Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence

Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence

by Joanna Pruess
     
 

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Our love affair with bacon is passionate and enduring

Even its smell can transport us back to comforting times, and it has a taste like no other. Bacon evokes memories of caramel, wood fires, and mouth-watering home-cooked meals. Oh, those delectably succulent, salty, crunchy morsels!

Almost every dish can be made better with bacon. Not only does it

Overview

Our love affair with bacon is passionate and enduring

Even its smell can transport us back to comforting times, and it has a taste like no other. Bacon evokes memories of caramel, wood fires, and mouth-watering home-cooked meals. Oh, those delectably succulent, salty, crunchy morsels!

Almost every dish can be made better with bacon. Not only does it flatter savories, it’s an admirable complement to sweets as well. Seduced by Bacon offers sensuous dishes for breakfast, lunch, dinner, dessert, and any time in between. Entice your guests with Pecan Waffles smothered in a Caramel-Bacon Sauce, arouse all your senses with an Open-Faced Cheddar & Turkey Bacon Sandwich with Beer-Glazed Onions, and finally, bewitch your taste buds with a French Apple Tart with Cheddar Cheese Crust & Sweet Brittle Topping.

Every cook and connoisseur—in fact, anyone who eats—will savor the delectable recipes, tantalizing photographs, and fascinating bits of “baconry” in this fresh and innovative cookbook.

Product Details

ISBN-13:
9781592288519
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
10/01/2006
Pages:
192
Product dimensions:
8.50(w) x 8.50(h) x 0.87(d)

Meet the Author

Joanna Pruess has written for the food column of The New York Times Magazine, Food & Wine, Food Arts, Saveur, and The Washington Post, and was a regular contributor to the AP syndicate. She develops recipes for specialty food manufacturers in the U.S. and France. She lives in the Bronx, NY, with her husband, Bob Lape, WCBS and Crain’s New York restaurant critic.

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