Fire in My Belly ─ Real Cooking
放射性廢物概論(簡體書)
企業安全衛生報告書:保勝光學股份有限公司
原子輻射與防護人物誌
指定科目考試歷史考科歷屆試題總覽
《聯合國國際貨物銷售合同公約》解釋問題研究(簡體書)
Public Administration in India
大偵探福爾摩斯:英文填字遊戲50篇
The Amazing World of Witches ─ Discover the Spellbinding History of Witches, Wizardry , Magic and Mystery
蜥蜴微笑
奇書厚黑學

TOP
0
0
購書領優惠,滿額享折扣!
Fire in My Belly ─ Real Cooking
滿額折

Fire in My Belly ─ Real Cooking

商品資訊

定價
:NT$ 1520 元
優惠價
791201
無庫存,下單後進貨(到貨天數約30-45天)
下單可得紅利積點:36 點
商品簡介
作者簡介
相關商品

商品簡介

Step into the kitchen with beloved chef Kevin Gillespie, whose deep commitment, passion, and skill shine throughout this approachable cookbook. This is truly a book to be cooked from again and again.

"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.

作者簡介

Chef Kevin Gillespie’s true passion lies in serving his customers quality food every day. This enthusiasm means incorporating the use of fresh, organic, and sustainable ingredients in all of his dishes. His goals as executive chef of Woodfire Grill are to increase the usage of local products and make seasonal dishes more exciting. An Atlanta, Georgia, native, Gillespie began his culinary education at The Art Institute of Atlanta. After graduating with honors, he went on to hold different positions at several well-known Atlanta restaurants, including chef de partie at Atlanta Grill at The Ritz-Carlton, sous chef at TWO Urban Licks, and chef de cuisine at Woodfire Grill. In August of 2006, Gillespie headed to the West Coast, where he went to work as executive sous chef at Fife in Portland, Oregon. He came back to Woodfire Grill after a year and a half to continue to work for his friend and teacher Michael Tuohy. In the summer of 2008, Nicolas Quinones and Bernard Moussa of Five Senses Restaurants, LLC purchased Woodfire Grill and made Gillespie the new executive chef. In early 2009, Gillespie joined Quinones and Moussa as a partner in the restaurant. In addition to achieving this partnership at the restaurant, Gillespie also earned a spot on Bravo’s Emmy- and James Beard award-winning series Top Chef for the show’s sixth season in Las Vegas, in 2009. Proving to be a top contender by winning the most Quickfire Challenges and Elimination Challenges in the history of the show, he stood out as one of the season’s final three chef-testants who competed for the Top Chef title in Napa Valley. Gillespie was also voted fan favorite by the viewers of Top Chef.

As a rising young culinary star who brings 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 of 2010, he was honored as one of Gayot.com’s “Top Five Rising Chefs” and named as a semifinalist for the James Beard Foundation’s “Rising Star Chef of the Year” award. A few months later, in June, Gillespie was invited to prepare a meal at the James Beard House in New York City, and was also featured on Cooking with Emeril on SIRIUS XM Radio. In 2010, Gillespie was selected as a celebrity chef ambassador for the Monterey Bay Aquarium’s Seafood Watch program and also received The Art Institute of Atlanta’s Distinguished Alumni Award for his outstanding accomplishments in the restaurant industry. In 2011, Gillespie was again named a semifinalist for the James Beard Foundation’s “Rising Star Chef of the Year” award and was nominated for Food & Wine’s “The People’s Best New Chef.” Gillespie has even been honored in cartoon form; in September 2011, he performed the voice-overs for his own character on the season premiere of Squidbillies on Cartoon Network’s Adult Swim. In November 2011, Gillespie served as a keynote speaker for the international conference of Les Dames d’Escoffier.



During Gillespie’s time at Woodfire Grill, the restaurant has been featured on CNN and in Travel + Leisure, Food & Wine, and Men’s Health as a dining destination for visitors to Atlanta. When he is not at the restaurant, Gillespie can be found participating in culinary events around the country, including the Charleston Food and Wine Festival, Serenbe Southern Chef Series, Charlie Palmer’s Pigs & Pinot, High Museum Atlanta Wine Auction, Music to Your Mouth Festival, and Top Chef: The Tour. Additionally, he has partnered with Morelli’s Gourmet Ice Cream to open a second location of the shop in Atlanta, and creates a selection of seasonal sundaes for the shop. Gillespie resides in the Ormewood Park neighborhood of Atlanta, with his wife, Va

購物須知

外文書商品之書封,為出版社提供之樣本。實際出貨商品,以出版社所提供之現有版本為主。部份書籍,因出版社供應狀況特殊,匯率將依實際狀況做調整。

無庫存之商品,在您完成訂單程序之後,將以空運的方式為你下單調貨。為了縮短等待的時間,建議您將外文書與其他商品分開下單,以獲得最快的取貨速度,平均調貨時間為1~2個月。

為了保護您的權益,「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。

若要辦理退貨,請在商品鑑賞期內寄回,且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。

優惠價:79 1201
無庫存,下單後進貨
(到貨天數約30-45天)

暢銷榜

客服中心

收藏

會員專區