Critically-acclaimed cookbook authors Nancie McDermott (Fruit) and Tema Flanagan (Corn) come to The Regulator for a reading and signing of their newest cookbooks, part of UNC’s Press’s Savor the South® Cookbook series. With gorgeous photographs and expert recipes and commentary, these books make lovely gifts for the foodie, cookbook lover, new groom, host, or food historian in your life. Treat yourself!
FRUIT collects a dozen of the South’s bountiful locally sourced fruits in a cook’s basket of 54 luscious dishes, savory and sweet -- from old-school Grape Hull Pie to Mayhaw Jelly-Glazed Shrimp, Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad. McDermott also illuminates how the South encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.
Flanagan’s treasury of 51 recipes in CORN emphasize seasonality. High summer calls for fresh corn eaten on the cob or shaved into salads, sautés, and soups. When fall and winter come, it’s time to make cornmeal biscuits, muffins, cobblers, and hotcakes, along with silky spoonbread and sausage-studded cornbread stuffing. Flanagan’s Corn also surveys corn’s culinary history--its place in Native American culture, its traditional role on the southerner’s table, and the exciting new ways it is enjoyed in southern kitchens today; dishes range from Southern classic, contemporary, to globally influenced. Without Corn--or Zea Mays-- Flanagan writes, the South would cease to taste like the South.
Nancie McDermott (Fruit) is a North Carolina native, cooking teacher, and author of thirteen cookbooks, including Southern Soups and Stews: From Burgoo and Gumbo to Etouffee and Fricassee.
Tema Flanagan (Corn) is a farmer at The Farm at Windy Hill, a sustainable production and teaching farm in Alabama. She cowrote, with Sara Foster, Sara Foster's Southern Kitchen.