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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
Many types of beer are good conveyances for other flavors including the wheat beer. Even though a wheat beer packs lots of sweetness from the sweeter malt, it can be paired with flavors from fruit to basil. For this dish of coconut curry, we suggest a thai spice flavored wheat.
Suggestion: Westbrook White Thai, Mount Pleasant, South Carolina
Georgia local recommendation: Second Self Thai Wheat, Atlanta, Georgia
Furmint Sec - Hungary
Creamy curries are one of my favorite pairings because they force you to drink outside your comfort zone. If you put a usual suspect like Chardonnay or Sauvignon Blanc with curry, the flavors of the wine will be dominated by the food. Curry needs a fight; that’s what makes it a great pairing opportunity! Dry Furmint from Hungary is up for the challenge and brings spice, tropical fruit, and lively acidity to the table in full bodied package with a long punchy finish. Get ready to battle…
Pairing - Szepsy Tokaji Furmint – Tokaji, Hungary