144 pp., 5.5 x 8.5, index
Hardcover ISBN: 978-1-4696-3011-3
Published: September 2016
eBook ISBN: 978-1-4696-3012-0
Published: August 2016
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Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book’s fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson’s count, fifty different styles of bacon 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 from fresh pork belly in five different styles.
About the Author
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.
For more information about Fred Thompson, visit the Author Page.
“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
“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
"The new authority on bacon."--Myrtle Beach Sun News
“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
"Fred Thompson is a fine culinary teacher who explains the different types of bacon and how they vary by region and country with precision. I'm impressed by the range and sheer deliciousness of his recipes: everything from vegetable dishes to mac and cheese, a BLT, seafood, and a wonderful-sounding bacon pizza. His instructions for smoking your own bacon and making your own bacon jam ought to be issued to every American to ensure the successful pursuit of happiness."--Jim Auchmutey, author of The Class of '65: A Student, A Divided Town, and the Long Road to Forgiveness
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