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Fire in My Belly : Real Cooking
by Kevin Gillespie and David Joachim and Angie Mosier


Overview - Step into the kitchen with beloved chef and 2016 James Beard Award nominee for Best Chef Southeast, Kevin Gillespie, whose deep commitment, passion, and skill shine throughout this approachable cookbook. This is truly a book to be cooked from again and again.  Read more...

 
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More About Fire in My Belly by Kevin Gillespie; David Joachim; Angie Mosier
 
 
 
Overview
Step into the kitchen with beloved chef and 2016 James Beard Award nominee for Best Chef Southeast, Kevin Gillespie, whose deep commitment, passion, and skill shine throughout this approachable cookbook. This is truly a book to be cooked from again and again.
"Cooking is figuring out the great qualities of any food and making those qualities shine." That's the inspiring message of "Fire in My Belly" by "Top Chef" fan favorite Kevin Gillespie. "Fire In My Belly "celebrates good ingredients with more than 120 hip, accessible recipes presented in a cutting-edge design. This book taps into our national obsession with knowing where our food comes from. Kevin s southern charm, passion, and funny stories guide readers through one-of-a-kind chapters, like "Foods You Thought You Hated," "When I Want to Eat Healthy," "My Version of Southern Food," "World Classics Revisited," and "Junk Food." "Fire in My Belly" shows cooks what to do with fresh farmers' market foods while providing a backstage pass to the life of a rising culinary star."

 
Details
  • ISBN-13: 9781449411435
  • ISBN-10: 1449411436
  • Publisher: Andrews McMeel Publishing
  • Publish Date: October 2012
  • Page Count: 356


Related Categories

Books > Cooking > Courses & Dishes - General
Books > Cooking > Specific Ingredients - Natural Foods
Books > Cooking > Regional & Ethnic - American - Southern States

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2012-07-16
  • Reviewer: Staff

Gillespie, the executive chef at Atlanta’s Woodfire Grill, makes an impressive cookbook debut with this inspired collection of more than 120 recipes, based on his restaurant creations but modified for the home cook. In a clever chapter entitled “Foods You Thought You Hated,” he arms himself with garlic, spices, and cream to make palatable dishes like brussels sprouts gratin and haggis with caramelized turnip. The chapter entitled “World Classics Revisited” offers famous mainstays like Welsh rarebit and coq au vin, as well as re-imagined treats like cucumber and almond gazpacho, and smoked trout puffs with bacon jam. He preaches the use of local and sustainable foods, but that does not mean he cannot own up to a chapter entitled “Junk Food,” with such entries as deep-fried candy bars. Gillespie’s intelligence and creativity (he turned down a scholarship to MIT in order to attend culinary school) is apparent in his writing style. Each chapter is prefaced with a brief, compelling tale from his past that is heartfelt without cloying. And each recipe is prefaced with commentary that is just off-color and honest enough to be quite funny (“I’ve always liked ramen noodles. I know they’re total crap, but I like them”). (Oct.)

 
BAM Customer Reviews