Let me just say I love this book. Beyond Bacon: Paleo Recipes that Respect the Whole Hog is absolutely gorgeous — from the beautiful chalkboard-style hard cover, to the mouth-watering photos, it is a visual feast. But more than that, Stacy Toth and Matt McCarry of Paleo Parents have created a nose-to-tail pork reference book that is a great addition to any cookbook library.
The upfront chapters are filled with information from how to buy pastured pork, to the different cuts of meat and what to do with them. They cover the basic cooking techniques and foundation recipes like making stock, rendering lard, and curing meat. Beyond Bacon is filled with 100+ recipes that show how to use the whole hog and how to use pork in everything from breakfast to dessert.
We smoke or grill everything, especially in the summer, so the Play with Fire chapter immediately caught my attention. I’m having a hard time deciding which of the three rib recipes to put on the menu for our 4th of July barbecue. This one for Asian Short Ribs is a contender, but they all look good.
Beyond smoking and grilling, there are unexpected recipes like Green Papaya Salad, Salted Mocha Biscotti, and Prosciutto and Roasted Peach Ice Cream. (OK, that one may need to go on the 4th of July menu too.) I am looking forward to cooking my way through this book and know I will be referencing it for years to come.
Beyond Bacon: Paleo Recipes that Respect the Whole Hog is available for pre-order and will be released July 2, 2013.
Disclosure: I received a complimentary copy of this book, but all opinions are my own. If you use the links above to purchase the book, at no additional cost to you, I will earn a small commission.