Nancie McDermott

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’s ten cookbooks are listed below. All except the pasta book are still in print. 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 on Better Homes & Gardens’ BHG-TV.

A graduate of the University of North Carolina at Chapel Hill, she belongs to the International Association of Culinary Professionals, Les Dames d’Escoffier, and Women Chefs and Restaurateurs. An active member of the Southern Foodways Alliance, Nancie is the founder and president of Culinary Historians of Piedmont North Carolina. Nancie lives with her family in Chapel Hill, North Carolina.

Books by Nancie McDermott