Come to the Chef's Table - New cookbook reveals culinary secrets of Charleston's finest eateries

A new cookbook is making it possible to serve up a little Charleston flavor from kitchens near and far. "Charleston Chef's Table," the sophomore effort from the Holy City's grand gourmand, Holly Herrick, features profiles and recipes from more than 60 acclaimed restaurants. Her first cookbook, "Southern Farmers Market Cookbook," was published in 2009.

The Le Cordon Bleu-trained chef and former food writer for the the Charleston Post and Courier has been having a love affair with Charleston's eateries for many years now — just consider this new cookbook a testament to her ardor and a finely tuned palate that's been years in the development.

Herrick was in Hartsville on Jan. 26 for a book signing and cooking demo at Hobnob Gourmet. If you didn't get a chance to sample the delicious dish she prepared that night, don't fret — just stop by Hobnob for a signed copy of Herrick's cookbook. Inside, you'll find the recipe for Virginia's She-Crab Soup, a quintessential Lowcountry delicacy featuring fresh blue crab, roe and herbs in a savory cream and butter base. Not only is it luscious, but it's easy to make, too.

"I was thinking that people could use this cookbook in a number of different ways," Herrick said. "On one hand, you have the people who might not be interested in cooking but who are excited about foods. Conversely, you have those who will go to one of the featured restaurants and want to remember it and recreate it in their home.

"Then, there are the people who really love to cook and who will get excited about creating these dishes," she explained. "Hopefully it will be fun for people to actually make a chowder or other dish from one of the most impressive restaurants in Charleston, to actually be comfortable and inspired by that. I wanted these recipes to be something people could easily make."

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. You won't find a dozen different interpretations of shrimp and grits here, though the beloved dish does get adequate representation. Think Chinese Chicken Salad from Cru Cafe or Guacamole Camaron from Uno Mas. The diversity is tantalizing, offering the home cook a more adventurous culinary experience. Still, there is an underlying commonality that tethers this body of recipes to Charleston tradition.

"I think that the starting point of the restaurant chefs featured in the cookbook is always to begin with the best quality — that means local produce and other ingredients regardless of what kind of food they are making," Herrick said. "Obviously, avocados are not grown in South Carolina; they are grown in California. However, the shrimp in the featured guacamole is local, so this dish — like most all of the dishes in the cookbook — is inspired by the Lowcountry. ... Thank God Charleston chefs put an emphasis on using foods that are local, fresh and sustainable."

Suzanne Galloway, owner of Hobnob Gourmet, says she has both of Herrick's cookbooks in stock. The cookbooks are also available through local and online booksellers.

Hobnob Gourmet is located at 113 W Carolina Ave., Hartsville. Call and reserve a copy of the cookbook at (843) 857-4681. For more information on Holly Herrick, visit www.hollyherrick.com.