[7] Lauer thought that the surge in interest in bacon products prior to the book's publication was "media driven".

[8] She noted that a response to political correctness as related to cooking and food consumption may have driven interest in the product.

[8] In a post of her blog in March 2009, Lauer lamented those that were willing to posit an end to the trend of interest in bacon.

[5] Lauer includes information on chefs who love bacon and venues that serve the product throughout the United States.

[19] Writing for The Sacramento Bee, Allen Pierleoni recommended the book as a gift for Father's Day, and called the work "entertaining and informational, full of anecdotes, history, recipes and explanations of what pork belly has brought to the popular culture".

[20] Kerry J. Byrne noted that the book covers "everything from bacon-curing methods to bacon blogs" and includes "easy recipes".

[16] Rachel Forrest of The Portsmouth Herald recommended the book in her "Annual Summer Reading List for Foodies".

A book all about bacon... she profiles chefs that use it, odd finds across the nation and plenty of recipes," commented Forrest.