Bacon: A Savor the South Cookbook Technology & Engineering co-author of James Beard Award-winning

co-author of James Beard Award-winning Mastering the Art of Southern Cooking and Southern Biscuits with Nathalie Dupree

all are easy enough for anyone to make at home

and description of the dishes' cultural context

fast recipes that don't rely on canned soups or other processed products

Laird hosts two local weekly television shows--Secrets of Bluegrass Chefs and Secrets of Louisville Chefs--and is a featured columnist for Louisville's Food & Dining Magazine

Bacon: A Savor the South Cookbook Technology & Engineering co-author of James Beard Award-winningAuthor: Fred Thompson From the earliest days of European settlement in the South, as in many rural economies around the globe, 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 culinary history and outsized contributions to the table. Delicious, of course, straight