The Bacon Book: Irresistible, mouthwatering recipes!
The perfect gift for the bacon lover in your life packed with creative ways to pig out.If bacon had existed in mythical Greece, a thousand ships would have been launched. If it had been around in medieval times, King Arthur would have tucked into it on the round table.Fast forward… and now, while you can’t buy happiness, you can buy bacon. And here you’ll find the ultimate celebration of this brilliant ingredient. Packed with mouth-watering recipes to start your day with a bang, pack a punch at lunchtime and bring good times at the end of the day.Flick through and discover the wonders of bacon. And then get cooking – and enter the bacon-lovers’ heaven.
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HarperCollinsPublishers
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First published by HarperCollinsPublishers 2017
FIRST EDITION
Text © Christopher Sjuve, 2017
Photography © Erik Hannemann, 2017
Cover layout design © HarpercollinsPublishers 2017
Thanks to Elisabet Skårberg, Jon Tore Modell, Maria Stangeland, Karl Fredrik Tangen, Ingunn Haraldsen, Morten Ståle Nilsen and Einar Røhnebæk. Extra thanks to Anita Holthe.
And thanks to everyone who tries the recipes!
A catalogue record of this book is available from the British Library
Christopher Sjuve asserts the moral right to be identified as the author of this work
The author and publishers cannot be held responsible for any errors and omissions that may be found in the text, or any actions that may be taken by a reader as a result of any reliance on the information contained in the text, which is taken entirely at the reader’s own risk.
Cook’s Notes:
Bacon: The bacon used in the recipes is smoked bacon.
Eggs: Eggs are medium sized throughout.
Oven temperatures: For fan ovens, reduce the temperature by 20°C. However, refer also to the manufacturer’s handbook for your particular oven.
Measurements: Both metric and imperial measurements are given. Follow either set of measures, not a mixture, as they are not interchangeable.
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Source ISBN: 9780008263522
Ebook Edition © November 2017 ISBN: 9780008263539
Version 2017-10-17
CONTENTS
Columbus’s Pigs: The first pigs in America
Bacon guide: The pick of the pig
Scrambled eggs, mushrooms and bacon on toast
Bacon and potato cake with cheese
Macaroni-cheese muffins with bacon
Bacon meatballs with raisins and pine nuts
Pasta sauce with beer and bacon
Nachos with cheese and bacon sauce
Potato skins with soured cream and bacon
I’LL NEVER FORGET THE SIGHT. My son – totally uninterested in food up until this point – playing on the floor at his grandparents’ house. Suddenly, the bacon hit the frying pan. It was intended for the top of a cauliflower gratin. But then, after a few minutes, came that familiar, wonderful smell that comes whenever heat and bacon are brought together. A smell people have loved since we were still living in caves. Call it a Maillard reaction, call it a miracle … or just call it an irresistible smell. It makes no difference to the magic.
Without warning, in the otherwise silent living room, the boy began to turn around. It was as though some sort of dense magnetic field was dragging him, bodily, out of a world of childish fantasy.
And so, in fully formed words (his vocabulary, unlike his diet, was unusually advanced for his age), he half-stuttered, half-demanded …
‘What … what’s that beautiful smell?’
And with that, the boy was uncontrollably, irreversibly lost. We’re all born with a desire for bacon. All of us. Not raised. Born.
We love bacon. That magical smell of frying bacon is equally irresistible to us all. It’s not something taught, or learned – we’re born this way. The appeal of the smell of cooking meat is deeply engrained, and no other cooked meat compares with bacon. Bacon is in a class of its own.
Writing a book about meat right now is at odds with the Zeitgeist. No smart person on earth would seriously deny that we should be eating less meat, and quite rightly so. Meat production consumes huge amounts of space and energy, and we know full well that it’s bad for the planet.
