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Fire in My Belly: Real Cooking Hardcover – October 16, 2012
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About the Author
Gillespie was one of the final three cheftestants on season six of Bravo's Top Chef and was voted Fan Favorite, 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 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.
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.
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.
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.
That said, I would buy 'Hoppin John' (Martin) Taylor's books first. I am of a time when old friends should not be forgotten. Kevin is the future but he would be among the last to disregard his roots.
Most Recent Customer Reviews
I always liked Kevin's food. I have been to his restaurants and have watched him on top chef. I enjoy cooking but am not an expert in any way. Read morePublished 4 months ago by BluBlocker
Absolutely a great cookbook. I highly recommend it. Down to earth and very well written!Published 4 months ago by Stanley
Like the food in this one. For a more advanced person in foodPublished 5 months ago by Amazon Customer
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 12 months ago by Reviewer