Similar authors to follow
Manage your follows
About Nancie McDermott
Nancie McDermott is a North Carolina native, born in Burlington, raised in High Point, and educated at the University of North Carolina at Chapel Hill. She has written 13 cookbooks.
Nancie's first 10 cookbooks focus on Asian kitchens, Her three years as a Peace Corps volunteer in Thailand gave her a lifelong love for the cuisines, history and cultures of Asia, and she has spent the last twenty years cooking, reading, traveling, writing, and teaching about Asian food.
Since moving back home to North Carolina in 1999, she has written three more cookbooks which focus on recipes of the American South, the place she fell in love with cooking in her grandmother's dairy farm kitchen.
Now living with her family in Chapel Hill, NC, Nancie writes, researches, and teaches about both her beats, while serving as a contributing editor for Edible Piedmont magazine.
Visit her blog at nanciemcdermott.com, to keep track of what's going on with Nancie, pie by pie.
Customers Also Bought Items By
Home cooks throughout the American South treasure time-honored recipes for hearty soups and satisfying stews savored year after year. Often passed down through the generations, the dishes detailed in this book are cherished and shared at family gatherings, holiday feasts, and community suppers throughout the seasons. These recipes serve up soups and stews seasoned with history—from Nathalie Dupree’s Lowcountry Okra and Shrimp Gumbo to Summer Squash Soup with Black Pepper and Thyme, to Collard Greens with Pot Likker and Dumplings—offering us a glimpse of how people farmed, cooked, and continue to celebrate life over time.
“Nancie McDermott has done it again—she’s written a cookbook with the kind of tasty Southern food we really eat at home. The stories and recipes make me want to get in the kitchen right away and cook. I almost couldn’t decide where to start, so in no time I made several recipes to enjoy throughout the seasons.” —Nathalie Dupree, TV host and co-author of Mastering the Art of Southern Cooking
“Sure to be the must-have book for any lover of the comforting warmth of a bowl of stew. Culled from some of the South’s favorite culinary souls, the recipes cover the region’s classics.” —Dr. Jessica H. Harris, author of High on the Hog: A Culinary Journey from Africa to America
“This book contains the flavors of the South. The flavors your pots and plates have been craving.” —Lolis Eric Elie, author of Treme: Stories and Recipes from the Heart of New Orleans
Ask any pie lover—the words “southern” and “pie” go together like ripe fruit and flaky pastry. And behind all the mouthwatering, light-as-a-cloud meringue peaks and the sticky dark butterscotch fillings lies a rich and delicious history. In Southern Pies, some of the South’s most famous bakers share recipes for 70 pies. Perfect for bakers of all skill levels, these pies are made with simple, easy-to-find, and gloriously few ingredients. Featuring such classics as Sweet Tea Pie and New Orleans Creole Coconut Pie, this tasty homage will fill everyone at the table with Southern hospitality.
“If you love pie, this book is a winner.” —Los Angeles Times
“With a light hand, McDermott brings in just enough history and context to help bakers appreciate her recipes without fattening her book with too much text. Leigh Beisch’s photography adds to the appeal. . . . If Peaches and Cream, Hungry Mother Spicy Peanut, Black Bottom, or Muscadine Grape Hull don’t whet the appetite, keep reading. With over 60 pies included, even the most finicky pie-eater will find a fare share of “must-bake” recipes.” —Publishers Weekly
It’s time to relax on the porch swing and feast your eyes on some of the tastiest cakes you’ll ever sink your fork into. There are recipes here for everything from Brown Sugar Pound Cake and fluffy white coconut cakes layered with lemon curd or raspberry jam to the chocolatey goodness of Mississippi Mud Cake and the extravagant elegance of Lady Baltimore Cake. With cakes this delectable, it’s no wonder Southerners are so proud of their baking history. Jam cakes and jelly rolls; humble pear bread and peanut cake; cakes with one, two, three, and four layers; and even Eudora Welty’s bourbon-soaked white fruitcake—each moist and delicious forkful represents the welcome-to-the-South attitude of the sultry Southern states.
The Baking 101 section explains the basics, including buying the proper equipment, mixing the perfect batter, putting on the finishing touches (that means frosting, and lots of it!), and the how-to’s of storing your lovely cake so that the last slice tastes as delightful and moist as the first.
As you page through Southern Cakes, you’ll surely come across some old favorites as well as many new delectable treats, plus a generous helping of Southern hospitality in each and every slice.
“Food writer Nancie McDermott has compiled 65 of the most sinfully delicious cakes . . . and the result could make even Scarlet O’Hara weak in the knees.” —Chocolatier Magazine
“For my money, the grandest-looking cakes in this book are the brown sugar pound cakes baked in a tube pan with a lush mass of caramel glaze drooling down its sides, and the classic coconut cake, with its feathery, dazzling white frosting. When I brought the coconut cake to the office, people in the street were literally lunging at it.” —Los Angeles Times
In Quick & Easy Chinese, Nancie guides you through the basics of Chinese home cooking, from stir-fries and soups to grilled and simmered dishes and sweets. Start with the vibrant flavors of Grilled Ginger Shrimp, which are terrific with Tangy Plum Sauce for dipping. The sweet-salty flavors of Five-Spice Roast Chicken taste great right away and star in a picnic lunch the next day. For those who like their dishes hot, Spicy Beef in Lettuce Cups makes a tantalizing starter, and Orange Beef works for company or a main dish on a busy weeknight.
You’ll find deliciously do-able versions of restaurant classics like Chicken with Cashews, Hot and Sour Soup, Everyday Egg Foo Yong—Almond Cookies and Egg Custard Tartlets for a sweet finale to any meal.
A helpful glossary of Chinese ingredients provides background information, along with a mail-order source list, and menu ideas that make putting together a whole meal as easy as preparing the recipe themselves.
Quick & EasyChinese even includes a Fortune Cookie recipe, a long with an auspicious prediction: We foresee many sensational Chinese meals in your future, cooked and enjoyed right in your home kitchen.
McDermott also illuminates how the South--from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast--encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.