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My new cookbook just came out into the world, and I’m delighted to introduce it here on my blog. The recipes are arranged in menu format, with appetizers and snacks, salads, soups, curries, stir-fries and other main dishes, rice and noodle dishes, and sweets and drinks. The one hundred twenty-five recipes include the Thai food greatest hits, including pad Thai, red, green, yellow, and mussamun curry pastes and curries, tome yum soup and aromatic coconut soup with galanga and butternut squash, and a luscious satay peanut sauce with grilled vegetables.  

TVeg Main 2
Thai Green Curry with Edamame Beans, Tofu, and Wild Lime leaves, from Simply Vegetarian Thai Cooking: 125 Real Thai Recipes

This book is a new edition of my long-time bestselling cookbook, Real Vegetarian Thai, published in 1997 and out in the marketplace until 2013. It had a great, long run, but its time was up, and I am thrilled and grateful that Robert Rose, Inc., publisher of my cookbook, 300 Best Stir-Fry Recipes, decided to publish this new bright new edition. It has a fresh, handsome layout, metric as well as imperial measurements, a dozen new recipes (you know you want some kale salad with Thai flavors…), and a beautiful bouquet of color photographs.

A Thai Door

I’m not a vegetarian; I wrote this book because I knew vegetarians as a group love Thai food and, especially back in 1997, had a great incentive to cook at home since the world of restaurants and food-to-go was extremely meat-centered. It’s better nowadays, with many more options available for people who do not eat meat, or eat vegan, or gluten-free, or follow other intentional meatless ways of cooking and eating. But it’s still less expensive, satisfying, and for me, a source of pride and pleasure to cook at home, and I love sharing what i know about Thai food with everyone.

We’re also increasingly aware of how much we need to choose a healthful way of eating, which to me means less meat, and a lot more fruits and vegetables. However you eat, vegetables and fruits are on the Yes! list, and Thai people cook and eat fruits and vegetables because they love them and enjoy them and appreciate their possibilities, not because they should, or because they have to in order to get dessert. (Fellow baby boomers, I’m looking at you…)

It’s Meatless Monday, and all this week I’ll be posting daily, here on my blog as well as on Facebook (Nancie McDermott), twitter (@nanciemac), and instagram (nanciemacpix), to share my new book, great Thai vegetarian recipes, and the delights of cooking Thai vegetarian food. With the huge increase in the availability of Asian ingredients in supermarkets and farmers’ markets, and the ever-growing numbers of Asian grocery stores in the West, there’s never been a better, easier time to cook this food. Sure it’s good for you, but it’s also simply good, and I’m ready to get cooking some wonderful and delicious Thai vegetarian food with you.  Below are links to order Simply Vegetarian Thai Cooking: 125 Real Thai Recipes online; and do ask for it at your favorite independent bookstore! You’ll also find links below for my cooking classes and book signing events in North Carolina in April and May.


Thai iced coffee in a Bangkok cafe

 You Can Buy This Book Now:



Barnes & Noble

Powell’s Books

Tveg paste leaves

Nancie’s EVENTS in April and May 2015

(Click anywhere on each listing for details. Bookstore events are free and include snacks!)


Thursday, April 9th

Southern Season : Chapel Hill NC

Simply Vegetarian Thai Cooking Class  6:00 pm

Click HERE to register

Friday, April 10th

Flyleaf Books: Chapel Hill

Book Talk and Signing  7:00 pm

Saturday, April 11th

Quail Ridge Books: Raleigh NC

Book Talk and Signing  3:00 pm

Thursday, May 7th

Southern Season : Richmond VA

Simply Vegetarian Thai Cooking Class 6:00 pm

Click HERE to register

Saturday May 9th:  TWO EVENTS ON THIS ONE DAY!

Saturday, May 9th

McIntyre’s Books at Fearrington: Pittsboro NC

(8 miles south of Chapel Hill)

Book Talk and Signing 11 am


Saturday May 9th

Scuppernong Books: Greensboro NC

Book Talk and Signing:  3:00 pm

Thursday, May 21st

Park Road Books: Charlotte NC

Book Talk and Signing 7:00 pm

Tuesday, May 26th

Regulator Bookshop

Book Talk and Signing  7:00 pm


Last year’s lemongrass pot, on the back deck of my Chapel Hill NC home, in July or August. I’ll be rooting my 2015 lemongrass patch soon, so check back here on the blog for the DIY. All you need are some good fresh lemongrass stalks, water, dirt, sun, and a little time.

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. Jenni Reply

    How great, Nancie! Congratulations to you! I am going to try to make it to Flyleaf on Saturday. I would love to see you!

    • Nancie McDermott Reply

      Thank you so much, Jenni! Thanks for your kind words and that would be the BEST!

  2. Jamie Reply

    Brilliant, Nancie! I am so happy for you and must order this right away!

    • Nancie McDermott Reply

      Thank you Jamie! So kind of you. I wish I could deliver it to you myself. Not now, but one of these days!…. Happy spring!

  3. Betty Ann Quirino Reply

    I just love this cookbook.I’ve been devouring every single page and recipe since we got back from DC. I have bookmarked over a dozen recipes I want to start cooking from. Each one is simple to do and I already have most ingredients here in my pantry. Thanks for this lovely gift, the support and friendship, Nancie!

  4. Trisha Blue Reply

    How exciting! I am hoping to come Friday, and I am definitely looking forward to trying some new recipes.

  5. Pingback: Nancie McDermott » Thai Yellow Curry with Tofu, Pineapple and Peas

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