The soups and stews of the American South are legendary: hearty gumbos, filling burgoos, soups teaming with seafood, jambalaya overflowing with chicken and sausage. The 75 recipes in Southern Soups & Stews open windows on the traditional cooking in homes, faith communities, down-home cafes, and fund-raising annual gatherings from many states of America; Nathalie Dupree's Lowcountry Okra and Shrimp Gumbo offers a taste of coastal South Carolina; Collard Greens with Pot Likker and Cornmeal Dumplings are a Southern favorite with deep West African roots; A Georgia-style Brunswick stew from Mrs. Virginia Brock nourishes and delights with its unique combination of tender pork, tomatoes, peas, and barbecue sauce. Discover them here and start cooking up these down-home recipes.

Author Biography

Nancie McDermott is a food writer and cooking teacher, born and raised in North Carolina. Her passion is food and the stories behind its every aspect, from cooks and recipes to ingredients, farming, and celebrations. She loves the detective work of researching traditional food in its cultural context. She is the author of ten cookbooks, including Southern Cake: Sweet and Irresistible Recipes for Everyday Celebrations and Southern Pies: A Gracious Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan, and has written for many publications, including Bon Appetit, Saveur and Food & Wine. She is a contributing editor for Saveur and Edible Piedmont Magazine. Her American television credits include playing the role of Cake Historian on Good Eats.