Bacon Cookbook

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Overview

"Bacon, the ultimate flavor enhancer, is celebrated heremore than ever by prolific cookbook author James Villas."
—BOBBY FLAY, Chef/Owner, Mesa Grill, Bar Americain & Bobby Flay Steak

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More About This Book

Overview

"Bacon, the ultimate flavor enhancer, is celebrated heremore than ever by prolific cookbook author James Villas."
—BOBBY FLAY, Chef/Owner, Mesa Grill, Bar Americain & Bobby Flay Steak

Editorial Reviews

Publishers Weekly

In this exuberant parade of pork fat, there is no doubting the flap copy when it states that Villas, former food editor for Town & Country, has been "beguiled by bacon since he was a boy." However, Villas's statement in his preface that staunch vegetarians and non-pork-eating religious traditionalists are "haunted instinctively by the sensuous, irresistible enticement" is about as nutty as his Bacon-Almond Cheese Spread (made with cottage cheese and chives). Nonetheless, there's plenty good to be had in these pages. An introductory chapter explains the difference between Salt Pork and Pancetta, Paprikaspeck and Bauchspeck, and provides a thorough list of mail-order sources. Breakfast choices range from a nifty ole Bacon Scrapple to a rich French Cheese and Bacon soufflé. There's a BLT, of course, but most of his other sandwiches go to extremes with ingredients like Jamaican smoked fish. For those who sometimes eat vegetables, there is Lima Bean and Bacon Casserole, and several amalgams mix a menagerie of meats, as in the Spanish Chicken, Bacon, Meatball and Chickpea Stew. Of the six dessert recipes, bacon-wrapped figs work, but Bacon and Peanut Butter Chocolate Truffles would be hard-pressed to create "irresistible enticement" in even the heartiest of carnivores. (Oct.)

Copyright 2007 Reed Business Information
Library Journal

With his typical evocative prose, Villas, author of a dozen other cookbooks (including The Glory of Southern Cooking), asks, "Who, under any circumstances, is not rendered almost helpless by the tantalizing sound of bacon sizzling slowly in a skillet, by the taunting backwoods aroma that permeates the air . . . ?" He opens with a guide to "the international world of bacon" (including pancetta, lard fumé, and other relatives), which is followed by mouthwatering recipes for all courses of a meal, from Lacquered Japanese Bacon to Portuguese Egg and Bacon Pudding. There are, in fact, several other cookbooks devoted to bacon, including Sara Perry's Everything Tastes Better with Bacon, but with its irresistible recipes and wealth of information and lore, Villas's new title is recommended for most collections.


—Judith Sutton

Product Details

  • ISBN-13: 9780470042823
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/8/2007
  • Edition number: 1
  • Pages: 288
  • Sales rank: 89,838
  • Product dimensions: 8.20 (w) x 10.10 (h) x 1.10 (d)

Meet the Author

James Villas was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, Saveur, the New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award, he has won two James Beard Awards for journalism, and he received Bon Appétit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food, including My Mother's Southern Kitchen, Crazy for Casseroles, Between Bites, Stalking the Green Fairy, and, most recently, The Glory of Southern Cooking.

Table of Contents

PREFACE.

INTRODUCTION: THE INTERNATIONAL WORLD OF BACON.

CANAPÉS AND APPETIZERS.

BREAKFAST AND BRUNCH DISHES.

SOUPS AND CHOWDERS.

SALADS AND SANDWICHES.

CASSEROLES AND STEWS.

MAIN COURSES.

VEGETABLES AND FRUITS.

PASTA AND RICE.

BREADS.

DESSERTS.

ACKNOWLEDGMENTS.

INDEX.

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