Fire in My Belly: Real Cooking

In your cookbook, you tell us that when you left the South for Oregon, you thought you would never come back.

What brought you back home to Georgia? I came back to Atlanta because I was ready to come back. When I left Georgia, I was in my early 20s.

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I had lived here my whole life, and I was ready to see a different part of the world. I assumed, like a lot of young people do, that the grass is always greener on the other side. I come from a place where people are so concerned with your personal history and the history of the region. That sense of place was so strong in me that no one in the Northwest could understand it.

It was very challenging to cook the food that I believed in and to be the person that I wanted to be there. I realized that there were so many wonderful things about Atlanta, about the South, that I had overlooked my whole life because they were right in front of my face.

• Hope Leslie: Or, Early Times in the Massachusetts.
• Die Königin von Erial (German Edition).
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• One-Minute Insights: How to Make Great Choices, Live With Passion, and Get It Right;
• Fire in My Belly: Real Cooking - Taste of the South.

I wanted to come home, and it just happened to coincide with the opportunity at Woodfire Grill. How did the new owners feel? How did the customers react? I believed it was a necessity.

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When I approached the new owners about it, I simply told them that if we wanted this restaurant to move forward, we had to take ourselves out of our comfort zone and do something new. We did lose some customers, but we gained many more. We found a younger crowd—people who were much more interested in the story of a chef who was actually from here and who was proud to cook here with the ingredients that grow here.

Although there was some trepidation in the beginning, we quickly realized that it was the best choice we could have made. You were 25 years old when you took over as executive chef at Woodfire Grill. How do you handle that? I came straight out of high school knowing that I wanted to be a chef, and I have pursued it aggressively ever since.

Thank you for recognizing me.

Almost everything in life is accomplished through a team approach. Yes, life is a collaborative effort. That is probably my greatest accomplishment. The recipes in your cookbook are not from Woodfire Grill.

Notes about Recipes in this book

Asparagus salad from Fire in My Belly: Salads; Side dish; Vegetarian Ingredients: Pickled beet and charred broccoli salad from Fire in My Belly: Charred okra with tomato-coconut chutney from Fire in My Belly: Skillet-roasted cabbage from Fire in My Belly: Sage-battered mushrooms with cheddar fonduta from Fire in My Belly: Brussels sprouts gratin from Fire in My Belly: Side dish; Cooking for a crowd; Vegetarian Ingredients: Spinach pie from Fire in My Belly: Vidalia onions; bacon; heavy cream; mascarpone cheese; dry mustard; nutmeg; ground cloves; ground allspice; spinach; puff pastry; egg whites; Parmesan cheese.

Savory fig tart from Fire in My Belly: Low-Country oyster roast from Fire in My Belly: Main course; American South Ingredients: Salmon croquettes from Fire in My Belly: Crispy sweetbreads with celery relish from Fire in My Belly: New and improved liver and onions from Fire in My Belly: Tea masala from Fire in My Belly: Haggis with caramelized turnip and potato puree from Fire in My Belly: Scottish oats; lamb tongue; calf livers; onions; sage; dried thyme; ground allspice; ground cinnamon; ground cloves; mace; ground lamb; gelatin; beef stock; panko breadcrumbs; celery leaves; Maldon salt; baking potatoes; turnips; heavy cream; whole star anise; cinnamon sticks; allspice berries; shallots.

Buttermilk biscuits from Fire in My Belly: Overnight grits with tomato-braised greens from Fire in My Belly: Main course; Cooking ahead; American South Ingredients: Southern revival potato salad from Fire in My Belly: Boiled peanuts from Fire in My Belly: Snacks; American South Ingredients: My granny's pole beans from Fire in My Belly: Side dish; American South Ingredients: Fried green tomatoes with spicy raita from Fire in My Belly: Tomato tartine with arugula salad and country ham from Fire in My Belly: Cornbread pancakes with sliced Brandywine tomatoes and bacon mayonnaise from Fire in My Belly: One-pot hog supper from Fire in My Belly: Shrimp-stuffed pan-fried catfish from Fire in My Belly: Notes about this book This book does not currently have any notes.

Cabbage was great too.

Fire in My Belly: Real Cooking

Reviews about this book Oregonian Fire in My Belly: Real Cooking Fire It Up: Two Full Books In One. The whole recipes that are in each book. Reference to Go Mastering The Grill: Member Rating Average rating of 5 by 2 people.