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

by Joanna Pruess

Overview

Our love affair with bacon is passionate and enduring Almost every dish—both savory and sweet—tastes better with bacon. 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 your senses with an Open-Faced Cheddar & Turkey Bacon Sandwich with Beer-Glazed Onions. • 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, photos, and bits of "baconry" in this fresh and innovative cookbook.

Product Details

ISBN-13:	9780762762385
Publisher:	Globe Pequot Press
Publication date:	05/18/2010
Sold by:	Barnes & Noble
Format:	eBook
File size:	9 MB

About the Author

JOANNA PRUESS, author of Eat Tea, Soup for Every Body, and Supermarket Confidential, has written for the food column of The New York Times Magazine, Food & Wine, Food Arts, Saveur, and The Washington Post, and is a regular contributor to the AP syndicate. She writes a column for Specialty Food magazine and develops recipes for specialty food manufacturers in the U.S. and France. She lives in the Bronx with her husband, Bob Lape, WCBS and Crain's New York food Critic.

Table of Contents

PREFACE ... ixACKNOWLEDGMENTS ... xiODE TO BACON ... xiiiINTRODUCTION ... xvHOW TO BUY AND STORE BACON ... 00HOW TO COOK BACON ... 00BACONOLOGY ... 00USEFUL COOKING EQUIPMENT ... 00RECIPES1. BREAKFAST & BAKED GOODS ... 002. APPETIZERS & SNACKS ... 003. SALADS & SOUPS... 004. SANDWICHES ... 005. FISH ... 006. POULTRY & MEAT ... 007. PASTA, BEANS & GRAINS ... 008. VEGETABLE SIDE DISHES ... 009. DESSERTS ... 00SUPPLIERS OF FINE SPECIALTY BACONS ... 00INDEX ... 00

Editorial Reviews

"I have always considered pork to be an extremely versatile meat, but Joanna Pruess' brilliant book has inspired a myriad of ideas! She has explored and exposed the wonders of bacon, and her approach to cuisine is nothing short of imaginative and entertaining!"—Charlie Trotter, chef and restaurateur"What a misguided few might still regard as a guilty pleasure Joanna Pruess has ennobled with a panache usually reserved for foie gras, caviar, and truffles, to which we can now joyously add, BACON!"—John Mariani, food and travel columnist, Esquire Magazine"Wake up and smell the bacon! Joanna Pruess has done it again with an irresistible compendium of innovative and delicious bacon recipes. Pigs of the world, be proud!"—Faith Middleton, The Food Schmooze, WNPR "If one is to be compromised, one of the better ways is to be Seduced by Bacon."—Publishers Weekly

From the Publisher