Chef Bobby Flay highlighted one recipe from The Bacon Cookbook, for "Bacon-Wrapped Figs Stuffed With Almonds In Port", as one of his favorites.

In the preface to the book, Villas states that vegetarians and those that do not eat pork for religious reasons are "haunted instinctively by the sensuous, irresistible enticement".

"[3] Villas asks, "Who, under any circumstances, is not rendered almost helpless by the tantalizing sound of bacon sizzling slowly in a skillet, by the taunting backwoods aroma that permeates the air ...?

[4] The introduction contains a guide to "the international world of bacon",[4] and Villas compares dishes Salt Pork and Pancetta; and Paprikaspeck and Bauchspeck.

[8] The author describes contemporary practices of utilizing old-fashioned style curing and smoking methods by food manufacturers in the United States.

[7] "If health concerns sometimes make you feel guilty about loving bacon ... relax ...yes, it’s high in sodium and fat, but if eaten in moderation or used as a flavoring agent ... it is a guilt free indulgence," writes Villas.

We’re seeing chefs and home cooks add bacon to dishes you wouldn’t expect, like popcorn or cookies, and take traditional tastes to another dimension.

[7] The book was highlighted in the "Holiday Cookbook Roundup: Gift Guide" column of The Austin Chronicle, where writer Mick Vann concluded, "This is one of the few cookbooks you'll find where every single recipe makes you want to head straight for the stove, whether it's a bacon, goat cheese, and sweet-onion pie; Russian borscht; beef-stuffed plantains; or braised Japanese pork belly.

[11] Bonnie Stern of Financial Post recommended the book, and commented, "Few of us can resist the allure of sizzling, smokey, crispy bacon.

[14] Chef Bobby Flay highlighted the recipe from The Bacon Cookbook for "Bacon-Wrapped Figs Stuffed With Almonds In Port" as one of his favorites.

[15] AM New York highlighted the book among its recommendations of "Best cookbooks to give as gifts", noting that the author, "presents a mouthwatering array of recipes to nudge the pork lover.

"[16] Writing for The Advocate, Cheramie Sonnier commented, "James Villas comes through once again with a cookbook that is sure to please cooks who love both classic comfort foods and exotic new dishes.

"[17] The San Jose Mercury News noted that Villas "turns his meticulous eye to the cured pork product" in the book, which includes "recipes featuring bacon in every imaginable way".

"[8] The Baltimore Sun highlighted the book in an article "Gifts to savor", commenting that "James Villas covers everything about this trendy ingredient".

[19] Marialisa Calta of The Douglas Daily Dispatch wrote, "in the unusual-but-oddly-compelling-single-subject-cookbook category, props go to “The Bacon Cookbook” by James Villas".