Join us on a literary world trip!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Subscribe to read the full book or read the first pages for free!
All characters reduced
101 Things To Do With Bacon - cover

101 Things To Do With Bacon

Eliza Cross

Publisher: Gibbs Smith

  • 0
  • 0
  • 0

Summary

Bring home the bacon and make these salty, crispy, crunchy taste treats: “This could entertain you for weeks.”—USA Today College   These delicious recipes for bacon lovers include appetizers, salads, dinners, and even desserts. Find out how to make the most of your favorite ingredients with: • Bacon Reuben Sandwiches • Bacon-Wrapped Scallops • Apple Bacon German Pancake • Chicken Bacon Barbecue Pizza • Peanut Butter Bacon Cupcakes and much more!
Available since: 07/01/2011.
Print length: 130 pages.

Other books that might interest you

  • Love's Food is a Bite of Itself - The Kitchen Religion of Non-Violent Eating; Ethical Vegetarianism - cover

    Love's Food is a Bite of Itself...

    Sripad Jagannatha Das, the Inner...

    • 0
    • 0
    • 0
    The question of whether it is right to eat animals is the most prominent topic in food ethics.People choose not to eat meat for various reasons such as concern for animal welfare, the environmental impact of meat production (environmental vegetarianism), and health considerations.Some argue  slaughtering animals because people enjoy the taste of meat is morally wrong. Vegans abstain from all.animal products for similar reasons. Ethical vegetarians and vegans may also object to the practices underlying the production of meat, or cite concerns about animal welfare, , environmental ethics, and religious reasons. Here is the audio book that explains it all. Edited by Macc Kay in Bangkok Production Executive Avalon Giuliano in London ICON Intern Eden Giuliano in Delhi Music By AudioNautix With Their Kind Permission ©2020 Inner Lion Media (P) 2020 Inner Lion Media LLC Jagannatha Dasa is the author of over twenty internationally bestselling biographies, including the London Sunday Times bestseller Blackbird: The Life and Times of Paul McCartney and Dark Horse: The Private Life of George Harrison. In addition, he can be heard on the Westwood One Radio Network and has written and produced over seven hundred original spoken-word albums and video documentaries on various aspects of popular culture. He is also a well known movie actor.
    Show book
  • The President's Table - Two Hundred Years of Dining and Diplomacy - cover

    The President's Table - Two...

    Barry H. Landau

    • 0
    • 0
    • 0
    The President's Table offers a sweeping visual history of the American Presidency as seen through Presidential entertaining from George Washington to George W. Bush.In this lavishly illustrated history of Presidential dining, historian Barry Landau brings the backstory of the American Presidency to life. Interweaving stories of dining and diplomacy, he creates a spellbinding narrative from the early days of provincial entertaining in the capital, through the golden era of sumptuous state banquets, to the modern White House dinners of today. With more than 300 never before seen illustrations, The President's Table provides an insightful and entertaining look at our dining habits as the nation grew through social and economic change. The book reveals the parallel growth of the United States and its Chief Executives, and the diplomatic and political interests served along with Presidential meals. The President's Table will fascinate anyone with an interest in American history and Presidential politics.
    Show book
  • In Vino Duplicitas - The Rise and Fall of a Wine Forger Extraordinaire - cover

    In Vino Duplicitas - The Rise...

    Peter Hellman

    • 0
    • 0
    • 0
    Few gain entry to the privileged world of ultrafine wines, where billionaires flock to exclusive auction houses to vie for the scarce surviving bottles from truly legendary years. But Rudy Kurniawan, an unknown twentysomething from Indonesia, was blessed with two gifts that opened doors: a virtuoso palate for wine tasting, and access to a seemingly limitless (if mysterious) supply of the world's most coveted wines.After bursting onto the scene in 2002, Kurniawan quickly became the leading purveyor of rare wines to the American elite. But in April 2008, his lots of Domaine Ponsot Clos Saint-Denis red burgundy—dating as far back as 1945—were abruptly pulled from auction. The problem? The winemaker was certain that this particular burgundy was first produced only in 1982.Journalist Peter Hellman was there, and he would closely investigate as a singular cast of characters—including a Kansas-born billionaire, a wine-loving young prosecutor, and a crusty FBI agent—worked to unravel the biggest con in wine history. Whether driven by the love of wine or of justice, all were asking the same question: Was the mild-mannered Kurniawan himself a dupe? Or had one young man—with little experience and few connections—ensnared the world's top winemakers, sellers, and drinkers in a web of deceit?
    Show book
  • Keto is Neato and Can’t be Beeto - The Punofficial Ketogenic Cookbook - cover

    Keto is Neato and Can’t be Beeto...

    Rufus Trent Firefly

    • 0
    • 0
    • 0
    Do you peel a little stuck in your diet? Do you like your food a little corny? Then this pun-filled cookbook is for you! Explore a ranch of recipes that fall under the specific keto-gory diet and will keep you entertained along the way. No s'more will your diet have you starved for entertainment. Now you can have your puns and eat them too!
    Show book
  • My Grandma's Vintage Recipes - Old Standards for a New Age - cover

    My Grandma's Vintage Recipes -...

    Tracy Falbe

    • 0
    • 0
    • 0
    A vintage recipe is obviously something from at least a few decades in the past, if not longer. But I feel a vintage recipe also needs to show the character of the time in which it was written. The recipes presented in this collection came from my Grandma’s school notebook that she began when she was 15 years old. She grew up in Chatham, Ontario, Canada, and her recipes reflect the food eaten at that time and place. 
    Regain the wisdom and creativity of our ancestors who were experts at whipping up something special with tight budgets and limited supplies. You may not be able to find the “10-cent bag of marshmallows” anymore, but modern cooks can still benefit from this collection of 1920s vintage recipes collected by my late Grandmother. In 2012 I discovered her handwritten recipe notebook from 1926 and developed this cookbook. 
    While updating the directions for modern cooks, I maintained the vintage charm of her original notes. Generations ago people did not have a bunch of fancy ingredients, but they still came up with a variety of yummy quick breads, cakes, desserts, pies, salads, main dishes, canning recipes, and fruitcakes. This cookbook has a special emphasis on fruitcakes. I share my mood-altering experiences with her fruitcake recipes. Bakers who love the holidays should definitely add a classic Christmas fruitcake to their list. All jokes aside, fruitcake deserves a place among elite holiday desserts. 
    And people into urban farming and homesteading can harvest delicious value from these vintage recipes meant to use up all the dried fruit and nuts you can pick. Plus find a variety of classic uses for all the tomatoes, cucumbers, and apples you can grow with marvelous canning recipes for sauces, pickles, and chutneys.
    Show book
  • Top 10 Grilling Tips - cover

    Top 10 Grilling Tips

    Betty Sherman

    • 0
    • 0
    • 0
    There’s nothing quite like the perfect grilled steak or a perfect rack of grilled ribs. Grilling brings out the flavor in meats like nothing else. The slight charred or wooden flavor really adds to the experience. Not only is grilling delicious, but it’s also a fun process. 
    You might grill foods at a family BBQ, at a party, on a camping trip or just for a special treat. Unlike cooking on the pan, there’s something very tactile about grilling food. Everyone has their own style of grilling foods. Some people do it with flair, while others do it methodically. 
    Grilling foods well is every bit as complex as cooking other kinds of dishes. On the surface, it looks like you just stick a slab of meat on top of a grill. In reality however, there’s quite a lot of thought that goes into the perfect grilled meal. 
    Here are ten top tips to help you achieve that perfect, mouth watering grilled meat experience.
    Show book