Everything Tastes Better with Bacon

Everything Tastes Better with Bacon: A Culinary Journey

Imagine a world where bacon isn’t just a breakfast staple but a flavor enhancer for every meal of the day. That’s exactly what Sara Perry explored in her book, ‘Everything Tastes Better with Bacon.’ This culinary adventure delves into the versatility and magic of bacon, proving that it truly can elevate any dish.

Why Bacon? A Question Worth Asking

Bacon has always been a divisive ingredient. Some love its smoky, savory flavor, while others find it too rich or fatty. But what if we told you that everything could taste better with just a little bit of bacon? Wouldn’t that change your perspective?

The Birth of a Cookbook

In 2002, Sara Perry’s editor suggested bacon as a cookbook subject after noticing its increasing popularity. But Perry had her doubts. She believed there were few recipes available and wanted to explore the full potential of this humble ingredient. The result was ‘Everything Tastes Better with Bacon,’ a book that showcases over 70 recipes combining bacon with various ingredients, including desserts!

A Versatile Ingredient

Bacon’s adaptability is one of its greatest strengths. From savory main courses to sweet treats, this ingredient can transform any dish. Is there anything more satisfying than a slice of bacon melting over a plate of eggs or a warm dessert?

Praise and Recognition

The book received mainly positive reviews and was included in several publications’ lists of best cookbooks. Janet F. Keeler of the St. Petersburg Times praised the title, noting it was covered by food critics who included recipes in articles about the subject.

Even Fran McCullough, known for her unique takes on cooking books, stated that the Atkins diet had increased bacon usage, classing ‘Everything Tastes Better with Bacon’ as ‘most interesting and unique.’

Photography and Presentation

Cindy Hoedel of The Kansas City Star liked Giblin’s photography. Literary critic Dwight Garner agreed with the overall argument but criticized dessert recipes. Assistant Texas Taste Editor Laura H. Ehret wrote that the book conveys the experience of consuming bacon, making it a must-read for any bacon lover.

Favorite Recipes

Marty Meitus recommended various recipes, including Hazelnut-Bacon Candy Crunch and Ruby Raisin Mincemeat Tart. Steve Smith was inspired by Perry’s ‘Maple Sundae’ recipe. Marlene Parrish gave a favorable review, highlighting Robert Atkins would think favorably of the ‘Gorgonzola Cheeseburgers with Bacon’ dish.

The Denver Post included the book in their list of best cookbooks and another article highlighted recipes such as Spaghetti Alla Carbonara and Cobb salad. A Toronto Star review criticized Perry’s lack of creativity but noted its good value compared to other cookbooks on the subject.

Impact and Influence

A 2013 article in The Independent cited the book as an example of increasing interest in pork, while Leah A. Zeldes observed in a 2006 article that ‘Everything Tastes Better with Bacon’ contributed to works showcasing bacon’s adaptability.

Matthew Amster-Burton commented on the phenomenon in his 2009 book Hungry Monkey, further cementing the idea that bacon is more than just a breakfast food. The Atlantic said three years after publication, bacon became as popular as chocolate or olive oil, proving Perry’s point that everything really does taste better with bacon.

In conclusion, ‘Everything Tastes Better with Bacon’ is a testament to the power of bacon in cooking. It proves that this humble ingredient can transform any dish and make it better. So next time you’re in the kitchen, consider adding a little bit of bacon to your recipe—after all, everything really does taste better with bacon!