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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
Belgian beer follows ancient traditions that radiated from the Trappist monasteries. Well, that's what they want you to believe. A surprising number of popular variations on Belgium beer weren't even thought of until late in the 20th century. So much for medieval monks in robes brewing tripels. Despite the rather late appearance of the tripel, it is still an amazing beer. For this dish of green curry, we suggest a spicy Belgian style tripel.
Suggestion: New Belgium Tripel, Fort Collins, Colorado
Mauzac – Languedoc, France
The Benedictine Monks at Saint Hilaire in Limoux were enjoying sparkling wine nearly 200 years before Champagne solidified its name and place as the spot for sparkling. Written documents dating back to 1531 describe the wine made from the local Mauzac grape. and if history isn’t getting you excited about this bubbly, the price surely will. At a fraction of the cost of Champagne, look for this dry sparkler to deliver hints of apple peel, citrus, and wet stone with a tight bubble guaranteed to refresh. It will be the perfect contrast to creamy coconut and tofu curry with fresh spring vegetables.
Pairing - Saint-Hilaire, Blanquette de Limoux Brut – Languedoc, France