Guide to Better Bacon by Ari Weinzweig

Book Review 2009

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
Asian Dumplings by Andrea Nguyen
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

Recommended by Apartment Therapy

Around the Web

Categories

Books & Media

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

0 Comments