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Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence Hardcover – October 1, 2006

26 customer reviews

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Editorial Reviews


"What a misguided few might still regard as a guilty pleasure, Joanna Pruess has ennobled with a panache usually reserved for foie gras, caviar, and truffles, to which we can now joyously add, BACON!"--John Mariani, food and travel columnist, Esquire magazine

"I have always considered pork to be an extremely versatile meat, but Joanna Pruess's brilliant book has inspired a myriad of ideas! She has explored and exposed the wonders of bacon, and her approach to cuisine is nothing short of imaginative and entertaining!"--Charlie Trotter
"Wake up and smell the bacon! Joanna Pruess has done it again with an irresistible compendium of innovative and delicious bacon recipes. Pigs of the world, be proud!"
-Faith Middleton, The Food Schmooze, WNPR

“If one is to be compromised, one of the better ways is to be Seduced by Bacon . . . an alluring prospect.”—Publisher’s Weekly (online cookbook listing)


“Charmingly exuberant.”—John Mariani’s Virtual Gourmet Newsletter

From the Inside Flap

Our love affair with bacon is passionate and enduring

Even its smell can transport us back to comforting times, and it has a taste like no other. Bacon evokes memories of caramel, wood fires, and mouth-watering home-cooked meals. Oh, those delectably succulent, salty, crunchy morsels!

Almost every dish can be made better with bacon. Not only does it flatter savories, it’s an admirable complement to sweets as well. Seduced by Bacon offers sensuous dishes for breakfast, lunch, dinner, dessert, and any time in between. Entice your guests with Pecan Waffles smothered in a Caramel-Bacon Sauce, arouse all your senses with an Open-Faced Cheddar & Turkey Bacon Sandwich with Beer-Glazed Onions, and finally, bewitch your taste buds with a French Apple Tart with Cheddar Cheese Crust & Sweet Brittle Topping.

Every cook and connoisseur—in fact, anyone who eats—will savor the delectable recipes, tantalizing photographs, and fascinating bits of “baconry” in this fresh and innovative cookbook.

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Product Details

  • Hardcover: 192 pages
  • Publisher: Lyons Press (October 1, 2006)
  • Language: English
  • ISBN-10: 1592288510
  • ISBN-13: 978-1592288519
  • Product Dimensions: 8.5 x 0.9 x 8.5 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #1,341,097 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

23 of 24 people found the following review helpful By Mrs. C. M. Lackowski on October 24, 2006
Format: Hardcover
I feel vindicated! I knew I loved bacon for several good reasons, and now we know that there are others out there just like me including the likes of James Beard & Julia Child. I love that the author educates and entertains us with the history of bacon. I'm a picture book lover and this book is loaded. Even if you can't cook (like me) you've got to try some of these recipes (the Bacon-Popped Popcorn is outrageously good).

Very cute Bacon Bits: "My favorite animal is bacon." - Fran Lebowitz
Five Yums Up!
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14 of 15 people found the following review helpful By John Matlock on February 16, 2007
Format: Hardcover
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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13 of 15 people found the following review helpful By B. Marold HALL OF FAMETOP 500 REVIEWER on August 18, 2007
Format: Hardcover
`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.
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4 of 4 people found the following review helpful By Midwest Book Review on February 5, 2007
Format: Hardcover
A whole cookbook just about bacon sounds rather odd; but when you factor in the idea that bacon can be served to compliment sweets, as well as form a component of savory dishes, you can see why a whole book dedicated to this culinary topic would be well warranted. Full-page color close-up photos blend with dishes ranging from Firecrackers - a cheese and shallot-enhanced bacon dish - to Old-Fashioned Shepard's Pie which includes bacon with its other ingredients. Even Pecan Waffles come with a Caramel-Bacon Sauce in this delicious survey expanding the dishes that can be enhanced by bacon. Dedicated bacon lovers and general-interest libraries strong in cookbooks will love Joanna Pruess and Bob Lape's "Seduced By Bacon"!.

Diane C. Donovan

California Bookwatch
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1 of 1 people found the following review helpful By Debra Wilson on August 25, 2014
Format: Paperback Verified Purchase
I bought this cookbook as a gift for my bacon-loving boyfriend. I do 98% of the cooking, and I was looking forward to trying out some new bacon-infused recipes. Unfortunately a lot of the recipes call for things I've never had on hand and many of which I've never seen at the store, and the only recipe we've tried has been the creamed spinach, which is insanely delicious. Because most of the recipes are impractical for us, I can't rate it higher, but it's till fun to flip through.
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Format: Paperback Verified Purchase
Got this book as a present for Mom for Christmas this year, flipped through it the the moment that it came in the mail.
The first recipe is the one that sold me on it, Pecan waffles with bacon maple syrup,. uhm, yes please and thank you.
Going through the cook book once shows many promising recipes to be made hopefully multiple times
The only thing that I dislike about the book at this point is the photo's. In the pages that they put the photo's there are more pictures of just "items" then there are of the actual recipes. Didn't understand how they decided to give the fullsized glossy pages to just mint leaves or what not, instead of the actual recipe facing that page.
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