Nancie McDermott – författare

A cookbook of true Thai culinary spirit with delicious and magical dishes. Though millions love Thai food, actual meatless recipes and dishes are often difficult to find. Nancie McDermott has developed innovative and authentic variations on traditional Thai recipes, providing health-conscious home cooks with a repertoire of vegetarian dishes that capture the vibrant tastes and scents of Thailand. From refreshing salads and savoury soups to tasty and spicy mains and side dishes to the wonderfully refreshing Thai Iced Tea, this definitive cookbook offers 125 delectable recipes for every meal and occasion. Vegans will be pleased with the recipes since dairy products are virtually unused. The ever-popular eggs as an ingredient are usually left whole in these recipes, making substitutions and omissions easy. In most of the recipes that use eggs, Nancie has provided adaptations for vegans. Here are genuine Thai recipes for every meal and occasion: Appetizers and Snacks, Salads, Soups, Curries, Main Dishes, Rice and Noodles, Sweets and Drinks, Basic Recipes for Curry Pastes, Sauces and Stocks. A glossary introduces and demystifies the ingredients and equipment used in Thai cooking.McDermott also offers tips for finding ingredients and lists substitutions that might be needed.

Fruit collects a dozen of the South’s bountiful locally sourced fruits in a cook’s basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South’s natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly–Glazed Shrimp, McDermott’s recipes for these less common fruits are of remarkable interest — and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad.McDermott also illuminates how the South — from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast — encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.

Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly–Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad.McDermott also illuminates how the South--from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast--encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.

Fruit collects a dozen of the South’s bountiful locally sourced fruits in a cook’s basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South’s natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly–Glazed Shrimp, McDermott’s recipes for these less common fruits are of remarkable interest — and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad.McDermott also illuminates how the South — from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast — encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.