Bacon

University of North Carolina Press, 2023. Hardcover. Good. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Hardback. New. From the earliest days of European settlement in the US South, cured pork became a main source of sustenance, and the cheaper, lower-on-the-hog cuts - notably, bacon - became some of the most important traditional southern foodstuffs. In this cookbook, Fred Thompson captures a humble ingredient's regional culinar yhistory and outsized contributions to the table.

The University of North Carolina, 2/1/2023 12:00:01 AM. paperback. Acceptable. 0.7480 in x 8.8583 in x 5.7480 in. This is a used book. It may contain highlighting/underlining and/or the book may show heavier signs of wear . It may also be ex-library or without dustjacket.

University of North Carolina Press. New. BRAND NEW, GIFT QUALITY! NOT OVERSTOCKS OR MARKED UP REMAINDERS! DIRECT FROM THE PUBLISHER!

New.

Paperback / softback. New. In this cookbook, Fred Thompson captures a humble ingredient’s regional culinary history and outsized contributions to the table. Delicious, of course, straight out of the skillet, bacon is also special in its ability to lend a unique savory smokiness to an enormous range of other foods.

Univ of North Carolina Pr, 2016. Hardcover. New. 128 pages. 8.75x6.00x0.75 inches.

paperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.

Univ of North Carolina Pr, 2023. Paperback. New. 144 pages. 8.50x5.50x0.50 inches.