The Bacon Bible (Hardcover)

The Bacon Bible By Peter Sherman, Stephanie Banyas Cover Image

The Bacon Bible (Hardcover)


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For the bacon lover in your life, a full-color celebration of one of the world’s most delicious and discussed foods—breakfasts, lunches, salads, pastas, and much more.
Bacon is Peter Sherman’s North Star. In 2014, he opened BarBacon, a bacon-themed gastropub in New York City, to immediate critical and financial success, and he has become the go-to bacon guru for the world.
Sherman has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he shares more than 200 recipes that show you how to incorporate bacon into nearly any meal you can imagine. There are the classics, like BLTs, wedge salads, and mac and cheese, but the book really encourages you to cook with bacon in unexpected ways with recipes like:

  • Bacon Ramen
  • Chipotle Bacon Tacos
  • Bacon Bourbon Oatmeal Pancakes
  • Kentucky Fried Bacon
  • Tuna Bacon
  • Bacon Hummus
  • Bacon and Spinach Dip
  • Bacon Bao Buns
  • Bacon Meatballs with Port Wine-Bacon Marinara Sauce
  • And more!

There are dozens of rubs and sauces, a chapter with a dozen salads, amazing sandwiches and tacos, and so much more.
Sherman writes in his introduction, “This book is your bible. It will teach you everything you need to know about bacon. First, I’ll teach you how to cure perfect, simple bacon from scratch, and then how to mix things up with some of my favorite seasonings, like soy and ginger, jerk, and maple, just to get your mouth watering. Once I’ve taught you how to make traditional pork bacon, I’ll help you expand your repertoire with new meats. I’ll take you through the steps to make Korean beef bacon bulgogi and a loaded tuna bacon New York–style bagel.”
Sherman has a mad-scientist approach to bacon and is a firm believer that it should be a part of every meal. With this cookbook, you’ll never think of bacon the same way.

Peter Sherman is the owner of BarBacon, a bacon-themed gastropub in New York City. Peter spent the last decade cooking in some of the best kitchens in the world: Joel Robuchon’s L’Atelier, David Bouley’s Danube, and April Bloomfield’s Breslin. He lives in New York City.

Stephanie Banyas is a writer and recipe developer, and has been Bobby Flay’s business assistant since 1997. She is a graduate of the French Culinary Institute, and has co-authored Flay’s eight most recent cookbooks, including Bobby Flay’s Mesa Grill Cookbook, Brunch at Bobby’s, and Bobby Flay’s Throwdown!. Banyas lives in New York City.
Product Details ISBN: 9781419734618
ISBN-10: 141973461X
Publisher: Abrams
Publication Date: April 23rd, 2019
Pages: 368
Language: English