Overview

From the earliest days of European settlement in the South, as in manyrural economies around the globe, cured pork became a main source of sustenance,and the cheaper, lower-on-the-hog cuts—notably, bacon—becamesome of the most important traditional southern foodstuffs. In this cookbook,Fred Thompson captures a humble ingredient’s regional culinaryhistory and outsized contributions to the table. Delicious, of course, straightout of the skillet, bacon is also special in its ability to lend a unique savourysmokiness to an enormous range of other foods. Today, for regular eaters and high-flying southern chefs alike, baconhas achieved a culinary profile so popular as to approach baconmania. ButThompson sagely notes that bacon will survive the silliness. Describing themany kinds of bacon that are available, Thompson provides key choices forcooking and seasoning appropriately. The book’s fifty-six recipes invariablyhighlight and maximize that beloved bacon factor, so appreciated throughoutthe South and beyond (by Thompson’s count, fifty different styles ofbacon 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 fromfresh pork belly in five different styles.

Full Product Details

9781469630113

Table of Contents

Reviews

Thompson has Southern cooking in his bones and can conjure and adapt delicious recipes that are easy to cook and satisfying to eat.--<i>Appetite for Books</i>

In addition to many fabulous recipes (salted caramel brownies, anyone?), [Thompson] provides a fascinating summary of bacon's place in southern cuisine along with everything you'll ever need to know about bacon.--The Scholarly Kitchen The new authority on bacon.--Myrtle Beach Sun News Thompson has Southern cooking in his bones and can conjure and adapt delicious recipes that are easy to cook and satisfying to eat.--Appetite for Books Would make welcome gifts to the cooks among family and friends.--The Advocate You should probably have a pan of bacon cooking on the stove while you read this book--and keep a hanky handy for the drool--'cause you're going to be very hungry.--Salisbury Post

The new authority on bacon.--Myrtle Beach Sun News

In addition to many fabulous recipes (salted caramel brownies, anyone?), the author provides a fascinating summary of bacon's place in southern cuisine along with everything you'll ever need to know about bacon.--The Scholarly Kitchen

Would make welcome gifts to the cooks among family and friends.--<i>The Advocate</i>

Author Information

Fred Thompson well-known cookbook author and editor of Edible Piedmont magazine, is the author of Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate, among other books.

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