- 144 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
I Love Bacon!
About This Book
Satisfy your craving for bacon no matter the meal with over 50 sensational recipes from some of America's hottest chefs. Legendary chef and food writer James Beard wrote of bacon, "There are few sights that appeal to me more than the streaks of lean and fat in a good side of bacon, or the lovely round of pinkish meat framed in delicate white fat that is Canadian bacon." Whether you crave its flavorful crunch in the morning, the salty taste it lends to a Mediterranean BLT, or the way it transforms Spaghetti Carbonara, you'll never be disappointed by bacon. In I Love Bacon, Jayne Rockmill presents more than 50 bacon-themed recipes from some of America's hottest chefsāfrom Cat Cora to Rick Tramonto, Ming Tsai, Jasper White, Andy Husbands and Joe Yonan, Pichet Ong, Bradford Thompson, John Besh, and many othersāalong with mouthwatering photography. With instructions on how to make bacon from scratch and how to feature bacon in brunch dishes, small bites, soups, salads, sides, entrees, and even cocktails and desserts, this full-color cookbook proves that bacon isn't just for breakfast anymore.
Frequently asked questions
Information
MEAT
BACON-WRAPPED PORK TENDERLOIN WITH CLAMS AND SWEET PEAS
10 ounces pork tenderloin Salt and freshly ground black pepper Ā½ pound sliced bacon 2 tablespoons canola oil 1 shallot, minced 1 small clove garlic, minced | 12 Manila clams, or small littlenecks (see Note) 2 tablespoons white wine 14 sugar snap peas, strings removed 1 tablespoon unsalted butter Ā¼ cup shelled peas | 1 cup pea leaves or pea sprouts (optional) 3 fresh mint leaves, julienned 2 fresh basil leaves, julienned Freshly squeezed lemon juice, for serving |
VEAL AND FOIE GRAS MEATLOAF WRAPPED IN BACON
1 cup olive oil 1 large white onion, diced Ā¼ cup minced garlic Ā½ pound foie gras 3 pounds freshly ground veal Ā½ cup chopped fresh flat-leaf parsley | Ā¼ cup chopped fresh thyme Ā½ cup fresh breadcrumbs 3 large eggs Ā½ cup molasses Ā½ cup ketchup or tomato sauce 2 tablespoons Worcestershire sauce | 1 tablespoon Tabasco sauce 15 slices thick-cut bacon Salt and freshly ground black pepper |
CARAMEL BRAISED PORK WITH PINEAPPLE
Ā½ cup plus 2 tablespoons sugar 1 tablespoon freshly squeezed lemon juice 2 tablespoons water 3 tablespoons soy sauce 3 tablespoons nam pla (fish sauce) 1 medium sweet potato, peeled and cut into Ā½-inch cubes | 1 cup pineapple, cut into Ā½-inch cubes, with juices Ā½ cup sake or white wine 1 tablespoon coarsely ground black pepper, plus more for serving 8 peeled, round, thin slices fresh ginger | 2 green onion ends, with roots, plus 1 green onion, sliced and thinly julienned, for garnish Salt 2 pounds pork belly, cut into Ā½-inch-thick slices |
NEW ENGLAND BAKED BEANS WITH BACON CRUST
1 pound dried navy beans or white beans (see Note) 1 medium sweet white onion, quartered, plus 2 cups diced sweet white onion 1 l... |
Table of contents
- Cover
- Half Title Page
- Title Page
- Copyright
- Contents
- Introduction
- Make Your Own Bacon
- Brunch
- Small Bites
- Soups, Salads, and Sides
- Pasta
- Fish
- Meat
- Desserts
- Contributorsā Biographies
- About Food Bank for New York City and Share Our Strength
- Acknowledgments
- Metric Conversions and Equivalents
- About the Author