ISBN: 9781469630113 - bacon: a savor the south cookbook (savor the south cookbooks) (9 Ergebnisse)

Hardback. Zustand: Good. 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.…

Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

hardcover. Zustand: Very Good.

hardcover. Zustand: Good.

Zustand: New. pp. 128.

Hardcover. Zustand: Brand New. 128 pages. 8.75x6.00x0.75 inches. In Stock.

Zustand: New. Series: Savor the South Cookbooks. Num Pages: 128 pages. BIC Classification: 1KBBS; WBT. Category: (G) General (US: Trade). Dimension: 229 x 152 x 20. Weight in Grams: 367. . 2016. Hardback. . . . . Books ship from the US and Ireland.

Buch. Zustand: Neu. Neuware - From the earliest days of European settlement in the South, as in manyrural economies around the globe, cured pork became a main source of sustenance,and the cheaper, lower-on-the-hog cutsnotably, baconbecamesome of the most important traditional southern foodstuffs. In this cookbook,Fred Thompson captures a humble ingredient's regional culinaryhistory and outsized contributions to the table. Delicious, of course, straightout of the skillet, bacon is also special in its ability to lend a unique savourysmokiness to an enormous range of other foods.Today, for regular eaters and high-flying southern chefs alike, baconhas achieved a culinary profile so popular as to approach baconmania. ButThompson sagely notes that bacon will survive the silliness. Describing themany kinds of bacon that are available, Thompson provides key choices forcooking and seasoning appropriately. The book's fifty-six recipes invariablyhighlight and maximize that beloved bacon factor, so appreciated throughoutthe South and beyond (by Thompson's count, fifty different styles ofbacon 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 fromfresh pork belly in five different styles.…

Gebunden. Zustand: New. From the earliest days of European settlement in the US South, 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.