Offers 55 recipes including brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and the vegetable pot.
Includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.
