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''The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food'' is a cookbook on bacon by James Villas. It was published by Wiley in 2007. Villas is a former food editor for ''Town & Country'' magazine, and ''The Bacon Cookbook'' is his 15th book on food. He notes on the book's jacket that he was "beguiled by bacon since he was a boy."〔 He describes the appeal of bacon in the book's preface, and in the introduction recounts the history of the product, as well as its variations from different locations internationally. Chapters are structured by type of recipe and food course, and in total the book includes 168 recipes. The book received generally positive reception in book reviews and media sources, receiving praise in ''Publishers Weekly'' and ''Library Journal''. In 2009 the National Pork Board highlighted recipes from the book for International Bacon Day. Chef Bobby Flay highlighted one recipe from ''The Bacon Cookbook'', for "Bacon-Wrapped Figs Stuffed With Almonds In Port", as one of his favorites.〔 ''AM New York'', ''The Baltimore Sun'', and the ''Star Tribune'', recommended the book in articles on suggested gift-giving ideas. ''The Independent'' highlighted the book as number 11 on a list of "The 50 Best Cookbooks". ==Content summary== In the preface to the book, Villas states that vegetarians and those that do not eat pork for religious reasons are "haunted instinctively by the sensuous, irresistible enticement".〔 He asserts, "There's no one who doesn't love bacon. It's the greatest food God has ever created."〔 Villas asks, "Who, under any circumstances, is not rendered almost helpless by the tantalizing sound of bacon sizzling slowly in a skillet, by the taunting backwoods aroma that permeates the air ...?"〔 He notes that "the greatest and most beloved food on earth" is one of the worlds oldest forms of cooked meat. The author comments on the surge in interest in bacon products in the years prior to the book's publication, "Just the 40 percent increase in bacon consumption in the United States over the past five years might have justified my writing this book." The book includes photographs by Andrea Grablewski.〔 The introduction contains a guide to "the international world of bacon",〔 and Villas compares dishes Salt Pork and Pancetta; and Paprikaspeck and Bauchspeck.〔 The introduction also includes a list of places to receive mail-order products.〔 The book goes over the history of curing bacon, discussing the various international traditions.〔 Smokehouses listed as resources in the book include Benton's in Tennessee, Newsom's in Kentucky, Edwards & Sons in Virginia, Nueske in Wisconsin, and Lazy H Smokehouse in Kirbyville, Texas.〔 Villas instructs the reader in techniques of smoking bacon, how to buy and store it, and how to utilize bacon fat for cooking purposes.〔 Villas explains the derivation of the phrase "bring home the bacon", writing, "An Old English tradition whereby a flitch, or side, of bacon was offered as a prize to any man who could swear before the church that for a year and a day he had neither quarreled with his wife nor wished himself single."〔 He recounts how the Chinese discovered methods of preserving pork bellies around 1500 B.C.〔 By the first century A.D., Romans had established a practice of breeding hogs for the production of bacon.〔 During the Middle Ages, bacon and beans was considered a staple food for the poor.〔 According to Villas, bacon was eaten aboard the ''Mayflower'', and was a staple food product in the early American colonies. Villas describes how Oscar F. Mayer began to package sliced bacon for his customers during the 1920s.〔 The author describes contemporary practices of utilizing old-fashioned style curing and smoking methods by food manufacturers in the United States.〔 Chapters are structured according to each type of recipe, including main course, soup, and breads.〔 168 recipes from the United States and globally are included in the book.〔 The author notes that bacon is not as bad nutritionally as had previously been thought.〔 He compares the nutritional characteristics of two slices of cooked bacon to one pork hot dog, noting that the bacon contains approximately "73 calories, 202 milligrams of sodium, 6 grams of fat and 11 milligrams of cholesterol", while the hot dog has "182 calories, 638 milligrams of sodium, 17 grams of fat and 29 milligrams of cholesterol".〔 "If health concerns sometimes make you feel guilty about loving bacon ... relax ...yes, it’s high in sodium and fat, but if eaten in moderation or used as a flavoring agent ... it is a guilt free indulgence," writes Villas. Breakfast dishes include French Cheese and Bacon souffle, and Bacon Scrapple.〔 A recipe for BLT sandwich is included in the section on sandwiches, but the majority of Villas's other sandwich recipes are more extreme, and include ingredients such as Jamaican smoked fish.〔 Dishes that contain vegetables include Lima Bean and Bacon Casserole; and Spanish Chicken, Bacon, Meatball and Chickpea Stew.〔 For dessert, Villas includes six recipes such as bacon-wrapped figs, and Bacon and Peanut Butter Chocolate Truffles, and Portuguese Egg and Bacon Pudding.〔〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「The Bacon Cookbook」の詳細全文を読む スポンサード リンク
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