Comments on: Fire in My Belly Hits The Road for Fall 2012 Book Tour

By: Christina

Christina — Sun, 20 Jan 2013 15:15:00 +0000

I am addicted to your awesome biscuits and coca cola braised pot roast! Love, love,love your cookbook!

By: JoAnn

JoAnn — Sat, 12 Jan 2013 00:12:07 +0000

I’ve been a big fan of your cooking since you 1st started at Woodfire. Thanks for all the wonderful meals and really looking forward to Gunshow. So far I’ve made the buttermilk biscuits and butternut squash soup. Both were great. Question: We are having a blind gin tasting and I was thinking of making the Grilled Oyster Mushroom appetizer since it was our favorite thing at the Woodfire book party. Do you think that would pair ok?

By: Kelly

Kelly — Tue, 27 Nov 2012 02:39:32 +0000

Loving the private lessons with kevin, thanks to his cookbook. Made the tomato braised greens with my fall harvest of kale, brussells sprouts leaves, rapini and garlic chives. Teriffic, very tender and bright with tomato. I wonder though, what does the coffee do in the recipe? I can’t taste it.

By: Kelly

Kelly — Sun, 25 Nov 2012 02:22:27 +0000

Made your buttermilk biscuits for thanksgiving: fluffy,crusty, buttery and delicious! Recipe was easy to follow and the biscuits cooked just as you said they would. A vast improvement over pillsbury or bakery buns with very little effort. Another keeper!

By: Patty

Patty — Tue, 06 Nov 2012 02:09:13 +0000

I just made your “Coca Cola Braised Pot Roast” from your cookbook. There are not enough stars in the heavens to rate this recipe for us. Outstanding!!! The “Glazed Vegetables”….ah-mazing!! So looking forward to trying out many more recipes. Congrats on the book and have a wonderful book tour. Would have loved to be able to attend one and get my cookbook autographed.

By: Kelly kimball

Kelly kimball — Mon, 05 Nov 2012 02:59:54 +0000

Hi kevin, two more home runs. Tried your chicken wings on friday night. Fantabulous! So much flavor and i didn’t have to marinate. Definitely a keeper recipe.
Made the butter basted scallops with cauliflower tonight . Super flavorful, love the espellette pepper. Cleaned a lot of pans and devices but worth it. Got any ideas for my leftover cauliflower cooking liquid, i.e. milk and cream, hate to waste.
The cauliflower puree was more savory than mashed potatoes, great way to serve a veggie to non-veggie lovers. I did not take the extra step and force the mixture thru a sieve. No one minded!
It’s been fun sharing the kitchen with you!

By: kevin

kevin — Mon, 22 Oct 2012 14:31:30 +0000

We are working on it. Currently I own the only shirt in existence.

By: kevin

kevin — Mon, 22 Oct 2012 14:30:40 +0000

I am so happy to hear that you were successful. Keep me posted about other recipes you try.

By: Kelly kimball

Kelly kimball — Mon, 22 Oct 2012 02:21:01 +0000

Hey kevin, bought your book at omnivore in san francisco this week. Today, oct 20, i made poached eggs for the first time in my life. They were perfect!!! Thank you so much for the mourad lahlou feast and the opportunity to hear you speak. Can’t wait to try more of your recipes.

By: Matt

Matt — Fri, 19 Oct 2012 00:36:58 +0000

You’ve got to sell the fire in my belly t-shirts!