Bacon: A Love Story
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| Author | Heather Lauer |
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| Country | United States |
| Language | English |
| Subject | Bacon |
| Genre | Non-fiction |
| Publisher | William Morrow |
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Publication date
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May 2009 |
| Media type | Hardback |
| Pages | 224 |
| ISBN | |
Bacon: A Love Story, A Salty Survey of Everybody's Favorite Meat is a 2009non-fiction book about bacon, written by American writer Heather Lauer. Lauer started the blog Bacon Unwrapped and a social networking site about bacon in 2005, after the idea came to her while she was out drinking with her two brothers; her online success inspired her to write the book, which describes curing and cooking bacon, gives over 20 bacon recipes, and analyzes the impact of bacon on popular culture. The text is interspersed with facts about bacon and bacon-related quips from comedian Jim Gaffigan.
The book had a generally positive reception; The Sacramento Bee called it "entertaining and informational". The Toronto Star and The Sacramento Bee recommended it as a Father's Day gift.The Portsmouth Herald and The Arizona Republic highlighted the book on lists of summer reading recommendations.Publishers Weekly wrote that bacon lovers would enjoy the book, but other readers may not so much.
Bacon: A Love Story contains information on cooking and curing bacon, including "time-honored methods and traditions". The book analyzes how bacon has affected popular culture. Lauer includes information on chefs who love of bacon and venues that serve the product throughout the United States. The book contains over 20 recipes for dishes made with bacon, including Bacon Bloody Mary, Bacon-Wrapped Tater Tots, Bacon Bleu Salad, and bacon brownies. Another recipe is Bristol Bacon by chef Duncan Bristol, who owns the restaurant Brick 29 in Nampa, Idaho. Interspersed throughout the book are bits about bacon from comedian Jim Gaffigan, and random information such as that "Cracker Barrel serves 124 million slices of bacon per year". Lauer notes, "Speck is the direct German translation of the word 'bacon'", and observes that the word "creates cross-cultural confusion". The book's "Bacon 411" section provides further information on the product.
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