|| 15 g
|| 0 g
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.
"My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love."
Fruit: a Savor the South Cookbook;
Southern Soups and Stews;
Quick & Easy Chinese;
Quick & Easy Thai;
Simply Vietnamese Cooking;
Simply Vegetarian Thai Cooking;
300 Best Stir-Fry Recipes;
The 5 in 10 Pasta and Noodle Cookbook;
Real Vegetarian Thai;
The Curry Book;
Quick and Easy Vietnamese;
Holiday Cookies You Can Make.
Food & Wine;
Every Day with Rachel Ray;
Los Angeles Times.
2016 IACP Cookbook Awards Finalist Cookbook of the Year (American)
To learn more about Nancie, visit nanciemcdermott.com
There are some cuisines screaming out for a particular beer, and curry is one of them. Who would have thought the humble Czech pilsner would go so well with Asian food? Originally brewed in Pils and lagered in the limestone tunnels beneath the city, the pilsner would seem like it would go better with hearty Eastern European fare. This crisp pilsner, however, will help clean your palate between bites of this spicy dish.
Suggestion: Stone Who You Calling Wussie Pilsner, Escondido, California
Chenin Blanc – Loire Valley, France
This is a dish that would be great with a really fruit driven red, but I think white with a touch of sugar is the best pairing. I know some of you stopped reading after the word sugar, but let’s be honest; your $8 cold pressed juice or super smoothie probably has 30grams of sugar per 8 ounce serving. If anything will change your mind, it will be the balance you find when pairing off-dry wine with rich and spicy foods. Chenin has flavors of over-ripe apples, cider spices, and mouth puckering limey acidity that begs for a little sugar to balance the fruit. Add spicy red curry to the mix, and prepare for a mind blowing experience.
Pairing – Domaine du Viking, Vouvray Sec Tendre – Vouvray, Loire Valley, France