Chapel Hill author and food writer Sheri Castle is the writer and recipe editor of “Le Creuset: A Collection of Recipes from Our French Table.”
The collection marks the first cookbook from the renowned maker of prestige cookware’s U.S. subsidiary (pronounced “luh cru-say”), which is based in Charleston, S.C. Handsomely illustrated with images from award-winning food photographer Peter Frank Edwards, it includes 80 classic French recipes created by Le Creuset’s culinary team to appeal to an American audience.
Castle promises that a platter of garlic and herb gougères – savory cheese puff nibbles – will dazzle the audience you gather with at festivities this time of year.
“If all you did for a party is hand someone a few gougères and a glass of champagne,” she says, “you’d make a magnificent party.”
The hors d’oeuvres look hard to make but aren’t, she adds. They can be served warm or at room temperature, and even can be prepped in advance and baked at the last minute. Master this and a few other clearly explained techniques, and you’ll be well on your way to transforming your Carolina kitchen into a Paris salon [ . . . ]