David Joachim

About The Author

David Joachim has authored, edited, or collaborated on more than 35 cookbooks, including the International Association of Culinary Professionals award--winning The Food Substitutions Bible and the New York Times best-sellers A Man, a Can, a Grill and Mastering the Grill, coauthored with Andrew Schloss. His book The Science of Good Food was an IACP award winner, a James Beard Award finalist, and a World Food Media award finalist for Best Food Book. His latest book is Rustic Italian Food, written with James Beard Award-winning chef Marc Vetri. He is the cofounder of Chef Salt, a line of artisanal salt seasoning blends.Â He is also a pyromaniac from birth and owns more than 10 grills.Â His Web site is davejoachim.com.

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Books by David Joachim

Pure Pork Awesomeness

Totally Cookable Recipes from Around the World

By Kevin Gillespie and David Joachim

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 po...

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