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Pure Pork Awesomeness: Totally Cookable Recipes from Around the World
Highly respected Atlanta chef, 2016 James Beard Award nominee for Best Chef Southeast, and season six Top Chef Fan Favorite Kevin Gillespie shares his unbounded passion for pork in 100 unique recipes with global flavors. Everything you need to know about selecting, cooking, and enjoying pork is included within, along with over 100 full-color photographs.
"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.
"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.
240 pages, Paperback
First published March 17, 2015
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Displaying 1 - 13 of 13 reviews
February 21, 2015
I must have a hard copy of this book. Kevin Gillespie can frigging cook. I wonder if he needs me to follow him around and taste test his recipes?
He was a favorite contestant on Top Chef and honestly I didn't even like that show anymore but watched it for him.
When you see a chef carrying wood to cook with, you know something good is about to happen. This book does focus on pork, not that grocery store pork though. Kevin does an astounding job on describing the difference in grocery store pork vs the good stuff. Local, humanly grown pork. Good grief, I'm starving. I don't even eat a whole lot of meat and I'm drooling.
Just look..
and Bacon Jam. YES!! Jam made of bacon. (I've made this and it's unbelievable)
(these are not pics from this cookbook-Look at my friend Kristin's review for lovely pictures of this book.
Plus, Kevin was a character on Archer..I mean come on. How can you not love this guy?
I was able to preview this book thanks to Netgalley in exchange for an honest review.
He was a favorite contestant on Top Chef and honestly I didn't even like that show anymore but watched it for him.
When you see a chef carrying wood to cook with, you know something good is about to happen. This book does focus on pork, not that grocery store pork though. Kevin does an astounding job on describing the difference in grocery store pork vs the good stuff. Local, humanly grown pork. Good grief, I'm starving. I don't even eat a whole lot of meat and I'm drooling.
Just look..
and Bacon Jam. YES!! Jam made of bacon. (I've made this and it's unbelievable)
(these are not pics from this cookbook-Look at my friend Kristin's review for lovely pictures of this book.
Plus, Kevin was a character on Archer..I mean come on. How can you not love this guy?
I was able to preview this book thanks to Netgalley in exchange for an honest review.
January 21, 2016
2015 PopSugar Challenge with my fellow crustaceans Karly, Jess, Heather, and Nenia
A non-fiction book - Pure Pork Awesomeness: Totally Cookable Recipes from Around the World - Gillespie, Kevin
So I have been on a cookbook request binge ever since I was able to review Chowderland. If awesome books like that can show up on Netgalley, there must be more, right? Time will tell, I have a few others to take a look at. This one is keeping me hopeful and happy. Everything in here looks amazing!
Pure Pork Awesomeness caught my eye right off the bat. I’m all for veggies and well-rounded meals, but how can you possibly not like PORK?!! Look and this…I’m about to lick the screen.
Anyway, the chef’s name sounded familiar to me as well, but I couldn’t place it. It wasn’t until I read his name to my cousin and I started flipping through the book and talking about all the cute piggly wigglies in the front that she reminded me that he was the guy obsessed with pigs on Top Chef. I read her this in particular. I only half keep up with the show anymore.
Ok, back to the book. The book starts with a lot of interesting info on pigs: pig farming, hog breeding, hog breeds (aww, so cute, why must you taste so good?!), pastured pork vs. commodity pork, processing, labeling, parts and cuts, etc. Usually I find this stuff boring but it had a lot of useful info.
OK, OK, I know, what about the food you ask, well here you go...
Someone hand me a napkin *drool*
Mmm, so many different flavors...and bulgogi...need I say more
And sammies of all kinds: Cubans, BLT’s...so many slices of bread with yummy ham smashed in between them...
And look, there’s even pasta!
…and desserts (although I am not much of a maple bacon dessert fan), and homemade brats, and even side recipes of slaw or aioli’s. I want it ALL. And I could show you too, but I was told I was taking to many pictures. Ha! Here are a few more to wet your whistle...
Available March 31st! I've already ordered one for us and one for my mom.
As for me, I will be trying out a recipe THIS weekend. We ordered (not so easily), an uncooked, uncured, raw ham so we can do all of the brining and salt curing ourselves without all of the nasty preservatives. It should be here today or tomorrow. Cannot wait.
I think I better go find myself some lunch now....
EDIT:
Our ham
Cooking some brine
On the smoker
And done...
So, recipe was for a 10 lb ham, ours was 20 lbs. I'm pretty sure that mistakes we made were our own, particularly in that we didn't brine it long enough. One week for 10 lbs was not enough for 20. The outer layer of the ham was amazing, the inner layers not so much. You could see that the brine didn't seep in far enough and it tasted rather gamey. But hey, not bad for a first try.
His Cuban recipe was tasty. Can't wait for the book to get here.
I received an arc copy of this book from Netgalley in exchange for an honest review. Thank you NetGalley!
March 30, 2015
This cover drew me in from the title alone: Pure Pork Awesomeness. I love cooking with pork. Whether it's bacon, ham, chops, smoked, grilled, or fried, I have to agree with Gillespie: it's pretty awesome. This book pays homage to the wonderful animal that is the pig with 100 recipes that all incorporate pork in some form or another.
This book is divided by cut or style of meat, making it really easy to navigate if you already have pork to use in your fridge and you're looking for something delicious to do with it. The pictures that are included in this cookbook are amazing looking, but I wish there had been more of them. This book includes a lot of tips on how to best make and use the ingredients listed, and even includes recipes for basic starting items like stocks and rubs. There's also information about each cut of meat, and each recipe is paired with an anecdote from the chef about why the recipe is included in the book.
The tagline for this book says that this book has recipes from "around the world", and I was honestly surprised on how well this book delivered on that concept. There are so many different cultures and cooking styles represented here. Off the top of my head, just to name a few, are German, Chinese, Mexican, Vietnamese, Korean, and American. There's a diverse mix of recipes here, so there's sure to be something for everyone (vegetarians obviously excluded).
Some of the dishes that I am most looking forward to trying (sampled from a long, long list of awesome sounding recipes) include: Lemon-Ricotta Tortellini in Ham Broth, Grilled Pork Belly with Pickled Apples and Smoked Peanut Butter, and Pork Minute Steaks with Potato Pancakes and Pumpkin Butter. On a personal note, I really appreciated that Sheboygan brats were referenced in this book. My girlfriend lives there and I spend a lot of time there, and I cannot stress enough how much everyone should just put them in their face, all the time.
In short, I think this book is a must have for anyone who loves pork as an ingredient. There are recipes for breakfast, lunch, dinner, and even dessert that all incorporate this lovely meat candy into it in some fashion. It's a book that I'll certainly be getting for my kitchen.
Thanks so much to Andrews McMeel Publishing who provided me with a copy via Netgalley in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.
This book is divided by cut or style of meat, making it really easy to navigate if you already have pork to use in your fridge and you're looking for something delicious to do with it. The pictures that are included in this cookbook are amazing looking, but I wish there had been more of them. This book includes a lot of tips on how to best make and use the ingredients listed, and even includes recipes for basic starting items like stocks and rubs. There's also information about each cut of meat, and each recipe is paired with an anecdote from the chef about why the recipe is included in the book.
The tagline for this book says that this book has recipes from "around the world", and I was honestly surprised on how well this book delivered on that concept. There are so many different cultures and cooking styles represented here. Off the top of my head, just to name a few, are German, Chinese, Mexican, Vietnamese, Korean, and American. There's a diverse mix of recipes here, so there's sure to be something for everyone (vegetarians obviously excluded).
Some of the dishes that I am most looking forward to trying (sampled from a long, long list of awesome sounding recipes) include: Lemon-Ricotta Tortellini in Ham Broth, Grilled Pork Belly with Pickled Apples and Smoked Peanut Butter, and Pork Minute Steaks with Potato Pancakes and Pumpkin Butter. On a personal note, I really appreciated that Sheboygan brats were referenced in this book. My girlfriend lives there and I spend a lot of time there, and I cannot stress enough how much everyone should just put them in their face, all the time.
In short, I think this book is a must have for anyone who loves pork as an ingredient. There are recipes for breakfast, lunch, dinner, and even dessert that all incorporate this lovely meat candy into it in some fashion. It's a book that I'll certainly be getting for my kitchen.
Thanks so much to Andrews McMeel Publishing who provided me with a copy via Netgalley in exchange for my honest review. This review can also be found on my blog, Bitches n Prose.
December 31, 2014
** review to come **
**review appearing in upcoming issue of Buckhaven Lifestyle magazine**
**review appearing in upcoming issue of Buckhaven Lifestyle magazine**
December 4, 2017
well written with interesting recipes. an absolute education in pork. the downside: many of the recipes call for ingredients that are hard to get outside of the US.
January 30, 2015
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!
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!
March 23, 2015
What an excellent book. I love my meat and I don't think I can ever become a vegetarian. My top favorite meats are chicken and Pork so this book was idea.
I got more than I expected from this gem of a recipe book though, its sectioned in each part of the pig, really an amazing idea!
I like in the UK and there are some amazing recipes from other countries that I would love to try, and I WILL try, so tasty looking. I think they can stay within my calorie budget!
When you purchase this recipe book you won't be disappointed all the graphics are superb. Easy to follow recipes.
Yum
I would like to thank Andrews McMeel Publishing via Net galley for my copy.
I got more than I expected from this gem of a recipe book though, its sectioned in each part of the pig, really an amazing idea!
I like in the UK and there are some amazing recipes from other countries that I would love to try, and I WILL try, so tasty looking. I think they can stay within my calorie budget!
When you purchase this recipe book you won't be disappointed all the graphics are superb. Easy to follow recipes.
Yum
I would like to thank Andrews McMeel Publishing via Net galley for my copy.
September 18, 2015
This was an excellent cook book full of east to read recipes and photos of the finished product. The main thing is that this is all about pork. The quality, how to select the cut you want and how to select the pork just in general. I think that was just one of the better parts of the book was to make sure that you have quality pork and how to make sure that way what you are making will turn out the best. First I was surprised by this book not thinking I would enjoy it, but he goes through most ethnic dishes I believe and of course there were some that I have never seen or heard before. That just makes it more entertaining. Overall an outstanding cook book. I got this book from net galley.
July 26, 2016
Well written and organized. Like the breakdown by pig part with the author's personal intro and "Good to Know" sections preceding each list of recipes. Great pictures, but my usual recipe book complaint still stands... need more pics! At least one for every recipe. I plan to try creating the following:
-Sweet & Smokey BBQ sauce
-Tacos Al Pastor
-Grilled Pork Tenderloin w/Spanish Style Garlic Shrimp
-Grilled Pork Kabobs with pineapple and soy
-Sauteed pork w/long green hot peppers
-Vietnamese spareribs
-Bacon popcorn
-Banoffee Trifle w/candied bacon
-Sweet & Smokey BBQ sauce
-Tacos Al Pastor
-Grilled Pork Tenderloin w/Spanish Style Garlic Shrimp
-Grilled Pork Kabobs with pineapple and soy
-Sauteed pork w/long green hot peppers
-Vietnamese spareribs
-Bacon popcorn
-Banoffee Trifle w/candied bacon
February 1, 2015
This book is just a delight. I wish I could make everything in it because I know I could eat everything in it. I like all the extra recipes too like slaw and molasses cookies -- the cookies are used in an ice cream sandwich desert made with candied bacon. Who ever thought of frying popcorn in bacon grease that's why I requested this book from netgalley. If you buy this book as a gift I don't think you will want to give it away.
March 17, 2015
This book will satisfy the "foodie" within you. I love it and MUST buy a copy when it hits my independent bookstore.
As a girl who lives in Iowa, I thought I knew my pork, but Kevin goes into detail about the different cuts and I learned so much.
I loved the graphics, the photos and obviously, the recipes.
This amazing edition will be on my gift idea list for some of my cooking friends.
I received a digital copy of this book from NetGallery in exchange for my fair and honest review.
As a girl who lives in Iowa, I thought I knew my pork, but Kevin goes into detail about the different cuts and I learned so much.
I loved the graphics, the photos and obviously, the recipes.
This amazing edition will be on my gift idea list for some of my cooking friends.
I received a digital copy of this book from NetGallery in exchange for my fair and honest review.
June 18, 2015
Some great recipes that I can't wait to try!!!
January 10, 2016
The recipes in this book are mouth watering, but really it shows the love of one particular animal by the author and chef. If you like pork you need to get this.
Displaying 1 - 13 of 13 reviews