{ "item_title" : "The Science of Bacon", "item_author" : [" Tj Allen "], "item_description" : "THIS WAS NEVER ABOUT BREAKFASTThere is a moment-quiet, unannounced-when raw pork becomes bacon. It does not look dramatic. There is no ceremony. No visible threshold. Just a series of small, controlled violations: salt introduced, moisture extracted, proteins altered, time extended beyond freshness, heat applied until transformation becomes irreversible. And then-suddenly-it is bacon. Crisp. Aromatic. Structurally confident. Socially unstoppable. People will cross rooms for it. Wake earlier for it. Forgive errors elsewhere because of it. And this is where the misunderstanding begins.", "item_img_path" : "https://covers2.booksamillion.com/covers/bam/9/79/819/507/9798195071653_b.jpg", "price_data" : { "retail_price" : "19.95", "online_price" : "19.95", "our_price" : "19.95", "club_price" : "19.95", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }

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