Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

Qty:1
  • List Price: $29.99
  • Save: $8.17 (27%)
FREE Shipping on orders with at least $25 of books.
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Pure Pork Awesomeness: To... has been added to your Cart
FREE Shipping on orders over $25.
Condition: Used: Like New
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 12 images

Pure Pork Awesomeness: Totally Cookable Recipes from Around the World Paperback – March 31, 2015

4.7 out of 5 stars 41 customer reviews

See all 5 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$21.82
$11.90 $4.80

Weber's New American Barbecue(TM): A Modern Spin on the Classics by Jamie Purviance
New from Weber Grill
From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecue. Learn more
$21.82 FREE Shipping on orders with at least $25 of books. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • Pure Pork Awesomeness: Totally Cookable Recipes from Around the World
  • +
  • Fire in My Belly: Real Cooking
  • +
  • Smoke and Pickles: Recipes and Stories from a New Southern Kitchen
Total price: $68.16
Buy the selected items together

Editorial Reviews

Review

I have not been as impressed with a cookbook as I am with Pure Pork Awesomeness: Totally Cookable Recipes from Around the World since Adam Perry Lang published Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking originally back in 2009.  I can’t put this book down. I love it! (Larry Gaian, I Laugh...Lest I Cry)

"If you enjoy cooking with pork, Pure Pork Awesomeness is an excellent addition to your cookbook shelf. Professional chef Kevin Gillespie did an awesome job in every aspect with his cookbook."
 (San Francisco Book Review)

About the Author

Chef Kevin Gillespie's true passion lies in incorporating fresh, organic, and sustainable ingredients in all of his dishes. After graduating with honors from the Art Institute of Atlanta, the Georgia native worked in top restaurants in Atlanta and Oregon before opening his first restaurant, Gunshow, in May 2013. Gillespie was one of the final three cheftestants on sseason six of Bravo's Top Chef and was voted Fan Favorite. He has been named a finalist for the 2016 James Beard Foundation's Best Chef Southeast, nominated for Food & Wine's People's Best New Chef and named to Forbes' 30 Under 30 for his outstanding accomplishments in the restaurant industry. As a rising young culinary star who was bringing 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 2010, he was honored as one of Gayot.com's Top Five Rising Chefs. His debut cookbook, Fire in My Belly, was selected as a James Beard Award F\finalist. Gillespie is a member of Slow Food Atlanta, Southern Foodways Alliance, Chefs Collaborative, Community Farmers Markets Chefs Advisory Board, Georgia Organics, and the Society for the Preservation of Traditional Southern Barbecue. He owns three restaurants: Gunshow in Atlanta which also operates a BBQ catering business called Terminus City, and a second restaurant called Revival in Decatur. It is based on the Southern concept of meat-and-three; just like going to Grandma's for Sunday dinner, but available every day. For more information, please visit chefkevingillespie.com.
 

David Joachim has authored, edited, or collaborated on more than 40 cookbooks. His first book with Kevin Gillespie, Fire in My Belly, was a James Beard Award finalist. His A Man, A Can, A Plan series of books has sold more than 1 million copies. He writes a column in Fine Cooking magazine called "The Science Of...," and he co-owns Chef Salt, a line of artisanal seasonings that feature unrefined salts from around the world.

 
NO_CONTENT_IN_FEATURE


Product Details

  • Paperback: 240 pages
  • Publisher: Andrews McMeel Publishing; 1st edition (March 31, 2015)
  • Language: English
  • ISBN-10: 1449447074
  • ISBN-13: 978-1449447076
  • Product Dimensions: 8.2 x 0.8 x 10.7 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #152,302 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
This cover drew me in from the title alone: Pure Pork Awesomeness. I love cooking with pork. Whether it's bacon, ham, chops, smoked, grilled, or fried, I have to agree with Gillespie: it's pretty awesome. This book pays homage to the wonderful animal that is the pig with 100 recipes that all incorporate pork in some form or another.

This book is divided by cut or style of meat, making it really easy to navigate if you already have pork to use in your fridge and you're looking for something delicious to do with it. The pictures that are included in this cookbook are amazing looking, but I wish there had been more of them. This book includes a lot of tips on how to best make and use the ingredients listed, and even includes recipes for basic starting items like stocks and rubs. There's also information about each cut of meat, and each recipe is paired with an anecdote from the chef about why the recipe is included in the book.

The tagline for this book says that this book has recipes from "around the world", and I was honestly surprised on how well this book delivered on that concept. There are so many different cultures and cooking styles represented here. Off the top of my head, just to name a few, are German, Chinese, Mexican, Vietnamese, Korean, and American. There's a diverse mix of recipes here, so there's sure to be something for everyone (vegetarians obviously excluded).

Some of the dishes that I am most looking forward to trying (sampled from a long, long list of awesome sounding recipes) include: Lemon-Ricotta Tortellini in Ham Broth, Grilled Pork Belly with Pickled Apples and Smoked Peanut Butter, and Pork Minute Steaks with Potato Pancakes and Pumpkin Butter. On a personal note, I really appreciated that Sheboygan brats were referenced in this book.
Read more ›
Comment 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback
I have approx 350 cookbooks, and lots of them are just collections of recipes (which can be fine), while others are good to great books that lots of great recipes. I could tell instantly that this is one of those great books. It's a book about pork and how to cook it. Everything is explained and it's very well organized. All of the recipes look and sound delicious. I can see myself cooking through the book and trying everything.
Comment 5 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I love preparing and cooking with meat and I own a careful selection of meat-oriented cookbooks. While I'm looking at a galley version of this one, I know I'm going to have to own a hard copy to cook from!

Kevin Gillespie brings his 'hometown style' and his family to his books. David Joachim gets co-credit for writing and organizing Kevin's experience and recipes (as he did on Kevin's widely-acclaimed 'Fire in the Belly.' I now own both books.) Once again, we have fine photographs from Angie Mosier. This package puts sincerity and 'real food' texture on the page and in the images. The book is organized from the pig to the farm to the butcher and on into the kitchen. Traditional breeds are shown and evaluated for cooking, in keeping with today's interest in heirloom breeds, ethical raising and slaughter and sourcing close to home. Instructive photos of butchered cuts show the difference in animal husbandry practices. The book then moves into chapters based on specific cuts--shoulder, loin, belly and ribs, hams, sausages and the like, including lesser used 'odds and ends.' Readers will learn how to make sausages and to cure hams for themselves. Final chapters deal with a few exceptional recipes for very popular accompaniments like cabbage slaw, potato salad and the like and for a few iconic desserts. Recipes are enticing and clearly written, results are realistically photographed in full color and each dish is framed by an informative text giving tips and fine points. The book concludes with a well-done index and you can check it out on the Amazon product page to see what will move YOU to buy the book.

In 'Pure Pork Awesomeness' pork is featured in dishes from many geographical areas: North and South America, Europe, the Caribbean, Chinese, Vietnamese, Korean, Thai, Greek, Spanish, Italian, Austrian and even a Scottish dish or two. The bulk of the recipes have roots in Southeastern and Southwestern states in the U.S. A.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Kindle Edition Verified Purchase
Pure Pork Awesomeness caught my eye right off the bat. I’m all for veggies and well-rounded meals, but how can you possibly not like PORK?!! I actually received an advance copy of this book but after reviewing it, I pre-ordered it immediately. This is the ONLY book I have done this with so far.

When i first saw this book, I knew the chef’s name sounded familiar to me as well, but I couldn’t place it. It wasn’t until I read his name to my cousin and I started flipping through the book and talking about all the cute piggly wigglies in the front that she reminded me that he was the guy obsessed with pigs on Top Chef.

The book starts with a lot of interesting info on pigs: pig farming, hog breeding, hog breeds (aww, so cute, why must you taste so good?!), pastured pork vs. commodity pork, processing, labeling, parts and cuts, etc. Usually I find this stuff boring but it had a lot of useful info.

Mmm, so many different flavors...bulgogi...sammies of all kinds: Cubans, BLT’s...so many slices of bread with yummy ham smashed in between them...there’s even pasta! …and desserts (although I am not much of a maple bacon dessert fan), and homemade brats, and even side recipes of slaw or aioli’s. I want it ALL.

We have tried the cured ham recipe as well as the Cuban. Both were fabulous.
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

Pure Pork Awesomeness: Totally Cookable Recipes from Around the World
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
This item: Pure Pork Awesomeness: Totally Cookable Recipes from Around the World

Pages with Related Products. See and discover other items: behind the eight ball