About the book
From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts — notably, bacon — became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient’s regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.
Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book’s fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson’s count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson’s do-it-yourself recipes for making bacon from fresh pork belly in five different styles.
Editions of Bacon
- Hardcover
- ISBN 9781469630113
- Paperback
- ISBN 9781469674391
- EBook
- ISBN 9781469630120
- PDF
- ISBN 9798890845689
Read an Excerpt
From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts — notably, bacon — became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient’s regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.
Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book’s fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson’s count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson’s do-it-yourself recipes for making bacon from fresh pork belly in five different styles.
Frequently Asked Questions
What is Bacon about?
From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts — notably, bacon — became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient’s regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.
Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book’s fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson’s count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson’s do-it-yourself recipes for making bacon from fresh pork belly in five different styles.
What core themes, tropes, or subjects are explored in Bacon?
Lifestyle, Hobbies and Leisure > Cookery / food and drink / food writing / cookbooks > National and regional cuisine / Cuisine of specific cultures or peoples
Where can I read a sample of Bacon?
You can read an official preview of the few pages here https://www.book2look.com/book/9781469630113
How long is Bacon and how many pages does it have?
Bacon has 144 page(s)
Is Bacon part of a series, and can it be read as a standalone?
Yes it is a part of series Savor the South Cookbooks
Who is/are the Author/s of the book Bacon?
Fred Thompson
What are the ISBN numbers for the physical and digital editions?
Bacon is available as hardcover(ISBN 9781469630113) and paperback(ISBN 9781469674391) and ebook(ISBN 9781469630120) and pdf(ISBN 9798890845689)
Where can I buy Bacon online or support local independent bookshops?
You can buy Bacon from below