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Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence
by Joanna Pruess (Photographer: Liesa Cole)
Product Group: Book
Publisher: The Lyons Press (2006-10-01)
ISBN: 1592288510
EAN: 9781592288519
Dewy Decimal #: 641.664
Hardcover: 192 pages
SKU: BX031-070117009
Condition: Used: Like New
Comments: Clean and shiny. Like new, not pricecut, no remainder mark.
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Editorial Reviews
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Product Description
A celebration of bacon, filled with gorgeous photographs and seductive new recipes both savory and sweet.
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Customer Reviews
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Revolting, dispicable to rever such unclean flesh...
Rating  (5)
Date: 2007-09-18
1 out of 2 customers found this reveiw helpful
I'm joking of course. But in this politically correct world, we must be considerate of all viewpoints. Such effusive praise for what a large percentage of the world's population consider an abomination is ahem, indelicate. I love bacon and the book serves up delicious delicacies that showcases the versatility of pork belly. I use to butcher as a kid and watch my grandfather cure bacon as did his father before him continuing back to the 1740's of Virginia.
I host an annual pig roast for my co-workers in Virginia, but in the interest of inclusivity will have to foregoe it in the future to keep from offending certain sensibilites. Ah how the world turns and our country changes...
There is another pending cookbook on bacon that is due to release Nov. 2007. It looks worth keeping an eye out for.
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Very Nice Book on Delectable Subject. Could have been better.
Rating  (4)
Date: 2007-08-18
9 out of 9 customers found this reveiw helpful
`Seduced by Bacon' by culinary writer Joanna Pruess, with assistance from her restaurant critic husband, Bob Lape, deals with what is easily the tastiest of Gentile culinary pleasures. It is certainly a time-honored tradition to dedicate an entire book to one very specialized subject such as lobster, mushrooms, or muffins. The only problem with this subject in a book of its own is the very popularity of the subject. This popularity means that virtually every other large cookbook will already have spent lots of space dedicated to the subject. All the most famous bacon recipes, such as the BLT, pork and beans, and bacon wrapped scallops will already have been done to death. And, anyone with a reasonably good cookbook collection will already have most of these recipes.
The well-worn subject is helped a bit by covering `bacon' in the broadest sense, including pancetta, Canadian bacon, English and Irish bacon (actually almost the same as Canadian bacon), gypsy bacon, ventricle (French for pancetta), guanciale (Italian for pig's jowls) and even prosciutto (which, to be sure, is not really bacon at all. The book also spends the expected time in talking about all the different ways bacon (standard American restaurant, standard, or thick-sliced) bacon is prepared. Like so many `cursory' treatments of obligatory material, I really miss a lot of fine details and illustrations. The biggest oversight is the fact that the good authors never get around to telling us how we can actually make our own bacon! This, I think, is not out of place, as virtually all good books on fresh sausage actually tell us how to make several different kinds of fresh sausage. And, my hero, Alton Brown even dedicated an entire `Good Eats' show to the details of actually making bacon. While I have no plans to make bacon myself, knowing exactly how it's done goes a long way in helping to find the very best specimens.
But, for a relatively modestly list priced book, this still has much to offer in original recipes, as Ms. Pruess makes a point in saying that the has not collected all the `classic' recipes she can, but has concocted many of her own, although almost all are variations on standards, and, to be sure, there are certain standards, like the above mentioned BLT and pork and beans which cannot be denied. The recipe chapters cover:
Breakfast & Baked Goods
Appetizers & Snacks
Salads & Soups
Sandwiches
Seafood
Poultry & Meat
Pasta, Beans & Grains
Vegetable Side Dishes
Desserts
The last chapter of four recipes may be the most surprising. Bacon's high fat content goes well with rich desserts, but its salty side would seem to ruin the sweet stuff. Of the four, the combination with apple and nutmeg-seasoned cantaloupe seems to work, but the ice cream and combination with chocolate I leave to the Iron Chef competitors and their judges to taste.
The book has many `bacon bits', sidebars of miscellaneous info, all of it interesting, but not very deep. If you love bacon and can get this cheap, it's a great buy.
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Smell the bacon!
Rating (5)
Date: 2007-07-15
1 out of 2 customers found this reveiw helpful
Yum...one can never have too many recipes for this delish food and THIS book with beautiful pictures and recipes fits the bill! I could literally...smell the bacon.
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A+, and then some.........
Rating (5)
Date: 2007-05-16
2 out of 3 customers found this reveiw helpful
What a fantastic book! I loved it. The bacon variations alone make this book priceless. Do yourself a favor and bring home SBB!
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At First it Sounds a Little Weird
Rating (5)
Date: 2007-02-17
10 out of 10 customers found this reveiw helpful
I've always loved filet with bacon wrapped around it. And there are bacon hamburgers, and BLTs. Then a few years ago I discovered shrimp wrapped in bacon. Then I saw the cover of this book, and that was all it took. The cover has a picture of Salmon, with some kind of glaze and a couple of slices of bacon draped over it. What a great idea! - The recipie is on page 94.
And on page 105 there's Jamaican Jerked Shrimp, mushrooms & tomatoes (with bacon of course). The good thing here is that you don't even have to wrap the bacon around the shrimp.
Then there's chicken, turkey, lamb, short ribs, rabbit. And who would have thought of a peanut-butter and bacon sandwich -- just wait 'til you try it.
By now you should have the idea. Here's about a hundred different ways to use bacon to enhance foods. Some I haven't tried yet, but am going to. A couple really have me wondering: Pecan-Brown Sugar and Bacon Ice Cream. Ice Cream?
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