James Villas brought a profound understanding of the culinary world to his writing, honed over a lengthy career as a food and wine editor. His prose is marked by an emphasis on authenticity and rich flavors, often with a nostalgic nod to Southern cuisine. Through his works, Villas celebrates tradition and craftsmanship in gastronomy, inspiring readers to explore and share culinary experiences. His contributions to food journalism are undeniable, having shaped the standards for writing about food and wine.
Schinkenspeck, Rückenspeck, Bauchspeck. Speck ist ein Genuss und wird in Deutschland zu jeder Tageszeit gebraten, gebacken oder gegrillt. In diesem Kochbuch werden 100 verschiedene Zubereitungsarten vorgestellt. Schon beim Betrachten der Bilder läuft einem das Wasser im Munde zusammen.