Bacon. It’s one of those foods that evoke smiles and salivation no matter when it’s served. Bacon Nation by Peter Laminsky and Marie Rama illustrates that bacon isn’t just for breakfast – as if.
In addition to 125 recipes, from the obvious Bacon-Wrapped Shrimp to the creative Bacon Jam – and that’s just among the appetizers, side dishes, salads, desserts, even poultry, featuring the favored pork product are included.
Last Christmas a friend shared her recipe for what she called “Bacon Crack” due to its addictive qualities. It featured a sweet and savory rub. Bacon Nation doesn’t contain this particular tasty treat, but has several others in the same category, such as Peanut Butter Bacon Cookies. Although not as sinful as Bacon Crack, they are easy to eat.
As with most well-executed cookbooks, Laminsky and Rama don’t rely on recipes alone, even though they could. The authors’ first chapter is dedicated to tips for purchasing and cooking bacon. They recommend thick cut for most of the recipes, and explain the difference between dry and wet cured. The former is rubbed with salt (often pepper, occasionally salt;) and the latter is brined.
Each section, or chapter, features a brief prologue, and individual recipes are accompanied by an also-brief introduction. These range from explanations of how the recipes came about or what was done to modify them for the home cook.
Chapter 12, by the way, is entitled “Breakfast Means Bacon.” Since it comes near the end, I really don’t believe the authors/chefs.
Bacon Nation
Four Bookmarks
Workman Publishing, 2013
310 pages, including photos and index
The Blue Page Special 