I Love Bacon!

by Jayne Rockmill

Price: $19.99
ISBN-13: 9780740797668
ISBN-10: 0740797662
Format: Hardcover
Size: 7 1/2 x 7/12 in.
Page Count: 144 Pages

“Bacon often gets pigeonholed as a breakfast meat or a BLT filler, but with the I Love Bacon! cookbook, you can see just how versatile bacon really is. As for this cookbook, it is a collection of 50+ bacon recipes from some of America’s favorite chefs. There must be a bacon revolution going on in the US because in this book you will find bacon in everything from a Bloody Mary to cupcakes and ice cream. Most importantly, you can even learn how to make your own bacon from pork belly. Fantastic!” ––Culinaria Libris http://bit.ly/gUXB4H

… “‘I Love Bacon’ by Jayne Rockmill. Who doesn’t? This book contains 50 recipes from chefs across the country. Recipes to make your own bacon, followed by recipes for brunch to dessert ~ all using bacon. A portion of the proceeds from book sales will be donated to Share Our Strength and Food Bank for New York City.” –100 Miles http://bit.ly/eBi2FP

“The book begins with a chapter on how to cure your own bacon—classic, spicy, soy ginger, and Chinese style. And since we expect to see bacon at breakfast, there’s a brunch chapter with recipes like Bakon Mary Cocktail and Mediterranean BLTs. These are chef’s recipes so be prepared for emulsions, truffle oil, confits, and flan, which make it all fun for those cooking and eating.” ––Appetite for Books http://bit.ly/dJbiOQ

“Stops me in my tracks, mouth waters … must read! Too much fun to pass up! Plus, a portion of the proceeds are donated to the Food Bank for New York City and Share Our Strength.” ––Warren Brown picks Books for Foodies on Today http://on.today.com/gjCstR

“The name of this cookbook says it all, and if you’re a bacon fan, even a closet bacon-craving vegetarian (and you know who you are), the recipes in this book are worth considering.” ––Cervin It Straight http://bit.ly/iicu0I

“I love bacon. I really do, so this new cookbook is right up my alley as they say. It is called I Love Bacon! and contains just that – 50 yummy recipes, from appetizers to dessert, all of which contain bacon. … In this new cookbook, author Jayne Rockmill presents more than 50 bacon-themed recipes from some of America’s hottest chefs–from Cat Cora to Rick Tramonto, Ming Tsai, Jasper White, Andy Husbands and Joe Yonan, Pichet Ong, Bradford Thompson, John Besh, and many others–along with mouthwatering photography. ” ––Cooking Nook http://bit.ly/eM32QN

“It’s 50 chef recipes collected by Jayne Rockmill in a book called “I Love Bacon“. Page through it and you’ve got spaghetti carbonara and bacon hash, Ming Tsai’s Bacon-Pineapple Fried Orzo and Cat Cora’s Pig Candy Ice Cream… I could go on, but what is there to say once you’ve read an ingredient list calling for 3 cups of heavy whipping cream and a pound of applewood-smoked bacon? … But it’s about more than an indulgence of richness. I’m even happier to see that bacon love hasn’t burned (or fried) its way out, seeing Rockmill say that proceeds from the book will be donated to Food Bank for New York City and to Share Our Strength, both organizations that do a great deal to help the hungry. There’s always more room to support organizations like that. Gotta love it.” ––Al Dente, Amazon Blogs http://bit.ly/9OhRus

“Bacon became a national obsession during the last few years, showing up in everything from cocktails to lip gloss. If you haven’t quite gotten over your own pork-infused infatuation, “I Love Bacon” is sure to satisfy. The book is a collection of more than 50 bacon recipes gathered by Jayne Rockmill from well-known chefs such as Cat Cora, Jasper White and Ming Tsai. Proceeds will go to the Food Bank for New York City and Share Our Strength, two charities working to fight hunger. Recipes run the gamut from a crispy pork belly stir fry with rice noodles to simpler fare like bacon mac-and-cheese. And yes, there are cocktails (a Bakon Mary stands in for the classic Bloody Mary) and desserts, including maple-bacon ice cream and chocolate-bacon cupcakes.” –Portland Press Herald http://bit.ly/8XljxF

“If you haven’t heard about the popular recipe book “I LOVE BACON!” then I can only assume you have either been very busy or simply taking a break from the world, off under the “proverbial” rock somewhere. This Recipe Book features a bunch of truly delicious bacon featured dishes, covering everything from brunch, soup, salads and side dishes to numerous meat, pasta and even fish entrées as well as cocktails and yes, of course there are lots of bacon dessert dishes to dive into.” ––Bacon Today http://bit.ly/9DLXcS

“Seriously, who doesn’t love bacon? … Jayne Rockmill has put together a book of bacon-loving recipes from brunch to dessert and everything in between - including making your own bacon! Contributing chefs from all over America include Cat Cora, Ming Tsai, Rick Tramonto and John Besh in this fund-raising book for the Food Bank for New York City and Share Our Strength.” –Living in the Kitchen with Puppies http://bit.ly/9vM23g

“Bacon - it’s what’s for dinner. And for appetizers. Also for dessert. The book by Jayne Rockmill features more than 50 bacon-themed recipes, including a few on simply making your own. But it goes well beyond classic cured bacon. These little piggies have gone uptown, with recipes such as Spicy Braised Bacon with Spagna Beans and Treviso Radicchio, and Veal and Foie Gras Meatloaf Wrapped in Bacon. Rockmill has compiled the recipes from leading chefs across the country, and the book contains short biographies of them - it’s a who’s who of the culinary world and a mini-course in some of the country’s top restaurants.” ––KansasCity.com http://bit.ly/d4T52M

Chef/Co-Owner Andrea Curto-Randazzo, Talula Restaurant, Miami, Florida

Serves 4 to 6

5 pounds vine-ripened tomatoes
3 shallots, sliced, plus 2 shallots, minced
4 cloves garlic, minced, plus 8 cloves garlic, peeled whole
¼ cup plus 2 tablespoons extra virgin olive oil
1 cup chopped applewood-smoked bacon
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 medium onions, coarsely chopped
2 stalks celery, coarsely chopped
3 carrots, coarsely chopped
Salt and freshly ground white pepper
1 bay leaf
1 small bunch thyme, stemsremoved
3 ¼ cups vegetable stock
3 cups heavy whipping cream
2 cups breadcrumbs (see Note)
1 cup grated aged manchego cheese
(4 ounces) or cubed fresh mozzarella cheese
1 pint red and yellow teardrop tomatoes, cut in half lengthwise
Small bunch basil leaves, cut into chiffonade
Juice of 2 lemons
4 to 6 whole basil leaves, or basil oil, for garnish

Preheat the oven to 400°F.

Cut the tomatoes in half and gently remove all or most of the seeds. Toss them in a large bowl with the sliced shallots, minced garlic, and ¼ cup of the olive oil. Transfer the mixture to a baking sheet with the tomatoes skin side up, making sure all of the shallots, garlic, and olive oil are poured on top of the tomatoes. Bake for 10 to 12 minutes, until the skins start to brown and blister. Set the pan aside to cool. Once cool, remove the tomato skins.

In a large soup pot over medium heat, cook the bacon until browned, 8 to 10 minutes. Pour off the rendered fat. Add the butter, vegetable oil, onions, celery, carrots, minced shallots, and whole garlic cloves to the bacon in the pot. Season the mixture with salt and white pepper. Cook for about 15 minutes, until the vegetables are tender. Add the roasted tomatoes, bay leaf, thyme, and vegetable stock. Bring to a boil, then add the heavy cream. Simmer for 30 minutes.

Puree the soup in a blender in batches, then strain it through a fine-mesh sieve back into the soup pot. Season with salt and white pepper to taste.

In a large bowl, toss together the breadcrumbs, cheese, teardrop tomatoes, basil chiffonade, the remaining 2 tablespoons of olive oil, the lemon juice, and salt and white pepper to taste. Spoon the hot soup into bowls, then top with the breadcrumb mixture and garnish with a basil leaf or a drizzle of basil oil and serve.

Note: You can make your own breadcrumbs by cutting a baguette into ¼-inch cubes, tossing the cubes with olive oil, seasoning with salt and black pepper, and toasting them on a baking sheet in a 375°F oven for about 15 minutes. Allow the croutons to cool, and then crumble them.

Chef/Owner Julie Taras Wallach, Tipsy Parson and Little Giant, New York, New York

Serves 4 to 6

½ pound bacon
1 pound cavatelli pasta
1 bunch thyme (about the thickness of a quarter), plus 1½ tablespoons chopped, fresh thyme
4 sprigs rosemary
4 tablespoons (½ stick) unsalted butter
2 medium Spanish onions, coarsely chopped
1 clove garlic, crushed
½ to ¾ cup white wine
¼ to ½ cup all-purpose flour
4 cups milk
3 cups heavy whipping cream
¼ cup Dijon mustard
1 cup grated Grafton cheddar cheese (4 ounces; or other white cheddar)
¼ teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
½ cup coarse breadcrumbs
(cornbread is ideal)
1 cup grated Grana Padano Cheese
(4 ounces)

In a large skillet over medium-low heat, cook the bacon until crispy, about 10 minutes. Drain on paper towels. When cool, cut into ¼-inch pieces.

Preheat the oven to 350ºF. Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain and set aside.

Tie the bunch of thyme and sprigs of rosemary together with clean kitchen string. In a large widemouth stockpot, melt the butter over medium heat. Add the onions, garlic, and herbs and cook until the onion is soft, 8 to 10 minutes. Add the wine and cook, stirring occasionally, until reduced by half, about 10 minutes. Remove and discard the garlic and herbs. Whisk in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk and cream, then the mustard. Reduce the heat to a gentle simmer and cook, stirring constantly, for about 30 minutes.

Remove the pan from the heat and stir in the cheddar, a handful at a time, waiting until each addition is completely melted before adding more. Season with the nutmeg and add salt and black pepper to taste.

Add the pasta and the chopped thyme and bacon and heat through until the pasta is well coated and seasoned, about 5 minutes. Adjust the seasonings as needed.

Pour the mixture into a casserole dish or individual ovenproof gratin dishes. Sprinkle the top(s) with a generous layer of breadcrumbs, then a layer of Grana Padano, then another layer of breadcrumbs. Bake for 20 minutes, or until bubbly and crispy.

Inspired by one of the world’s most beloved foods, I Love Bacon! serves up over 50 recipes from favorite chefs, including Cat Cora, John Besh, Ming Tsai, Jasper White, Pichet Ong and Julian Medina. I Love Bacon! offers something for even the most cultured palate. Whether bacon is in a starring or supporting role, this cookbook shows how it is the perfect addition to a variety of dishes.

I Love Bacon! covers brunches, soups, salads, sides, entrées, and even cocktails and desserts. The recipes range from more traditional fare such as Spaghetti Carbonara or Bacon, Asparagus, and Gruyère Quiche; to the more unique, such a Bakon Mary Cocktail or Chocolate-Bacon Cupcakes. And if you’re really feeling ambitious, I Love Bacon! tells you how to make bacon from scratch. Complete with mouthwatering four-color photos, this cookbook is sure to make you beg for bacon.