Wait, the bacon trend isn't over yet? Some think it never will be. Others, like Ari Weinzweig, never called it a trend and never will. I've shared pork product with this man and I can tell you he's a true enthusiast and expert.
The book is lovingly crafted in Ann Arbor, Michigan, where Ari's famous shops, Zingerman's Community of Businesses, are a local institution.
The book is self published with old-school style foil stamping on the front, beautiful paper, all done locally. It's chock-full of history, guides to different bacons from Pancetta to Hungarian Double-Smoked, and recipes that demand good bacon like Bacon Fat Mayonnaise, Spaghetti alla Carbonara, and Hangtown Fry. Clearly, an essential guide-book for any bacon-enthusiast.
• Buy the book: Zingerman's Guide to Better Bacon by Ari Weinzweig (Zingerman's Mail Order, $29.99)
More 2009 Book Reviews
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• Clean Food by Terry Walters
• On Food & Cooking by Harold McGee
• Secrets from My Tuscan Kitchen by Judy Witts Francini
• The Perfect Fruit by Chip Brantley
• Heard it Through the Grapevine by Matt Skinner
• Big Food by Elissa Altman
• Edible Schoolyard by Alice Waters
• The River Cottage Meat Book by Hugh Fearnley-Whittingstall
• Milk by Anne Mendelson
• The New Steak by Cree LeFavour
• A Homemade Life by Molly Wizenberg
• Fresh Food From Small Places by R. J. Ruppenthal
• Eat Feed Autumn Winter by Anne Bramley
• Heirloom Beans by Steve Sando of Rancho Gordo