Bacon. It’s crispy, salty, smoky, sweet . . . and totally irresistible. Renowned food writer James Villas offers 168 intriguing ways to savor the flavor of everyone’s favorite meat, ranging across America and around the globe. You’ll find familiar favorites like Spaghetti alla Carbonara and Cobb Salad as well as more exotic but equally delectable fare, such as California Hangtown Fry and Portuguese Egg and Bacon pudding. Illustrated with beautiful color photographs throughout and featuring sources for today’s best artisanal and international bacon, The Bacon Cookbook is your guide to a world of bacon possibilities and pleasures.
|Publisher:||Houghton Mifflin Harcourt|
|Product dimensions:||8.00(w) x 10.00(h) x 1.00(d)|
About the Author
JAMES VILLAS’s work has appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, and the New York Times. He won James Beard Awards for Journalism in 2003 and for Pig: King of the Southern Table.
Table of Contents
INTRODUCTION: THE INTERNATIONAL WORLD OF BACON.
CANAPÉS AND APPETIZERS.
BREAKFAST AND BRUNCH DISHES.
SOUPS AND CHOWDERS.
SALADS AND SANDWICHES.
CASSEROLES AND STEWS.
VEGETABLES AND FRUITS.
PASTA AND RICE.