[11][12] Perry explains her feelings about bacon in the book's introduction, observing that its smell while cooking helps start her day and provide her with a sense of calmness.

[26] Keeler interviewed Fran McCullough, author of The Best American Recipes 2003–2004, who posited that the Atkins diet (which emphasizes higher meat consumption as part of a low carbohydrate plan[27]) had helped increase the popularity of bacon usage.

[25] Literary critic Dwight Garner of The New York Times included the book in a list of favorites among recent cooking publications.

[30] Assistant Texas Taste Editor for The Dallas Morning News Laura H. Ehret wrote that the book successfully conveys the experience of consuming bacon.

[32] Meitus recommended dessert recipes, including Hazelnut-Bacon Candy Crunch, Peanut butter Cookies with Bacon Brittle, Pear-Apple Crisp with Brown Sugar-Bacon Topping and Ruby Raisin Mincemeat Tart.

[32] Steve Smith, executive chef at Dixon's Downtown Grill in Denver, was inspired by Perry's "Maple Sundae" recipe and used it to create his own macadamia-bacon crunch ice cream dessert.

[33] Writing for the Pittsburgh Post-Gazette, Marlene Parrish gave the book a favorable review, highlighting it in her article "Favorite Cookbooks for 2002".

[35] Another article for the same newspaper highlighted recipes in the book, including Spaghetti Alla Carbonara and Cobb salad, Pear-Apple Crisp with Brown Sugar-Bacon Topping and Bacon Brittle.

[37] The review concluded the book was a good deal compared to other cookbooks on the subject while noting its lack of comprehensiveness with the small number of total recipes included.

[37] Michele Anna Jordan of The Press Democrat recommended Perry's work, and commented that the author's zest for the subject was contagious.

[42] Leah A. Zeldes observed in a 2006 article for the Chicago Sun-Times that the book contributed to the body of works that display the adaptability of bacon in recipes.