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Bacon Nation : 125 Irresistible Recipes
by Peter Kaminsky and Marie Rama and Lucy Schaeffer

Overview -

Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffles, braises to bread pudding.

Peter Kaminsky and Marie Rama know just how to employ it.  Read more...


 
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More About Bacon Nation by Peter Kaminsky; Marie Rama; Lucy Schaeffer
 
 
 
Overview

Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffles, braises to bread pudding.

Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both "Pig Perfect" a paean to the noble swine and, most recently, "Culinary Intelligence," which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one.

"Bacon Nation" is a bacon-lover s dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats Brawny Bacon Beef Bourguignon, Saltimbacon; poultry Paella with Chicken and Bacon; fish Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, "Mmmm, bacon.""

 
Details
  • ISBN-13: 9780761165828
  • ISBN-10: 0761165827
  • Publisher: Workman Publishing
  • Publish Date: May 2013
  • Page Count: 310


Related Categories

Books > Cooking > Specific Ingredients - Meat

 
BookPage Reviews

Bring home the bacon

Baconistas rejoice—there’s a new cookbook just for you. Bacon Nation by Peter Kaminsky and Marie Rama is a pleasure-packed paean to that irresistible, smoky, sweet, salty, sizzling, sensuous, soul-satisfying ingredient. In 125 recipes, these resourceful chefs, who believe that “everything is better with bacon,” demonstrate that it’s a real gastronomic star and that a little bacon can “turn a dish from blah to beautiful.” Here, dishes you’re probably familiar with—like Osso Buco, Paella, Chicken Tagine, Shrimp Risotto, Mediterranean Seafood Stew, Minestrone, Caponata, Cheese Straws, Stuffed Tomatoes and even Sweet Potato Pancakes—are all enhanced by the addition of bacon. And there are new treasures to be tried: Pork roast is stuffed with bacon and black mission figs; brussels sprouts are tossed with apples and bacon; and a Downside-Up Apple-Bacon-Pecan Muffin makes a great breakfast treat, as does French Toast Bread Pudding with Bacon and Cinnamon. Every recipe is introduced with a charmingly chatty, informative header note, and the instructions are thorough and thoroughly helpful.

LIGHT MY FIRE
Michael Chiarello is a big believer in cooking over live fire—a craft that’s a step up from laid-back grilling and backyard barbeque. He believes that fire not only adds flavor, but also makes any meal more festive, whether a midweek dinner at home or a grand family reunion. To make believers of us all, he’s written Michael Chiarello’s Live Fire: 125 Recipes for Cooking Outdoors, with detailed explanations of how to use different kinds of fuel (wood, charcoal, gas), how to use a variety of indoor (you can cook in your fireplace) and outdoor equipment (grill, plancha, fire pit, hot box and rotisserie), the techniques needed for each, and how to choose what you cook based on where you cook it. On an ordinary Wednesday, make Grilled Mushrooms with Sausages, Onions and Peppers and treat the kids (of any age) to Malted Hot Chocolate with Fire-Toasted Marshmallows. Try Lamb Burgers with Ember-Roasted Onion Purée, or, if you have the time and the crowd to go whole hog, consider a whole lamb or pig on an iron cross.

TOP PICK IN COOKBOOKS
Pati Jinich left a think tank in Washington, D.C., to devote herself to making and celebrating Mexican food, starring in her own PBS cooking series and becoming the official chef of the Mexican Cultural Institute. And I’m so glad she did. Her debut cookbook, Pati’s Mexican Table, invites you in, explains the ingredients (most are widely available) and shows you how to cook like a Mexican mama. Pati offers not the cheese-drenched, gluey stuff we norteamericanos so often mistake for Mexican, but the simple, healthy, comforting, sensational food that’s served in homes. If you start with salsas and pickles, you’ll have the homemade zingers that add that olé element. Move on to the marvels of Mexican soups, salads, sides, vegetarian dishes and a full range of mains, including lime-marinated Creamy Poblano Mahimahi, Shredded Pork in Ancho-Orange Sauce and a spectacular Mexican Thanksgiving Turkey with chorizo-charged stuffing—and don’t forget the desserts like Sweet Plantain Fritters and Guava Cheesecake. ¡Buen provecho!

 
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