Bacon Nation: 125 Irresistible Recipes

( 6 )

Overview

Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to soufflés, braises to bread pudding.


Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect—a paean to the noble swine—and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. ...

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Bacon Nation: 125 Irresistible Recipes

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Overview

Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to soufflés, braises to bread pudding.


Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect—a paean to the noble swine—and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one.


Bacon Nation is a bacon-lover’s dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats—Brawny Bacon Beef Bourguignon, Saltimbacon; poultry—Paella with Chicken and Bacon; fish—Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all’Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, Mmmm, bacon.

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Editorial Reviews

The New York Times Book Review - William Grimes
…can be read as a cookbook or a manifesto, the culinary version of Robert Bly's Iron John…[Bacon] is, the authors argue, a national treasure…[Kaminsky and Rama] go on to make a persuasive case in recipes that respect their prime ingredient and use it inventively.
From the Publisher
BACON NATION by Peter Kaminsky and Marie Rama, can be read as a cookbook or a manifesto, the culinary version of Robert Bly’s “Iron John.” Bacon is the double-down option for meat lovers. It is fatty. It is salty. It is wrong in every way, but it feels so right. It is, the authors argue, a national treasure: “To our way of thinking, bacon is the equal of pricey Périgord truffles, sybaritic Spanish saffron and conspicuously consumed Caspian caviar.” They go on to make a persuasive case in recipes that respect their prime ingredient and use it inventively. Their opening bid — bacon slices twisted and cooked into crisp spirals, so they can be used as savory swizzle sticks for bloody marys. This is brilliant. The only question is, why did it take so long?

Kaminsky and Rama don’t just throw bacon at the wall to see if it sticks. They proceed judiciously, deploying it as flavor punctuation here, a condiment there and sometimes as a powerful equal partner, its role in their recipe for tournedos of beef wrapped in bacon and sage leaves. Bacon isn’t subtle, but it can be used discreetly. The bacon broth in their poached halibut recipe, for example, is an enveloping flavor atmosphere. Sometimes, in fact, the authors show too much delicacy. Their bacon, brisket and beer chili, a-hoppin’ and a-poppin’ with herbs and spices, is superior chili but a little shy in one department. It needs — can it be? — more bacon.

-The New York Times Book Review

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Product Details

  • ISBN-13: 9780761165828
  • Publisher: Workman Publishing Company, Inc.
  • Publication date: 5/7/2013
  • Pages: 320
  • Sales rank: 163,401
  • Product dimensions: 7.12 (w) x 8.82 (h) x 0.73 (d)

Meet the Author

Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He lives in Brooklyn, New York.

Marie Rama is a recipe developer, food writer, and coauthor of Cooking Basics for Dummies and Grilling for Dummies. She lives in Yonkers, New York.

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Customer Reviews

Average Rating 4.5
( 6 )
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Sort by: Showing all of 6 Customer Reviews
  • Posted December 29, 2013

    more from this reviewer

    Reviewed by Mary DeKok Blowers for Readers' Favorite Bacon Nati

    Reviewed by Mary DeKok Blowers for Readers' Favorite

    Bacon Nation: 125 Irresistible Recipes, by Peter Kaminsky and Marie Rama is a very attractive book and well organized. I especially enjoyed the mouth-watering photos. There is so much to learn about bacon that I didn’t know. For instance, instructions are given how to purchase, store, and cook it differently for various recipes. I was under the impression bacon did not spoil, at least not for a long time, but there is an expiration date on its package and this book says to use within 7 days of opening. After the history and other interesting information, the recipes follow and there is truly something for everyone. Some quick suggestions are to use bacon fat in skillet cornbread; in mashed potatoes; and to cook eggs and hash browns. 

    A current fad is to use bacon in “sweet and salty” recipes, including combining it with chocolate or ice cream. There is a recipe for savory nuts with bacon which sounds pretty tasty! There are also several soup recipes that I would like to try. Bacon is a common ingredient in bean soup, cheesy potato soup, and corn chowder. It adds a lot of flavor, smoky and sweet, but also a fair amount of fat and salt (to be honest, fat is where the flavor is in most foods). Moderation can give you flavor without blatant unhealthiness. “Uncured” bacon can also have fewer adverse health effects.

    Top bacon producer recommendations are given with contact information, one of which is Zingerman’s in my own state, but Bacon Nation: 125 Irresistible Recipes states that most supermarkets carry very good bacon. Check to see what brands are available next time you shop and then try some of these great recipes. No matter what you think of bacon, Peter Kaminsky and Marie Rama have put together a culinary masterpiece and if you’re not a fan they just may change your mind.

    2 out of 3 people found this review helpful.

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  • Anonymous

    Posted May 1, 2015

    Bacon

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  • Anonymous

    Posted June 11, 2014

    Epsy

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  • Anonymous

    Posted February 22, 2014

    The Name Giver- &epsilon &pi

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    0 out of 1 people found this review helpful.

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  • Anonymous

    Posted June 7, 2013

    Bacon

    ,

    0 out of 3 people found this review helpful.

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  • Anonymous

    Posted May 28, 2013

    Egg nursury

    0 out of 3 people found this review helpful.

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