Did you know that the United States has 9 different types of bacon?  The US is not alone in multiple styles of bacon - Canada has 2, Great Britain and Italy have 6,  and France has 4.  Simply put - bacon is a foodie paradise and for many people bacon is irresistible with the aroma of cooking bacon luring them out of bed in the morning.  Now, thanks to James Villa you can now explore recipes using bacon from around the world with The Bacon Cookbook.  James begins with a history of bacon followed by details on bacon curing, bacon smoking, and everything you need to know about buying, storing and cooking bacon. He also provides an overview of the numerous international styles of bacon which he follows with over 150 recipes using bacon.  The recipes span from appetizers to soups, salads, entrées and even desserts!  Some are traditional classics such as the club sandwich but many original and international recipes are included that will provide you many new uses for bacon.  One example is the recipe for Canadian Bacon Croques-Monsieur shown below.  Although the croquet-monsiuer is not traditionally made with Canadian bacon, as James says, “when you substitute sliced rounds of fine Canadian bacon, the sandwich takes on much more distinctive character”.  Throughout Bacon James continues this theme and introduces great uses for the many different styles of bacon.  If you love eating bacon then be sure to check this cookbook out.

Canadian Bacon Croques-Monsieur

From The Bacon Cookbook by James Villas, Wiley 2007.

A traditional French croque-monsieur is made with a rather bland baked ham known as jambon de Paris, but when you substitute sliced rounds of fine Canadian bacon, the sandwich takes on much more distinctive character. Depending on the size of the bacon roll, you may want to use more overlapping slices for each sandwich; just make sure the slices are not too thick. And for extra-rich sandwiches, allow them to soak in the egg wash about 1 minute on each side while the butter is heating in the skillet. A perfect croque-monsieur should be just golden brown on the outside, and the sandwich is always eaten with a knife and fork—preferably with a vinegary green salad.

• Dijon mustard
• 8 thin slices pullman-style white bread, crusts removed
• 8 ounces Gruyère cheese, grated
• 4 slices Canadian bacon
• Ground nutmeg to taste
• 4 tablespoons (1⁄2 stick) butter
• 4 large eggs beaten with 2 tablespoons water in a wide bowl

Spread mustard evenly over one side of each bread slice and sprinkle half the cheese evenly over 4 of the slices. Place a slice of bacon on the 4 cheese-sprinkled bread slices, sprinkle the remaining cheese evenly over the bacon slices, season each with nutmeg and pepper, and top with the remaining 4 bread slices.

In a large, heavy skillet or griddle, melt 2 tablespoons of the butter over moderately low heat. Carefully dip both sides of 2 sandwiches into the prepared egg wash, and, using a spatula and fork, place them in the skillet and cook about 4 minutes on each side or till the cheese begins to melt and the outsides are golden brown. Transfer the sandwiches to a hot plate and repeat procedure with the 2 remaining sandwiches.

Serve the sandwiches hot with knives and forks.

About Bacon

Bacon. It’s crispy, salty, smoky, sweet . . . and totally irresistible. Renowned food writer James Villas offers 168 intriguing ways to savor the flavor of everyone’s favorite meat, ranging across America and around the globe. You’ll find familiar favorites like Spaghetti alla Carbonara and Cobb Salad as well as more exotic but equally delectable fare, such as California Hangtown Fry and Portuguese Egg and Bacon pudding. Illustrated with beautiful color photographs throughout and featuring sources for today’s best artisanal and international bacon, The Bacon Cookbook is your guide to a world of bacon possibilities and pleasures.

The Bacon Cookbook is available at Amazon.