Pig Tale
Zingerman's deli does Bacon 101
Everybody knows bacon, but not everyone knows great bacon. Ari Weinzweig, proprietor of Zingerman's in Ann Arbor, Michigan, didn't even try the good stuff until he was an adult.
Despite the late start, he went on to open America's greatest deli and stock it with some of the country's best bacon. And now he's penned the definitive scripture of streaky meat, Zingerman's Guide to Better Bacon.
In his latest book, Weinzweig holds forth on exotic rashers like Hungarian Double and Canadian Peameal. From modern-day pig drovers to Wittenburg splits (toasted buns with olives, sour cream, cheddar and bacon), the Guide covers it all--and even tests your knowledge at the end. Weinzweig likes to think of it as Camp Bacon for novices.
You'll learn where the term "bring home the bacon" originated, as well as the subtle differences between English and Irish bacon. Need a recipe for buttermilk bacon biscuits with chocolate gravy? Buy the book here to get the recipe, then make it for breakfast tomorrow.
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