Savoring the South
Dec. 28, 2016
by MEAT+POULTRY Staff
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The Univ. of North Carolina Press released ‘Bacon’, the latest entry in the ‘Savor the South’ cookbook series.
Written by Fred Thompson, editor of Edible Piedmont magazine and the author of several well-known cookbooks, ‘Bacon’ serves up the culinary history of the ever-popular pork belly and itscontributions to Southern cuisines. Thompson describes the different kinds of bacon available and even provides DIY recipes for five styles of homemade bacon.
“Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods,” according to the Univ. of North Carolina Press.