Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A North Carolina native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. A former Peace Corps volunteer in Thailand, she also focuses on the cooking of Thailand and the culinary traditions of Southeast Asia. A contributing editor for Saveur and Edible Piedmont, she writes for magazines and newspapers. She also teaches cooking classes around the country, and her online video cooking classes are featured on Craftsy.com Nancie’s ten cookbooks include Southern Cakes and Southern Pies. Her latest book, Simply Vegetarian Thai Cooking was published in March, and her next book, Southern Soups and Stews: From Gumbo and Burgoo to Etouffee and Fricasee, comes out on September 9, 2015. The founder of Culinary Historians of Piedmont North Carolina, Nancie is a member of the International Association of Culinary Professionals, Les Dames d'Escoffier, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.
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