As usual, we had a generous Christmas with lots of great presents. One gift that I thought was particularly appropriate given my long-lasting and well-known love for bacon was The Bacon Cookbook by James Villas, former food and wine editor of Town & Country Magazine and Bon Appetit's Food Writer of the Year 2004.
It's clear that Villas shares my love of bacon in all its forms. He starts by describing the different kinds of bacon from around the world and then dives through forty+ recipes, sorted by course; he even has a few bacon desserts like Canadian Bacon Maple Custard.
Each recipe has a short description that tells a personal story, explains a little history, or otherwise introduces the dish; I love when cookbooks do this vs. just listing a pile of recipes. Each introduction sells the dish with effusive praise, e.g. "...you simply can't serve a more delectable side dish" [Lima Bean and Bacon Casserole] or "One of America's most original and sensational breakfast or lunch dishes..." [California Hangtown Fry]. The photography in the book is very nice as well. More important, the recipes seem pretty well written and straightforward, with the possible exception of having to find these exotic types of bacon (although Villas does offer web resources for getting the different kinds of bacon.)
I admit, my mouth is watering right now as I flip through the book. I'm excited to start cooking out of it.