Bacon Nation: 125 Irresistible Recipes

Workman Publishing
5
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Everything tastes better with bacon. One of those flavor-packed, umami-rich, secret-weapon ingredients, it has the power to elevate just about any dish, from soups to souffle ́s, braises to bread pudding.


Peter Kaminsky and Marie Rama know just how to employ it. Peter is the author of both Pig Perfect—a paean to the noble swine—and, most recently, Culinary Intelligence, which argues that the healthiest way to eat is to eat less but really well. He and Marie know that adding irresistible bacon transforms an ordinary dish into an extraordinary one.


Bacon Nation is a bacon-lover’s dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats—Brawny Bacon Beef Bourguignon, Saltimbacon; poultry—Paella with Chicken and Bacon; fish—Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta, including an update of the classic Roman dish Bucatini all’Amatriciana. Even dessert: Rum Ice Cream with Candied Bacon Chips and Chocolate-Peanut-Bacon Toffee. Or, as Homer Simpson would say, Mmmm, bacon.

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About the author

Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He lives in Brooklyn, New York.

Marie Rama is a recipe developer, food writer, and coauthor of Cooking Basics for Dummies and Grilling for Dummies. She lives in Yonkers, New York.

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Additional Information

Publisher
Workman Publishing
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Published on
May 7, 2013
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Pages
320
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ISBN
9780761176961
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Language
English
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Genres
Cooking / Courses & Dishes / General
Cooking / General
Cooking / Specific Ingredients / Meat
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Content Protection
This content is DRM protected.
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Eligible for Family Library

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Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.
 
Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.
 
Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with:
 
Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.
 
No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.


Winner – 2011 James Beard Cookbook Award – Single Subject Category
For many of us the idea of healthy eating equals bland food, calorie counting, and general joylessness. Or we see the task of great cooking for ourselves as a complicated and expensive luxury beyond our means or ability. Now Peter Kaminsky—who has written cookbooks with four-star chefs (for example, Daniel Boulud) and no-star chefs (such as football legend John Madden)—shows us that anyone can learn to eat food that is absolutely delicious and doesn’t give you a permanently creeping waistline.
Just a couple years ago, Kaminsky found himself facing a tough choice: lose weight or suffer the consequences. For twenty years, he had been living the life of a hedonistic food  and outdoors writer, an endless and luxurious feast. Predictably, obesity and the very real prospect of diabetes followed. Things had to change. But how could he manage to get healthy without giving up the things that made life so pleasurable? In Culinary Intelligence, Kaminsky tells how he lost thirty-five pounds and kept them off by thinking more—not less—about food, and he shows us how to eat in a healthy way without sacrificing the fun and pleasure in food.
Culinary Intelligence shows us how we can do this in everyday life: thinking before eating, choosing good ingredients, understanding how flavor works, and making the effort to cook. Kaminsky tells us what we need to give up (most fast food and all junk food) and what we can enjoy in moderation (dessert and booze), but he also shows us how to tantalize our tastebuds by maximizing flavor per calorie, and he makes delectably clear that if we eat delicious, flavorful foods, we’ll find ourselves satisfied with smaller portions while still enjoying one of life’s great pleasures.
An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

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