The Bacon Cookbook: More Than 150 Recipes from Around the World for Everyone's Favorite Food

James Villas (Author)


Bacon. It's crispy, salty, smoky, sweet . . . and totally irresistible. Renowned food writer James Villas offers 168 intriguing ways to savor the flavor of everyone's favorite meat, ranging across America and around the globe. You'll find familiar favorites like Spaghetti alla Carbonara and Cobb Salad as well as more exotic but equally delectable fare, such as California Hangtown Fry and Portuguese Egg and Bacon pudding. Illustrated with beautiful color photographs throughout and featuring sources for today's best artisanal and international bacon, The Bacon Cookbook is your guide to a world of bacon possibilities and pleasures.

Product Details

Houghton Mifflin
Publish Date
October 01, 2007
8.4 X 1.09 X 10.26 inches | 2.72 pounds
BISAC Categories:

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About the Author

James Villas was the food and wine editor of "Town & Country" magazine for twenty-seven years. His work has also appeared in "Esquire," "Food & Wine," "Gourmet," "Bon Appetit," "Saveur," "the New York Times," and the "Atlantic Monthly," among other publications. Two of his cookbooks have been nominated for a James Beard Award, he has won two James Beard Awards for journalism, and he received "Bon Appetit"'s Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food, including "My Mother's Southern Kitchen," "Crazy for Casseroles," "Between Bites," "Stalking the Green Fairy," and, most recently, "The Glory of Southern Cooking."


With his typical evocative prose, Villas, author of a dozen other cookbooks (including The Glory of Southern Cooking), asks, "Who, under any circumstances, is not rendered almost helpless by the tantalizing sound of bacon sizzling slowly in a skillet, by the taunting backwoods aroma that permeates the air...?" He opens with a guide to "the international world of bacon" (including pancetta, lard fumé, and other relatives), which is followed by mouthwatering recipes for all courses of a meal, from Lacquered Japanese Bacon to Portuguese Egg and Bacon Pudding. There are, in fact, several other cookbooks devoted to bacon, including Sara Perry's Everything Tastes Better with Bacon, but with its irresistible recipes and wealth of information and lore, Villas's new title is recommended for most collections. (Library Journal, October 15, 2007)

"there is nothing standard about Villas book...shows the versatility of bacon...Vegetarians beware; these dishes could prove too tempting." (Independent, September 13, 2008)