PURE PORK AWESOMENESS: Totally Cookable Recipes from Around the World
Kevin Gillespie, David Joachim Angie Mosier
Andrews McMeel
March 2015
$29.99/trade paperback
ISBN: 9781449447076
Chef Kevin Gillespie’s true passion lies in incorporating fresh, organic ingredients into all of his dishes. The Georgia native worked in top restaurants in Atlanta and Oregon before opening his first restaurant, Gunshow, in May 2013. Gillespie was one of three final chef-testants on Bravo TV’s season 6 of Top Chef and was voted “fan favorite.” He has been named a semifinalist for the James Beard Foundation’s Rising Star Chef of the Year award for three consecutive years, 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. He was also named one of Mother Nature Network’s top 40 Chefs Under 40 for linking farms to forks. Gillespie’s debut cookbook, Fire in My Belly, was a James Beard Award finalist. His second restaurant, Terminus City, opening in 2015, combines Southern meat and three, family-style cooking, and BBQ.
David Joachim has authored, edited, or collaborated on more than forty cookbooks. His first book with Kevin Gillespie, Fire in My Belly, was a James Beard Award finalist. He writes a column in Fine Cooking magazine called “The Science Of . . . ,” and he co-owns Chef Salt, a line of artisanal seasonings featuring unrefined salts from around the world.
“Like Bubba Gump and his shrimp, I have a million ways to cook pork because I love it so much. If I had only one animal to eat forevermore, I would eat pigs.
You could have a pork chop one day, pulled pork another, and cured bacon the next day, and they’d all taste completely different. You can’t do that with chicken. I love beef and lamb, but they don’t have the amazing versatility of pork.
It can be the star of the show or a background flavor. No matter where it shows up, pork is always welcome on my table.”
—from the introduction, “Kiss a Pig”
On Bravo TV’s season 6 of Top Chef, Kevin Gillespie became known for his love of pork. Now he shares his unbounded passion in a book devoted entirely to the subject. PURE PORK AWESOMENESS celebrates pork’s delicious versatility with more than 100 easy-to-follow recipes. Dig into everything from Bacon Popcorn and Bourbon Street Rib Eye of Pork to Vietnamese Spareribs with Chile and Lemongrass and Banoffee Trifle with Candied Bacon. Find out how to buy the best-tasting pork available, differences among heritage breeds of pigs, and what to do with new cuts like “rib eye of pork” . . . all from a witty, talented chef who knows the ins and outs of cooking pork at home.