About this item
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 Souths 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.
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.
