About this item
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.
About the Author
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.
