Bacon

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Author:
Thompson, Fred, 1953-
Series:
Savor the South Cookbooks
Language:
English
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Cary Regional - Adult Non-Fiction has 2
641.6 THOMP
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641.6 THOMP
Eva H. Perry Regional - Adult Non-Fiction
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ISBN:
9781469630113
9781469630120
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Grouping Information

Grouped Work ID1474c437-4ef8-a66b-84b6-7cbd74b1eac4
Grouping Titlebacon
Grouping Authorfred thompson
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-05-06 03:07:59AM
Last Indexed2024-05-06 03:14:41AM

Solr Fields

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0
accelerated_reader_reading_level
0
author
Thompson, Fred, 1953-
author_display
Thompson, Fred
available_at_catalog
Cary Regional
East Regional
Eva H. Perry Regional
North Regional
Oberlin Regional
Southeast Regional
West Regional
collection_catalog
Adult Non-Fiction
detailed_location_catalog
Cary Regional - Adult Non-Fiction
East Regional - Adult Non-Fiction
Eva H. Perry Regional - Adult Non-Fiction
North Regional - Adult Non-Fiction
Oberlin Regional - Adult Non-Fiction
Southeast Regional - Adult Non-Fiction
West Regional - Adult Non-Fiction
display_description
From the earliest days of European settlement in the South, as in many rural economies around the globe, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts—notably, bacon—became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinary history and outsized contributions to the table. 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.
Today, for regular eaters and high-flying southern chefs alike, bacon has achieved a culinary profile so popular as to approach baconmania. But Thompson sagely notes that bacon will survive the silliness. Describing the many kinds of bacon that are available, Thompson provides key choices for cooking and seasoning appropriately. The book's fifty-six recipes invariably highlight and maximize that beloved bacon factor, so appreciated throughout the South and beyond (by Thompson's count, fifty different styles of bacon exist worldwide). Dishes range from southern regional to international, from appetizers to main courses, and even to a very southern beverage. Also included are Thompson's do-it-yourself recipes for making bacon from fresh pork belly in five different styles.
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
1474c437-4ef8-a66b-84b6-7cbd74b1eac4
isbn
9781469630113
9781469630120
last_indexed
2024-05-06T07:14:41.160Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.6 THOMP
owning_library_catalog
Wake County Public Libraries
owning_location_catalog
Cary Regional
East Regional
Eva H. Perry Regional
North Regional
Oberlin Regional
Southeast Regional
West Regional
primary_isbn
9781469630113
publishDate
2016
publisher
The University of North Carolina Press
recordtype
grouped_work
series
Savor the South Cookbooks
series_with_volume
Savor the South Cookbooks|
subject_facet
Cookbooks
Cooking (Bacon)
Cooking, American -- Southern style
title_display
Bacon
title_full
Bacon / Fred Thompson
Bacon a Savor the South cookbook
title_short
Bacon
topic_facet
Cooking & Food
Cooking (Bacon)
Cooking, American
Nonfiction
Southern style

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record_details

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ils:722423BookBooksEnglishThe University of North Carolina Press[2016]132 pages ; 23 cm
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