- Hardcover: 304 pages
- Publisher: Victory Belt Publishing; 1 edition (July 2, 2013)
- Language: English
- ISBN-10: 9781936608232
- ISBN-13: 978-1936608232
- ASIN: 1936608235
- Product Dimensions: 8 x 1 x 10 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 265 customer reviews
- Amazon Best Sellers Rank: #512,300 in Books (See Top 100 in Books)
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Beyond Bacon: Paleo Recipes that Respect the Whole Hog Hardcover – July 2, 2013
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This brilliant book brings the do it yourself mantra to pork. The art and skill of healthy eating can be regained by marrying the ecologically-sound farm to the delightful tastes and textures of delectable dining. -Joel Salatin, Polyface Farms
At our house we have a love affair with pork and Beyond Bacon was exactly the book we needed to be better educated as to how to order our pastured pigs, and prepare them to make the most of every last delicious bite. Our plates of pastured pork have never tasted so perfect! -Mira and Jayson Calton, PhD, authors of Rich Food, Poor Food and Naked Calories
A jam-packed resource for fans of sustainable whole beast feasting, Beyond Bacon educates and inspires home cooks with gorgeous photography and eye-popping recipes. Head-to-tail eating has never looked so good. - Michelle Tam and Henry Fong of Nom Nom Paleo
If you have yet to experience the true pleasure of nose to tail cooking, or you have just been too intimidated to tackle the venture, this is the book to expand your horizons. - George Bryant of Civlized Caveman Cooking and author of Caveman Feast
Eating from "nose-to-tail" is not only good for your wallet, it's good for your health. In Beyond Bacon, Stacy Toth and Matthew McCarry apply this important but lost art to eating the whole hog. They provide practical tips on everything from finding affordable pastured pork, to working with lard, sausages and cured meat, to making flaky and delicious Paleo pie crusts. If you're tired of the standard Paleo fare, or you're looking for ways to save money without skimping on flavor, Beyond Bacon should find a place on your shelf (as it has on mine!). - Chris Kresser, M.S., L.Ac
With the strong farm-to-table and Paleo lifestyle movements on the rise, we are becoming more in-touch and connected to the source of the food we're eating - and this means we're buying more whole animals directly from our local farmers. This is a fantastic effort, but what's a home cook to do with parts unknown? That's where Beyond Bacon comes to the rescue. This stunning book takes the guesswork out of how to make the best use of every part of the pig. It's a must-have in any nose-to-tail diner's home. Diane Sanfilippo of Balanced Bites, author of Practical Paleo and The 21 Day Sugar Detox
Beyond Bacon takes the questioning out of how to create gorgeous meals from every piece of the pig. The pictures create a story and make you feel comfortable trying a different cut of meat or a new cooking technique in the comfort of your own kitchen. -Juli Bauer of PaleOMG and author of OMG That's Paleo?
Beyond Bacon will clearly and accurately explain the science behind the health benefits of pork, especially from sustainably-farmed, healthy pigs. Yes, eating pasture-raised pork will make you healthier! - Sarah Ballantyne, PhD of The Paleo Mom and author of The Paleo Approach
From the Author
Some of our most frequently asked questions are answered on our blog (PaleoParents), including:
Wait, is that CORN DOGS on the cover? How is that even possible?!
I am not a "great cook" or very adventurous, will I still like Beyond Bacon? I need simple!
I can't find pork bones or I have another stock on hand, can I use an alternative animal stock for your recipes? Can I buy lard at the store? What kind of almond flour did you use?
My family has food sensitivities beyond Paleo, how much of Beyond Bacon includes eggs and nuts? Is it Autoimmune-protocol friendly?
What about recommendation to avoid pork?
The book recommends cooking some cuts of meat until they are medium rare, isn't that going to kill me?
It is almost impossible to find good quality pork where I live. I can't find a farmer that doesn't feed their pigs GMO supplemental feed.
Isn't all that saturated fat dangerous?!
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What can I say? I love this book. First of all, I love the attention to detail, such as "Difficulty", "Time to Table", "Serves', and even "Equipment". You'll find this and other information at the beginning of every recipe, no matter the category. This is so helpful to me, as I really don't care to go through the whole recipe first to figure out what tools I have to use. Having said that, you WILL find some unusual kitchen items in your equipment list... like a meat grinder, sausage stuffer, and a smoker.
What will you learn in the book? Well, everything! Lard, stock, sausages, cured meats. Heck, you'll learn how to make head cheese. And yes, I will admit that I am absolutely, positively grossed out by head cheese. I can't even bear to think of the stuff. I saw one picture somewhere once, and that was enough to send me over the edge. But you'll also learn to make kielbasa... and when I say, you'll learn to make it, I mean, you will actually be making your very own kielbasa sausage, which you will then stuff in to pork casings. How cool is that?
My favorite recipe in the entire book? The German Schweinshaxe. OF COURSE! (And I don't think the name is unappealing at all as they say in their little blurb about Schweinshaxe!) I want to sink my teeth into it every time I look at the picture.
Some of the other categories in the book are Fried Lard Goodness, Veggies & Sides, Sauces and Dressings, Soup and Stews, and of course you'll also find desserts, because every good cookbook has to have a dessert section.
Also, in the beginning of the book there is lots to read... a little history, a little science, and of course lots of great, passionate writing on why they "wrote this love letter to pork".
I have never in my life made my own sausage or my own bacon... I've never smoked meat... and I've never, and will never make head cheese. But the truth is, that with this book I will actually be tempted to try. I will no longer feel that I need to leave this stuff up to the butcher, if I don't want to. And that feeling alone is empowering! Back to the roots is the motto of this book, as it beautifully combines the message how to leave our modern (and oh so quick) ways without having to sacrifice what the 21st century has made possible for us.
So, go ahead, get your copy of Beyond Bacon. It truly is money well spent.
The hog has gotten a bad rap over the past few decades, however, Americans are beginning to believe, again, that saturated fat, pork, and lard are not what's bad for your health. We can thank the Paleo movement and well-known and influential doctors for debunking this false belief and bringing back the bacon! And as Stacy would say, "Praise the Lard" for that!
My husband and I prefer to buy our meat in bulk from a local farmer. So, what excited me the most about Beyond Bacon was that it is a cookbook devoted to recipes using all parts of the hog. Our ancestors never wasted any part of an animal, but in today's society we have become picky with our "skinless boneless" faux-meat. We aren't truly nourishing our body's the way we used to. This cookbook teaches you to render your own lard, how to make pork stock, and recipes from Lengua Carnitas and Head Cheese to chewing on Curried Cracklin's or whipping up a batch of Savory Bacon Jam. All of them are beautiful and deeply nourishing.
Beyond Bacon is a beautiful cookbook from the HARD cover right down to the rustic and gorgeous pictures that make you wish you live on a farm. You, literally, want to make that recipe you are looking at ASAP! Stacy and Matt make each recipe very personal, giving you glimpses into their personal lives with stories of how the recipes came about:
"Growing up, Stacy often helped her mother prepare dinner. She'd sit at the kitchen table snapping green beans as her mom told stories about her own mother's southern cooking..." (Beyond Bacon, pg. 216)
Food has always been celebrated and Beyond Bacon gives you a reason to grab your kids, relive childhood memories, and make new ones.
This is exactly what I did! The kids and I made Yellow Lard Cake (pg. 286). As with every recipe in the book, I found it very simple to read the directions. I love that on each recipe there is a column on the left that tells you the difficulty, gives you the yield, reminds you to turn your oven on, and then lists the ingredients. I've always found it confusing when cookbooks combine all this info on one paragraph. The recipe of Yellow Lard Cake was just as simple to follow. We made one substitution. We substituted bacon fat for the lard...which is essentially the same thing, however bacon fat has a slight taste of bacon. I always have a beautiful jar of bacon fat in the fridge!
We added a whipped avocado frosting to top it off, then devoured the delicious cupcakes, one-by-one, till they were gone. Both my kids preferred the cupcake more than the frosting and ended up removing the frosting before eating the cupcake! Since we used bacon fat instead of lard, I thought they would taste like bacon, but there was no bacon-y taste after they were cooked.
All-in-all, I am very happy with this cookbook. I have made a few more recipes from it (just devoured them before taking a picture to share) like the Bacon Wrapped Dates (pg. 278), Shaken & Baked Pork Chops (pg. 160), and the Sautéed Cabbage (pg. 228). None have disappointed...in fact all had me licking my fingers wishing for more.
These are just a glimpse of what is inside this cookbook. You need more...you need this cookbook. It's filled with 116 recipes that are solely devoted to utilizing every part of the most frugal and budget friendly animal...the hog.