Review
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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)
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About the Author
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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.
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