Bacon: A Savor the South Cookbook Technology & Engineering Laird hosts two local weekly

Laird hosts two local weekly television shows--Secrets of Bluegrass Chefs and Secrets of Louisville Chefs--and is a featured columnist for Louisville's Food & Dining Magazine

fast recipes that don't rely on canned soups or other processed products

and description of the dishes' cultural context

co-author of James Beard Award-winning Mastering the Art of Southern Cooking and Southern Biscuits with Nathalie Dupree

Bacon: A Savor the South Cookbook Technology & Engineering Laird hosts two local weeklyAuthor: Fred Thompson From the earliest days of European settlement in the South, as in many rural economies around the globe, 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 culinary history and outsized contributions to the table. Delicious, of course, straight