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Sorghum pieWhat a lucky week for me: I was pondering which pie to make in honor and celebration of National Pi Day 2015, and the answer arrived in my mail box. I received a review copy of the brand new book by my friend Ronni Lundy, entitled Sorghum’s Savor. Published by University of Florida Press, this book lets Ronni share the story of this heirloom ingredient which has been seasoning and sweetening Southern food for centuries. As a homegrown, handcrafted agricultural product never widely available in the mainstream grocery marketplace, sorghum ended up on the sidelines by the late 20th century,  but hooray! It has been lifted into the spotlight the last few years by home cooks, food writers, and chefs.

sorghum book

sorghum back of book

Ronni shares sorghum’s history, traditions, and place in the Southern pantry, weaving in her own stories of growing up in Kentucky, with sorghum on the table as an everyday source of sweet goodness. She shares a basketful of recipes, from traditional ones to 21st century inspirations from chefs, writers and home cooks who have fallen in love with this “new”, old-time ingredient.

Sorghum pie cut and whole I made Ronni’s Sorghum Pecan Pie and it came out wonderfully. My husband had two pieces for breakfast on Pi-Day today, and he has the least powerful sweet tooth I know. Its sweetness is subtle and special, and it makes one marvelous pie. Here’s a note on the book:

In SORGHUM’S SAVOR, Ronni Lundy unlocks the mysteries of this subtle and splendid cousin of the sugarcane. She highlights the classic pairings with cornbread, buttermilk, sweet potatoes, and bacon, and reveals fresh combinations with red chiles, ginger, citrus, and cardamom. From soups to entrees, from drinks to dressings, Lundy showcases the endless possibilities of this unique sweetener, as well as the reasons why it has long been cherished in the South.

For more on Sorghum’s Savor, click HERE. For more on the amazing and brilliant Ronni Lundy, click HERE. For two of Ronni’s recipes from Sorghum’s Savor, Curried Pumpkin Soup and Gravy Horse, click HERE

Sorghum piece closeup

For pie a’plenty on National Pi-Day and all year long, do pay frequent attention to two of my friends who share pie tales, advice, instruction, stories, and joy all year long.

Art of the Pie 

by Kate McDermott (related by friendship though not by family tree)


Nothing in the House

by Emily Hilliard

sorghum close up pie

About the Author
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.
  1. Emily Hilliard Reply

    You just made my Pi(e) Day, Nancie! I’m similarly excited for Ronni’s book and your Pecan Sorghum Pie is stunning!

    • Nancie McDermott Reply

      Thank you, Emily! So SWEET of you to say that (hehehe)…

  2. Jamie Reply

    Mmmm a slice of America for me! And perfect! I need to pull YOUR pie book off the shelf and bake!

  3. Pingback: March Review Roundup: Sorghum, Swamps, Sinkholes! | The Florida Bookshelf

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