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Author | Heather Lauer |
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Language | English |
Subject | Bacon |
Genre | Non-fiction |
Publisher | William Morrow |
Publication date | May 2009 |
Publication place | United States |
Media type | Hardback |
Pages | 224 |
ISBN | 978-0-06-170428-4 |
Bacon: A Love Story, A Salty Survey of Everybody's Favorite Meat is a 2009 [1] non-fiction book about bacon, written by American writer Heather Lauer. It describes curing and cooking bacon, gives over 20 bacon recipes, and analyzes the impact of bacon on popular culture. The text is interspersed with facts about bacon and bacon-related quips from comedian Jim Gaffigan.
Before the book's publication, Heather Lauer was a public affairs consultant in Arizona. [2] She got the idea to write a book about bacon after going out for cocktails with her two brothers in 2005. [2] Lauer explained to The Arizona Republic : "I was out drinking with my brothers one night, and the topic of bacon came up. We had eaten bacon as kids, and bacon was a special thing on Sunday mornings. Somehow, the idea came up about how funny it would be to start a blog about bacon ... I took it and ran with it." [3] She began the blog Bacon Unwrapped, [4] at www.baconunwrapped.com, [5] [6] and a social networking site about bacon at baconnation.ning.com in 2005. [2] She began the blog as a joke, but said, "I started to realize there is something about bacon that gets people incredibly excited, and that was fascinating to me." [7] She completed a cross-country bacon tour of America. [7]
Lauer thought that the surge in interest in bacon products prior to the book's publication was "media driven". [8] She noted that a response to political correctness as related to cooking and food consumption may have driven interest in the product. [8] Lauer said that bacon seems to be "the one thing that people are unwilling to give up". [8] In a post of her blog in March 2009, Lauer lamented those that were willing to posit an end to the trend of interest in bacon. [8] She commented, "Bacon is something that everybody is familiar with and most people grew up eating. It has a comfort aspect to it and a familiarity. It's also got an addictive aspect to it — that sweet and salty combination of flavors." [2] She asserted that interest in the product is as much due to the culture surrounding it as to bacon itself. [2] "Current food trends focus on eating real and eating local, and there's nothing more real than a delicious strip of bacon. In many U.S. cities, local producers and chefs are making a name for themselves because of bacon," said Lauer. [9] She stated that "most chefs would admit that bacon has long been one of their secret weapons in the kitchen." [9]
Bacon: A Love Story contains information on cooking and curing bacon, [8] including "time-honored methods and traditions". [10] The book analyzes how bacon has affected popular culture. [5] Lauer includes information on chefs who love bacon and venues that serve the product throughout the United States. [10] The book contains over 20 recipes for dishes made with bacon, [10] including Bacon Bloody Mary, Bacon-Wrapped Tater Tots, Bacon Bleu Salad, and bacon brownies. [8] [11] [12] Another recipe is Bristol Bacon by chef Duncan Bristol, who owns the restaurant Brick 29 in Nampa, Idaho. [13] Interspersed throughout the book are bits about bacon from comedian Jim Gaffigan, and random information such as that "Cracker Barrel serves 124 million slices of bacon per year". [14] Lauer notes, "Speck is the direct German translation of the word 'bacon'", and observes that the word "creates cross-cultural confusion". [15] The book's "Bacon 411" section provides further information on the product. [10]
Bacon: A Love Story features a tour of country-style bacon outfits, profiles bacon-loving chefs, includes a "Bacon 411" resource section, has cooking tips and has 20 bacon recipes. [16]
The book was marketed as the "most comprehensive book about bacon to date". [8] Lauer promoted her book in a September 2009 appearance as a co-host at the Blue Ribbon Bacon Tour in Pennsylvania, hosted by fellow bacon blogger Jason Mosley (Mr. Baconpants, at mrbaconpants.com). [17]
Writing for The Sacramento Bee , Allen Pierleoni recommended the book as a gift for Father's Day, and called the work "entertaining and informational, full of anecdotes, history, recipes and explanations of what pork belly has brought to the popular culture". [5] Rita Zekas of the Toronto Star also recommended the book as a Father's Day gift. [18]
Kerry J. Byrne noted that the book covers "everything from bacon-curing methods to bacon blogs" and includes "easy recipes". [14] Rachel Forrest of The Portsmouth Herald recommended the book in her "Annual Summer Reading List for Foodies". [6] "Another of my favorites this year is 'Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat' by Heather Lauer. A book all about bacon... she profiles chefs that use it, odd finds across the nation and plenty of recipes," commented Forrest. [6] The Arizona Republic highlighted the book among its selection of "Books to help turn pages of summer". [19]
Publishers Weekly reviewed called the book a "voluminous look at all things bacon"; [20] the review concluded, "Readers who, like Lauer, possess a borderline-obsessive love for bacon are likely to embrace this as their new Bible, but anyone else will quickly get their fill." [20]
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish, used as a central ingredient, or as a flavouring or accent. Regular bacon consumption is associated with increased mortality and other health concerns.
Carbonara is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat, used in a wide variety of cuisines to flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt.
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides. Pork is one of the most commonly consumed meats in the world. In the United States, pork chops are the most commonly consumed meat cut from the pork loin and account for 10% of total pork consumption.
Heston Marc Blumenthal is an English celebrity chef, TV personality and food writer. His restaurants include the Fat Duck in Bray, Berkshire, a three-Michelin-star restaurant that was named the world's best by the World's 50 Best Restaurants in 2005.
Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. It is both a color agent and a means to facilitate food preservation as it prevents or slows spoilage by bacteria or fungus. Curing salts are generally a mixture of sodium chloride and sodium nitrite, and are used for pickling meats as part of the process to make sausage or cured meat such as ham, bacon, pastrami, corned beef, etc. Though it has been suggested that the reason for using nitrite-containing curing salt is to prevent botulism, a 2018 study by the British Meat Producers Association determined that legally permitted levels of nitrite have no effect on the growth of the Clostridium botulinum bacteria that causes botulism, in line with the UK's Advisory Committee on the Microbiological Safety of Food opinion that nitrites are not required to prevent C. botulinum growth and extend shelf life..
Tocino is bacon in Spanish, typically made from the pork belly and often formed into cubes in Spain. In Caribbean countries, such as Puerto Rico and Cuba, tocino is made from pork fatback and is neither cured nor smoked but simply fried until very crunchy; it is then added to recipes, much like the way lardons are used in French cuisine. In the Philippines, tocino refers to sweetened and cured pork belly.
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland. According to food writer Colin Spencer, historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it".
Bacon mania is passionate enthusiasm for bacon in the United States and Canada. Novelty bacon dishes and other bacon-related items have been popularized rapidly via the internet.
The peanut butter and banana sandwich (PB&B), or peanut butter, banana and bacon sandwich (PB,B&B), sometimes referred to as an Elvis sandwich, the Velvet Elvis, or simply the Elvis, is a sandwich with toasted bread, peanut butter, sliced or mashed banana, and occasionally bacon. Honey or jelly is seen in some variations of the sandwich. The sandwich is frequently cooked in a pan or on a griddle.
Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence is a cookbook about bacon written by Joanna Pruess with her husband Bob Lape. It was first published by The Lyons Press in 2006 and contains 90 recipes using bacon for breakfast, lunch, and dinner, and even desserts.
Salt pork is salt-cured pork. It is usually prepared from pork belly, or, less commonly, fatback. Salt pork typically resembles uncut side bacon, but is fattier, being made from the lowest part of the belly, and saltier, as the cure is stronger and performed for longer, and never smoked. The fat on the meat is necessary for the curing process as it allows the salt to soak in and preserve the meat. Salt pork is made by layering salt and thin layers of meat, then dousing it in a brine mixture once the desired size has been reached.
Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day is a book about cooking with bacon written by author, food commentator and The Oregonian columnist Sara Perry. The book was published in the United States on May 1, 2002, by Chronicle Books, and in a French language edition in 2004 by Les Éditions de l'Homme in Montreal. In it, Perry describes her original concept of recipes combining sugar and bacon. Her book includes recipes for bacon-flavored dishes and desserts.
The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food is a cookbook on bacon by James Villas. It was published by Wiley in 2007. Villas is a former food editor for Town & Country magazine, and The Bacon Cookbook is his 15th book on food. He notes on the book's jacket that he was "beguiled by bacon since he was a boy." He describes the appeal of bacon in the book's preface, and in the introduction recounts the history of the product, as well as its variations from different locations internationally. Chapters are structured by type of recipe and food course, and in total the book includes 168 recipes.
I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. The book was written by Jayne Rockmill and photography was provided by Ben Fink. Broken down into eight sections, the book covered how to make homemade bacon and moves onto "brunch" and "small bites" before covering soups, salads and sides, pasta, fish, meat, and desserts. I Love Bacon! was published in October 2010 by Andrews McMeel Publishing and met with favorable reviews for its unique dishes and helpful culinary tips for novices.
Bacon ice cream is an ice cream generally created by adding bacon to egg custard and freezing the mixture. The concept of bacon ice cream originated in a 1973 sketch on the British comedy series The Two Ronnies as a joke; it was eventually created for April Fools' Day by a New York ice cream parlour in 1982. In the 2000s, the English chef Heston Blumenthal experimented with ice cream, making a custard similar to scrambled eggs and adding bacon to create one of his signature dishes. It now appears on dessert menus in other restaurants.
Charcuterie: The Craft of Salting, Smoking and Curing is a 2005 book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage. The book received extremely positive reviews from numerous food critics and newspapers, causing national attention to be brought to the method of charcuterie. Because of the high amount of interest, copies of the book sold out for a period of a few months at Amazon and Barnes & Noble.
The Whole Beast: Nose to Tail Eating is a 2004 book by Fergus Henderson that deals with how to cook every part of a pig, including parts rarely used in western cuisine, such as offal. It was originally released as Nose to Tail Eating: A Kind of British Cooking in England in 1999, but was updated and revamped to be more comprehensive for the American edition, which was also re-released in the UK. The updated release featured a foreword written by Anthony Bourdain, author of Kitchen Confidential.
How to Cheat at Cooking is a cookbook by television chef Delia Smith, published in 2008 by Ebury Publishing. It was her first book following her How To Cook series, and had a television series based on the same recipes on BBC Two. Following publication, Smith was criticised by other chefs due to the use of certain ingredients such as canned minced lamb, and by nutritionists because of the level of salt in some of the recipes. The book increased the sales of several products, described as the "Delia Effect", and has been credited with an increase in the sales of tinned meat over the following two years.