It isn’t too early to look at restaurant trends for 2011, didn’t they start pitching gifts on lay-away for Xmas in September.
From the restaurant and marketing company Andrew Freeman & Company of San Francisco comes their forecasting for the hottest trend for restaurants for 2011 and the word is pies: sweet and savory. You don’t have to wait to go to your favorite restaurant to get pie – no, you don’t, you can actually bake a pie, a Southern pie.
Southern Pies: A Gracious Plenty of Pie Recipes from Lemon Chess to Chocolate Pecan by Nancie McDermott
When I think pies, Southern pies especially, my mind’s eye visualizes a back porch with a pie in the pie cooler or window ledge and I hear the kitchen screen door’s swishing sound as children run in and out having fun and squealing with excitement –waiting for the pie(s) to cool.
Baking – to bake or not to bake pies?
Many are intimidated by baking; especially pies and you can add this writer to the list.Southern Pie’s author Nancie McDermott says it is okay to use store bought ready-made crusts, but she also offers a selection of scratch made crust recipes.
It isn’t only the pie crust that terrifies me but making picture perfect pies.For some reason, when reading through Nancie’s book one feels that picture perfect pies are not as important as pies that taste really good and bringing family and friends to the table.
Check out Nancie McDermott's recipe for Almond Custard Pie
Andrea Weigl, staff writer for the News Observer wrote an excellent piece on Southern Pies and Nancie McDermott, a prolific cookbook author: Pie Doesn’t Have to be Perfect.
My review copy of Southern Pies has been lent to my chef friend who is drooling over every page – she loves to bake. Though there is no back porch at her home or pie shelf one knows that touch of the Southern hospitality will be in every bite of her renditions of Nancie McDermott's Southern Pies.
Southern Pies: A Gracious Plenty of Pie Recipes from Lemon Chess to Chocolate Pecan
Author: Nancie McDermott ~ Available at most booksellers
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Comments
Punctuation would not be a bad thing for you to study. I think you probably know correct punctuation; but, it's a matter of checking (and re-checking) yourself. This takes time, but it's worth it! For example: "McDermott says it is okay to use store bought ready-made crusts but she also offers a selection of scratch made crust recipes." There should be a comma after "crusts:" a comma always separates two independent clauses. Proper punctuation helps your reader. Why not take the extra time?
Anonymous, thank you for your help. I probably have earned about $3 on this story so I will gladly share some of these profits and pay you a quarter to edit all my stories. I'm sure there are other errors. I do re-read, multiple times but I don't always catch the errors. So thank you for the advice.
Nancie McDermott here to say THANK YOU!!!! in all-capital letters to Dara Bunjon for the sweetest shout-out on my new book, Southern Pies. I have been noticing the "trend-i-ness" (not to be confused with "truth-i-ness") of pies mentioned lately on Huffington Post, as well as in your source. I would like to take credit for this, but as you know, books take a long time in the oven before they show up on the shelves, so I am crediting my Irish good luck. I am thrilled and honored to be featured in your column, and I am sending you a big piece of virtual pie, zooming over the world-wide-web from North Carolina to Baltimore, MD.
Already did you sweet potato pie - it was yum. Much success with the book!
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