| 作者简介：James Villas was the food and wine editor of Town & Country magazine for twenty-seven years. His work has also appeared in Esquire, Food & Wine, Gourmet, Bon Appétit, Saveur, the New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award, he has won two James Beard Awards for journalism, and he received Bon Appétit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food, including My Mother's Southern Kitchen, Crazy for Casseroles, Between Bites, Stalking the Green Fairy, and, most recently, The Glory of Southern Cooking. |
| PREFACE. INTRODUCTION: THE INTERNATIONAL WORLD OF BACON. What Is Bacon? A Short History of Bacon The Curing and Smoking of Bacon International Styles of Bacon Buying Bascon Storing Bacon Cooking Bacon Saving and Cooking with Bacon Fat Bacon and Health Mail-Order Sources for Premium Bacons CANAPÉS AND APPETIZERS. BREAKFAST AND BRUNCH DISHES. SOUPS AND CHOWDERS. SALADS AND SANDWICHES. CASSEROLES AND STEWS. MAIN COURSES. VEGETABLES AND FRUITS. PASTA AND RICE. BREADS. DESSERTS. ACKNOWLEDGMENTS. INDEX. |
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