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

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Notes about this book

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Notes about Recipes in this book

  • Shawarma with tahini sauce

    • jayg312 on October 13, 2013

      10/12/13. Made a half recipe. Used Rick's Picks Phat Beets for the pickled beets. Made the tarragon aioli (which was great) and the tahini sauce (which didn't end up smooth like it should have been, but was still flavorful). Really you just make the sauces/herb blend and grill the turkey breast and toss everything in a pita, and it really has all the components as Kevin says in the book. Note a marinating time of 4 hrs or overnight for the turkey. Works just as well the next day.

  • Barbecue chicken with Alabama white barbecue sauce

    • jayg312 on July 28, 2013

      DEAR GOD. This is the best BBQ chicken that has ever graced my grill. The sauce is a unique tangy and thick layer that fully compliments the subtly charred chicken quarters, both as a baste and as a dipping sauce. Sublime.

  • Grilled duck breast with skillet-roasted cabbage

    • crandall57 on March 26, 2017

      Great way to cook duck breast. Cabbage was great too.

  • Bok choy and pork belly

    • crandall57 on January 16, 2017

      Loved it. Used dried Chile Guajillo instead of dried Arbol Chile pepper. Used the spice grinder to make the spicy salt rub.

  • Closed-on-Sunday chicken sandwich

    • jalfood on December 24, 2017

      Delicious substitute for Chick Fil A sandwich. I used one less packet of ranch in the brine and next time will use a little less salt in the breading.

  • Tarragon aioli

    • jayg312 on October 13, 2013

      Made to go with Shawarma recipe. A basic mayonnaise recipe with garlic and tarragon added. The food processor method described here is foolproof and yielded a creamy aioli. Will make again and will use this base recipe for mayo in the future. A half recipe makes plenty.

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Reviews about this book

  • Oregonian

    ...his beautiful collection of 120 recipes that doubles as a philosophical manifesto on the connection between food and family, and features mouthwatering photography on almost every page.

    Full review
  • ISBN 10 1449411436
  • ISBN 13 9781449411435
  • Linked ISBNs
  • Published Oct 16 2012
  • Format Hardcover
  • Page Count 356
  • Language English
  • Countries United States
  • Publisher Andrews McMeel

Publishers Text

"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.



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