The book's author, Jayne Rockmill, is a literary agent based in New York City whose clients include Tony Caputo,[1] François Halard,[2] and the professional photographer and storm chaser, Jim Reed.

A native of Memphis, Tennessee now based in New York, Fink illustrated Jacques Pépin's, Fast Food My Way (2004) and Maggie Glezer's Artisan Baking Across America (2000) for which he won a James Beard Foundation Award in 2001.

The remaining seven sections (Brunch; Small Bites; Soups, Salads and Sides, Pasta, Fish, Meat and Desserts) contain recipes for dishes using bacon as one of the main ingredients.

[9][note 1] The Pasta section has a recipe for "Bacon Mac and Cheese" from Julie Taras Wallach, the chef and co-owner of the Tipsy Parson and Little Giant restaurants in New York City.

Her variant on the traditional macaroni and cheese uses cavatelli pasta seasoned with dijon mustard, thyme, rosemary, garlic, and nutmeg and incorporates sauteed onion and pieces of grilled bacon.

[8] One of the recipes in the Meat section, "Veal and Foie Gras Meatloaf Wrapped in Bacon", comes from Mark Allen, who in 1997 became the youngest chef, and the first American, to have headed The Dining Room at the Ritz-Carlton in Boston.

Among the recipes in the Desserts section are "Bacon Panna Cotta with Huckleberries", "Cane Sugar and Bacon-Iced Cupcakes", and Cat Cora's "Pig Candy Ice Cream".