Bacon - Thompson, Fred
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From the earliest days of European settlement in the US South, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts - notably, bacon - became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinar yhistory and outsized contributions to the table.

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Produktbeschreibung
From the earliest days of European settlement in the US South, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts - notably, bacon - became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinar yhistory and outsized contributions to the table.
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Autorenporträt
Fred Thompson, well-known cookbook author and editor of Edible Piedmont magazine, is the author of Fred Thompson's Southern Sides: 250 Dishes That Really Make the Plate, among other books.