I Love Bacon! is a cookbook with over fifty recipes devoted to bacon and bacon dishes, many of them from celebrity chefs. The book was written by Jayne Rockmill and photography was provided by Ben Fink. Broken down into eight sections, the book covered how to make homemade bacon and moves onto "brunch" and "small bites" before covering soups, salads and sides, pasta, fish, meat, and desserts. I Love Bacon! was published in October 2010 by Andrews McMeel Publishing and met with favorable reviews for its unique dishes and helpful culinary tips for novices. Background The book's author, Jayne Rockmill, is a literary agent based in New York City whose clients include Tony Caputo, François Halard, and the professional photographer and storm chaser, Jim Reed. Rockmill had also become involved in producing charity food and wine events, and is a longtime supporter of the New York City Food Bank and Share Our Strength, which focuses on ending childhood hunger. She conceived the book as a way to help raise money for their work, and a portion of the proceeds from I Love Bacon will be donated to the two charities. Rockmill began by asking chefs she knew personally to donate bacon recipes, and then contacted others across the United States. In some cases, she adapted the original recipes in collaboration with the chefs. The book's illustrator is the well-known food photographer, Ben Fink, whose photographs appear in Food & Wine, Bon Appétit, Saveur and publications of the Culinary Institute of America. 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. Some of Fink's more unusual food photographs are those for Martha Hopkins and Randall Lockridge's 1997 InterCourses: An Aphrodisiac Cookbook, where the food is photographed against the background of a naked human body. Contents I Love Bacon! contains over 50 recipes from celebrity chefs including Cat Cora, John Besh, Ming Tsai, and Chris Cosentino, as well as brief biographies of the chefs themselves. It presents basic bacon recipes as well as dishes with bacon as one of the chief ingredients. The recipes are grouped into eight sections beginning with Make Your Own Bacon which has recipes for "Classic Cured Bacon", "Spicy Braised Bacon", "Soy-Ginger Braised Bacon", "Crispy Pork Belly", and "Chinese