Seduced by Bacon: Recipes & Lore about America's Favorite Indulgence (Hardcover)

by Joanna Pruess (Author), Liesa Cole (Photographer)
Key Phrases: browned cooking bits, preheat your oven, bacon cubes, Granny Smith, Tomato Coulis, Wonder Bread (more...)

Editorial Reviews

Review

"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

Product Description

A celebration of bacon, filled with gorgeous photographs and seductive new recipes both savory and sweet.

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Product Details

• Hardcover: 192 pages
• Publisher: The Lyons Press (October 1, 2006)
• Language: English
• ISBN-10: 1592288510
• ISBN-13: 978-1592288519
• Product Dimensions: 8.7 x 8.6 x 1.1 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars See all reviews (7 customer reviews)
• Amazon.com Sales Rank: #78,796 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful:

5.0 out of 5 stars Devoured it from cover to cover!, October 24, 2006

By	Mrs. C. M. Lackowski "La Dee Da" (Midwest) - See all my reviews (REAL NAME)

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!

10 of 10 people found the following review helpful:

5.0 out of 5 stars At First it Sounds a Little Weird, February 16, 2007

By	John Matlock "Gunny" (Winnemucca, NV) - See all my reviews (REAL NAME)

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?

5 of 5 people found the following review helpful:

4.0 out of 5 stars Very Nice Book on Delectable Subject. Could have been better., August 18, 2007

By	B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 50 REVIEWER)    (REAL NAME)

`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.