Southern Soups & Stews: More than 75 Recipes from Burgoo and Gumbo to Etoufée and Fricassee
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Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native, and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer.
A contributing editor for Saveur and Edible Piedmont, Nancie has written on food and travel for numerous publications including Bon Appetit, Food & Wine, Fine Cooking, Cooks Illustrated, Every Day with Rachel Ray, Family Fun, Food Arts, and the Los Angeles Times. Nancie is the author of ten cookbooks *(Listed below) Her national television credits include playing the role of Cake Historian on Alton Brown’s Peabody Award-winning Food Network program, “Good Eats”; leading a Thai market tour in Los Angeles for Discovery Channel’s “Epicurious” and cooking Thai food in the Dream Kitchen on Better Homes and Gardens’ BHG-TV.
Nancie's latest book is a beautiful collection of authentic southern recipes. Each recipe is accompanied by anecdotes describing the origin of the soup. This book will add new classics to the repertoire of any chef, whether he or she lives in the South or elsewhere.
Chapter topics include:
2: Brunswick Stews, Kentucky Burgoo, and Hunter's Stews