Filed under: Pork, Books, Cookbook of the Day

Bacon is an interesting food because it is so tasty that even people who say they don't eat pork (I'm talking about those meat-eaters who prefer to stick to poultry, not those who avoid pork for religious reasons) will have a slice or two with relish when it is offered. In fact, it is the most popular pork product on the market in the US. The meat is incredibly flavorful and seems to improve just about any dish it is added to, which is why a book like Seduced by Bacon exists, to chronicle the history of bacon and a large number of the recipes that it can be included in.

The meat is more versatile than you might have imagined, especially if you primarily consider it to be breakfast food. The book covers all types of bacon - thick, thin, smoked, unsmoked, glazed, artisanal and mass-market - and provides ways to cook them to perfection. Bacon is added to pastas and wrapped around cuts of other meats, even salmon. In addition to just using the meat, the fat can be used for cooking or even popping corn. There are a few dessert recipes, too, but those are probably saved to the most dedicated (or experimental) bacon-lovers.