125 Irresistible Recipes
Workman Publishing, Paperback, 9780761165828, 310pp.
Publication Date: May 7, 2013
Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffles, braises to bread pudding.
Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both "Pig Perfect" a paean to the noble swine and, most recently, "Culinary Intelligence," which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one.
"Bacon Nation" is a bacon-lover's dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats Brawny Bacon Beef Bourguignon, Saltimbacon; poultry Paella with Chicken and Bacon; fish Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, "Mmmm, bacon.
Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He lives in Brooklyn, New York.
Lori Longbotham is a former food editor for Gourmet magazine and regularly contributes to a variety of food and women's magazines. She lives in Jackson Heights, New York.