- Format: Kindle Edition
- Print Length: 240 pages
- Publisher: Andrews McMeel Publishing, LLC (March 31 2015)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00OSTXBEQ
"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. Chicken tastes like chicken no matter what part of the animal you eat. And I love beef and lamb, but they don't have the amazing versatility of pork. Pork can be the star of the show or a background flavor. But no matter where it shows up, pork is always welcome on my table."
---from the introduction, Kiss a Pig
On Bravo TV's season six of Top Chef, Kevin Gillespie became known for his love of pork. He literally wears it on his sleeve with his forearm tatoo. His first book, Fire in My Belly, a James Beard Award finalist, included his famous Bacon Jam. Now he shares his passion and love of pork 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 Pork Chops to Korean Barbecued Pork Bulgogi, Vietnamese Spareribs with Chile and Lemongrass, and Banoffee Trifle with Candied Bacon. Organized like the pig itself, recipes use every cut of pork from shoulder and tenderloin to pork belly and ham. Find out how to buy the best-tasting pork available, differences among heritage breeds of pigs, and what to do with new cuts like "ribeye of pork". . . all from a witty, talented chef who knows the ins and outs of cooking pork at home.
About the Authors
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 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. 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 inalist. 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 two restaurants: Gunshow in Atlanta which also operates a BBQ catering business called Terminus City. He plans to open a second restaurant called Revival in Decatur in 2015. It will be 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.
Follow him on Facebook: https://www.facebook.com/ChefKevinGillespie
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.
I have enthusiastically jumped on the foodie bandwagon. It is so addictive to watch cooking shows on tv. And I love Southern Barbecue! Meat and Three - one of my favorite things...you pick your barbecued meat and three sides. Chef Kevin Gillespie understand the pure pleasure of meat and three. Yes indeed!
The cookbook is divided by cuts of meat:
No. 1 This Little Piggy - this section discusses the different varieties of hogs and the different cuts of pork
No. 2 Pantry Recipes - Brining, pepper vinegar, sauce and coleslaw!
No. 3 On the Shoulder - Main dishes, sandwiches and snacks using pork shoulder
No. 4 Loins - Main dishes, small plates and sandwiches with pork loin. Bourbon Street Rib Eye of Pork! Pork Vindaloo! Grilled Pork Tenderloin with Peppercorn Sauce!
No. 5 Belly and Ribs - Main Dishes, snacks and small plates, soup and sandwiches, breakfast and desserts. Yes desserts...candied bacon, maple bacon ice cream. Great section...ribs, pork belly, bacon!
No. 6 Hams - Main dishes, sandwiches and soup, small plates and breakfast.
No. 7 Sausages and Such - Anytime sausages, main dishes, appetizers and small plates.
No. 8 Odds and Ends - Main dishes and small plates. Pork Fat Pommes Frites, homemade pork rinds
Mmmmmm...the barbecue sauce in chapter 2 sounds amazing! Not every recipe is illustrated but the illustrations that are included look so appetizing! There is a lot of variety with many ethnic varieties
I loved all the quotes about pigs that are included! This lovely cookbook is full of useful tips that any pork lover will find helpful (Good to Know, Worth Knowing sections).
A must buy! Definitely a fabulous addition to my cookbook collection. Highly recommend!