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Fire in My Belly: Real Cooking Hardcover – October 16, 2012
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About the Author
As a rising young culinary star who brings more than just good food to the table, Gillespie was named one of Mother Nature Network’s top “40 Chefs Under 40” in November 2009, for linking farms to forks and promoting better health for people and the planet. In February of 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs” and named as a semifinalist for the James Beard Foundation’s “Rising Star Chef of the Year” award. A few months later, in June, Gillespie was invited to prepare a meal at the James Beard House in New York City, and was also featured on Cooking with Emeril on SIRIUS XM Radio. In 2010, Gillespie was selected as a celebrity chef ambassador for the Monterey Bay Aquarium’s Seafood Watch program and also received The Art Institute of Atlanta’s Distinguished Alumni Award for his outstanding accomplishments in the restaurant industry. In 2011, Gillespie was again named a semifinalist for the James Beard Foundation’s “Rising Star Chef of the Year” award and was nominated for Food & Wine’s “The People’s Best New Chef.” Gillespie has even been honored in cartoon form; in September 2011, he performed the voice-overs for his own character on the season premiere of Squidbillies on Cartoon Network’s Adult Swim. In November 2011, Gillespie served as a keynote speaker for the international conference of Les Dames d’Escoffier.
During Gillespie’s time at Woodfire Grill, the restaurant has been featured on CNN and in Travel + Leisure, Food & Wine, and Men’s Health as a dining destination for visitors to Atlanta. When he is not at the restaurant, Gillespie can be found participating in culinary events around the country, including the Charleston Food and Wine Festival, Serenbe Southern Chef Series, Charlie Palmer’s Pigs & Pinot, High Museum Atlanta Wine Auction, Music to Your Mouth Festival, and Top Chef: The Tour. Additionally, he has partnered with Morelli’s Gourmet Ice Cream to open a second location of the shop in Atlanta, and creates a selection of seasonal sundaes for the shop. Gillespie resides in the Ormewood Park neighborhood of Atlanta, with his wife, Valerie. He is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Georgia Organics, and the Society for the Preservation of Traditional Southern Barbecue. In his spare time, he enjoys camping, playing music, and barbecuing.
David Joachim has authored, edited, or collaborated on more than 35 cookbooks, including the International Association of Culinary Professionals award–winning The Food Substitutions Bible and the New York Times best-sellers A Man, a Can a Grill and Mastering the Grill, coauthored with Andrew Schloss. His book The Science of Good Food was an IACP award winner, a James Beard Award finalist, and a World Food Media award finalist for Best Food Book. His latest book is Rustic Italian Food, written with James Beard Award-winning chef Marc Vetri. He is the cofounder of Chef Salt, a line of artisanal salt seasoning blends. He is also a pyromaniac from birth and owns more than 10 grills. His Web site is davejoachim.com.
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Top Customer Reviews
As far as how Kevin writes, this cookbook is a fun read and very witty. I'm southern myself, and I can relate to many of his stories and enjoyed feeling that you get some insight into his background and why he cooks how and what he does. I wish I could give it five stars, but my experience so far with the recipes has been too inconsistent to warrant that much praise.
The whimsy of this book comes from Gillespie's desire to produce something that appealed to cooks who want to use their fresh, locally sourced. seasonal ingredients but at the same time folds in his humor and sometimes irreverent approach to food. By his own words, this isn't a cookbook of complex recipes that one might find in top-end restaurants. Instead, Gillespie intended this to appeal with home cooks with a sense of adventure. And it all starts right up front, when you read the names of the chapters on the table of contents page: Food You Thought You Hated, My Version of Southern Food, When I Want To Eat Healthy, Some Like It Hot, Food + Fire = Delicious, Junk Food and Nuts and Bolts. You can tell right away this book is going to be a departure from the norm.
Its probably no surprise to you that I really enjoyed the Food + Fire = Delicious chapter, especially the recipe for Barbecue Chicken with Alabama White Sauce. Gillespie pays appropriate homage to Big Bob Gibson's for making this dish so widely known and Cornell University for its development of the famed Cornell chicken. He weaves all this into a telling of a story around the dish and finishes with a concisely presented recipe. As a matter of fact, that's how this whole book is constructed - Gillespie's stories, whether personal experiences or his knowledge of the food, accompanied by the recipe and a sensible graphical layout with plenty of full-color pics. It makes for probably as interesting of a read as you're going to get in a cookbook.Read more ›
Most Recent Customer Reviews
Combining family stories and excellent recipes, this is a good cookbook and would make a nice gift. I've tried a couple of Kevin's recipes already and they've turned out great. Read morePublished 7 months ago by Reviewer
Kevin Gillespie delivers 'down home' Southern cooking at a high level. He continues the saga in 'Pure Pork Awesomeness.' I own both books. Read morePublished 9 months ago by James Ellsworth
Such a great cook book, as a professional chef I am excited by his ideas and I am looking forward to executing some of the recipes with my friends and family. I love this book!Published 11 months ago by Tami McMurrian