Focus in on the delights of the kitchen and the table with ...
Sep
01

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Extra! Extra! Read all about it! I’m thrilled and delighted to tell you about my new cookbook, Southern Soups and Stews: More than 75 Recipes from Gumbo to Burgoo and from Etouffee to Fricasee. It will be be published on Tuesday, September 8th by Chronicle Books. I’ve been working with Chronicle on cookbooks for more than twenty years, and it remains an honor and a pleasure to partner with the brilliant and creative people there. I love how they transform my words and recipes into books that looks beautiful; books that can catch your eye, and inspire you to want to get in your kitchen and cook.

Southern Soups and Stews COV

This book will remind those of you who know my work of my two previous books on Southern cooking, Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations and Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan, as well as my Quick and Easy Asian books, on Thai, Vietnamese, and Chinese cuisines. It’s paperback, with those handy big flaps for marking the recipe you want to make, and a sturdy cover which easily survives spills and splashes while you’re cooking away.

Once again, the photographs come from genius photographer Leigh Beisch, who made my Southern Pies such a gorgeous and inviting book.

I’ll be posting about the book as my pub date draws nigh: Stories about how it all came together, what’s inside, who inspired me, and a soup recipe or two for you to enjoy right now, while Southern Soups and Stews is bubbling away on the back burner, so to speak.

For now, with Publication Date coming up September 8th, my publisher and I cooked up an incentive for preordering Southern Soups and Stews. Pre-orders are great for a book, and if you decide to preorder, we wanted to say thank you with a small gift. It’s a PDF of Bonus Recipes for Southern soups,  and stews, and accompaniments. It’s 5 soups/stews and 2 breads which are not in the book. Two of the soups are great cold, in case you are not feeling the brrrrrrrr / cold autumn winds ambience just yet.

Here’s how it works. You pre-order Southern Soups and Stews. Then you go to Chronicle’s blogpost on my new book, and look for the Bonus Recipes PDF form. You input your email address and order #/receipt #, and presto, my downloadable Bonus Recipes PDF comes into your email inbox.

WHERE TO PRE-ORDER?

1) Visit or call your favorite bookstore! 

2) Order online via any bookselling entity, such as these here below!

IndieBound

Powell’s 

Amazon

Barnes & Noble

Chronicle Books

Once you preorder, note your receipt number or purchase number. Then fill in the form on Chronicle’s blogpost here:

Chronicle Books Blog Post with Bonus Recipes PDF Offer

Once you fill out the form, the PDF will float down from THE CLOUD and into your inbox where you can print it out and start cooking! Any questions or problems? Leave me a comment and we will sort it out!

I’ll leave you for now with a portrait of two wonderful soups. They are not in my new book, neither one of them, because they are not, in this particular form, Southern soups or stews. Now in the book you will find some chicken and noodles, going by the name of dumplings, and you will find some matzoh balls, though much smaller and endowed with Creole seasonings from a Louisiana kitchen. But not like this. For this, you go to New York City, you head down to the Lower East Side where Katz’s Deli awaits you with an incredible, delightful, lively, extraordinary and uplifting scene. Free pickles, chocolate egg creams which contain no eggs and are divine, old-timey ambience that makes Nancie’s heart sing, great people-watching, eat in or take out, fanTAStically wonderful pastrami, and these two soups: Chicken Noodle, and Matzoh Ball. IMG_3721

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.

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