This is a bibliography of works about bacon , including cookbooks and history books.
This is a bibliography of works about bacon , including cookbooks and history books.
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.
A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce, and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce or tomatoes, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, removing the lettuce entirely, or adding other ingredients such as a fried egg, avocado, or sprouts.
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
Gribenes or grieven is a dish consisting of crisp chicken or goose skin cracklings with fried onions.
Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé.
Bacon: A Love Story, A Salty Survey of Everybody's Favorite Meat is a 2009 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.
Joanna Pruess is a food and travel writer and a consultant to the food industry. She is the author of fourteen cookbooks including Seduced by Bacon and, most recently, Soup for Two: Small-Batch Recipes for One, Two, or a Few and Dos Caminos Tacos: 100 Recipes for Everyone's Favorite Mexican Street Food with chef Ivy Stark.
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.
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.
The BLT Cookbook is a cookbook about the preparation of bacon, lettuce, and tomato (BLT) sandwiches. It was written by Michele Anna Jordan and was published by William Morrow Cookbooks in the United States in June 2003. Jordan is a food writer and has written for The Press Democrat; The BLT Cookbook is her 14th published book. She researched the book for ten years and in the process she taste-tested hundreds of variations on the sandwich, describing it as America's most beloved sandwich. She instructs the reader on how to acquire and prepare the best ingredients for the sandwich. The book includes recipes with varying ingredients, though each recipe includes tomatoes. Many recipes in the book are not sandwiches, and include appetizers, soups, salads, and desserts. Jordan also suggests wines to accompany the sandwich.
Veal liver and bacon is a dish containing veal liver and bacon.
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 soup is a soup made with bacon. Generally a number of vegetables are added and often a thickening agent such as pearl barley, lentils or corn flour. It can be added to Italian minestrone soup to enhance the flavor.
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.
A BLT cocktail is a cocktail made out of the contents of a BLT sandwich,, blended together with vodka. Variants on the drink include utilizing bacon vodka instead of traditional vodka, substituting liquor for lettuce, incorporating bacon salt, or including cucumber flavored vodka.
Sopa de fideo, also referred to as sopita de fideo, is a stock-based noodle soup that is a part of the cuisines of Spain, Mexico, and Cavite, a province in the Philippines.
