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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?!
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
1)I cook a whole lot. I often wonder if I spend more time in the kitchen than I do doing everything else combined.
2)I am not what you would call a "reader." I very rarely read non-fiction books for pleasure. It is hard to engage me long enough to get really interested in something unless it has a great story line.
3)I don't like cookbooks much. I think this goes back to #1. I am not the kind of person who looks up a great recipe, goes out and gets everything I need for it & comes home to cook it up. I am more the kind who opens the fridge, freezer, and/or pantry and uses whatever I have to whip up a meal. Cookbooks just don't usually fit into that.
Enter Beyond Bacon...
I ordered a whole pig from my favorite local farm last year and have been cooking my way through it. When Stacy announced that she and Matt were working on Beyond Bacon, I was excited to have some new ideas to add into my family's menu rotation. I saved several of the more uncommon cuts so that I could try them using recipes in the book. When I was lucky enough to get a preview copy, I flipped through it and was immediately drawn in by the amazing photographs. The food looked incredible. Kudos to Aimee! I got it home and hoped to get some time to check it out. Then it got lost in the shuffle of life with kids. When I finally got a moment of quiet, I decided to reach for it. That was it. It had me at Bacon. I sat and read the entire thing. For several hours. I thought everything looked and sounded amazing, but still wasn't sure about using a cookbook for my family's meals, so I decided to look for recipes that I could make using just with what I currently had in the house. I hoped to find maybe one or two. I started writing them down and once I got to fifteen recipes I stopped writing. That's right, over fifteen recipes with no special grocery shopping needed! Finally a book that just used wonderful real food ingredients that I buy anyway. Amazing!
Things I love about Beyond Bacon:
*Wonderful information at beginning
*Layout of the pages was very easy to navigate
*Mouth-watering pictures of every recipe
*"Notes" or "Tips" listed on many recipes were extremely helpful
*Engaging story and/or information in the intro paragraph to each recipe
*Division of the recipe sections by preparation
*Farm house aesthetic
*Recipes with real, whole foods without too many hard to find ingredients
*Focus on pastured meats from sustainable, local sources
*Encouragement and ideas for nose to tail eating
*Great index listing both recipes and ingredients
*Easy to follow instructions (even on more difficult preparations)
Things I would've loved to see:
*Full recipe list in one place (They are listed in the front of each section.)
*Sample menus/combinations (There are some suggestions at the bottom of several recipes, but it left me wanting even more.)
*A few more green vegetable recipes. (My family eats a whole lot of green veggies.)
I set out to start testing and wanted to start with a cut I had been saving for months, the jowls. I set myself to work on this one recipe and I worked my way through the it (with lots of help from my little kitchen helpers). Once I was done with the recipe, I had a lovely pot of broth just asking to be used and some extra fat that I had trimmed from the jowls. I flipped through again and found the egg-drop soup, lard and crispy lardons. I got four recipes out of my one jowl recipe! I love it when nothing goes to waste and we all eat well because of it. I had planned on only making that recipe before writing this, but then I just couldn't help myself. I had to try more, so off I went to cook. We are still eating our way through all the wonderful food!
Recipes I've tried so far:
*Lard - Was incredibly easy to do following the instructions in the book. I have only ever done it in the crock pot before and mine has often been dark. It was a beautiful snowy white this time!
*Asian Short Ribs - These were incredible! I'm still thinking about how good they are. Darn. Now I have to go order some more short ribs.
*Egg Drop Soup - I loved this! What a wonderful way to have some protein with your healing bone broths. This will likely become a staple for me.
*Ham Pot Roast with Horseradish Mustard Glaze - I love horseradish and this did not disappoint.
*Hawaiian Pork Roast - The sweetness of the pineapple was delicious with the flavor of the meat and spices in the marinade.
*Perfect Pork Chops - Just like Stacy says in the book, I think me and steak have officially broken up. Pork chops are my new one and only.
*Crispy Lardons - My kids ate these for an evening snack. With a spoon. Enough said.
*Green Papaya Salad with Poached Jowl - Amazing flavors in this one! Will definitely be making again!
*Mashed Cauliflower - The creaminess was delicious. I added some fresh herbs and loved it!
*Faux-Tato Salad - The only one that got mixed reviews, but we were never big potato salad people anyway. I was intrigued by cooking jicama as I have always eaten it raw. It does cook up to a potato-like consistency, but I think I still prefer it raw.
*Sauteed Green Beans - A huge crowd pleaser. Will enter dinner rotations immediately.
*Rosemary Carrot Mash - Another huge pleaser! We make carrots all the time but have never mashed them. So yummy!
*Baconnaise - I am a huge fan of mayonnaise but hate all the junk that is usually in store bought versions. I've made my own many times, but this one is going to be my new favorite, for sure.
Ones I plan to try soon:
*Triple Chocolate Freezer Fudge
*Sweet Potato Drop Biscuits
...Who am I kidding? I want to try them all!
The first section of the cookbook is level-setting, explaining "Why we wrote this love letter to pork," and it goes into more than why and how to find pastured pork, but also practical advice on how to order a whole pig (including what a cut sheet looks like: what thickness do you want the chops? what do you want to do with the loin?).
But then it dives into the meat (heh) of the book, which is where Beyond Bacon shines. Chapters are divided into the basics (lard, stock, sausages and cured meats); grilled and smoked recipes; soups and stews; braised and roasted pork; conventional preparations (e.g. pork chops, meat loaf); fried lard goodness; veggies and sides; sauces and dressings; sweet things. Just about every recipe has pork in it (at least lard) so don't pretend you'll find anything here to feed your vegetarian friend at Thanksgiving.
In the 6 weeks I've owned the book, I've made several things. Apple ginger tenderloin was really excellent, and didn't require much more preparation than "Throw it into a pan in the oven." (I could have used 3 apples instead of 4, though.) One salad was an absolute winner, made with prosciutto and figs (well, okay, dates; I couldn't find figs at the store). The biscuits -- made with blanched almond flour, tapioca flour, and coconut flour -- were very good, and the closest I've come to scratching my "I was biscuits!" itch. Spaghetti squash alla carbonara was... just okay. (I think I keep TRYING to like spaghetti squash more than I actually do; at any rate it's the best thing I've found to do with one of them.)
Best of all, Beyond Bacon encouraged us to make lard, which turned out great. (We used a slow cooker, turned to high, which kept us from having to worry about burning anything.)
One criticism: Whoever did the book's index should be sent to bed without dinner. The index is terrible. We knew there were biscuit recipes somewhere in here... but no listing for biscuits? Oh, it's under _homestyle biscuits_ in the Hs. Italian sausages are listed between Insanely awesome meatloaf and Italian tomato pork chop. Not in the Ss.
Despite that quibble, this is an excellent cookbook. It probably would not be the first paleo cookbook I bought -- Dana Carpender's 500 Paleo Recipes still holds that honor -- but it is very, very good indeed.