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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
Cider drinkers fall into one of two camps. There is the “cider must be syrup sweet” camp, and it’s competitor: “cider should be dry as a bone.” We lean more towards the dry as a bond camp for this dish since it already has so much sweetness from the dressing and cashews. As a bonus, a dry cider will be gluten free, much like the dish.
Argus Ciderkin, Austin, Texas
Rose – Mourvedre, Grenache, Cinsault – France
Pairing a summer dish with wine? Repeat after me – Bandol, Provence, Rose. Step into any one your amazing independent retail shops in town and say these three words. Bandol is an appellation in Provence known for some of the highest quality wine in the entire region. Rose here has an added level of depth to the otherwise ethereal and delicate grapefruit zest and strawberry air. Limestone soils impart minerality and mouthfeel. The Mourvedre in the blend adds spice and ripe, almost exotic fruit.
Domaine de Terrebrune, Bandol Rosé – Bandol, Provence, France