty of the city's best restaurants are profiled in this book on Charleston's eateries. Author/columnist and Cordon Bleu chef, Holly Herrick, who lives in Charleston, has put together this charmingly inviting book on the beautiful city and what it has to offer in the way of food and restaurants. Herrick says, "Restaurants were chosen for inclusion based first and foremost on the high quality of the food they consistently deliver but also for their unique personalities". Her book covers Starters; Salads; Soups; Sandwiches; Pasta; Seafood; Beef, Lamb, Pork, and More; Poultry Perch, and Just Desserts. Along with a little story of each chosen restaurant, we're given one of their recipes and are invited to "feel free to make them just as the chefs do or to modify them and make them your own".