(McDermott, Nancie) Nancie McDermott 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. Her latest cookbook is Fruit: A Savor the South Cookbook (University of North Carolina Press). Fruit collects a dozen of the South’s bountiful locally sourced fruits in a cook’s basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South’s natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly–Glazed Shrimp, McDermott’s recipes for these less common fruits are of remarkable interest–and incredibly tasty.