Passage: Everything Tastes Better with Bacon was positively received by reviewers and food critics. The Chicago Tribune reported that it sold 30,000 copies in its first month. Janet F. Keeler of the St. Petersburg Times commented positively on the book's title. She noted the work was covered by food critics, who included its recipes in articles about the subject. Keeler interviewed Fran McCullough, author of The Best American Recipes 2003–2004, who posited that the Atkins diet (which emphasizes higher meat consumption as part of a low carbohydrate plan) had helped increase the popularity of bacon usage. She classed it among the "most interesting and unique cookbooks" published. Giblin's photography received favorable commentary from Cindy Hoedel of The Kansas City Star. Literary critic Dwight Garner of The New York Times included the book in a list of favorites among recent cooking publications. The review was critical of the author's dessert recipes, but agreed with her overall argument for increased use of bacon in cooking.The Arizona Daily Star highlighted the book in their "Hot Reads" section. Assistant Texas Taste Editor for The Dallas Morning News Laura H. Ehret wrote that the book successfully conveys the experience of consuming bacon. Marty Meitus wrote for the Rocky Mountain News that the book had increased his appetite for bacon dishes. Meitus recommended dessert recipes, including Hazelnut-Bacon Candy Crunch, Peanut butter Cookies with Bacon Brittle, Pear-Apple Crisp with Brown Sugar-Bacon Topping and Ruby Raisin Mincemeat Tart. Steve Smith, executive chef at Dixon's Downtown Grill in Denver, was inspired by Perry's "Maple Sundae" recipe and used it to create his own macadamia-bacon crunch ice cream dessert.Writing for the Pittsburgh Post-Gazette, Marlene Parrish gave the book a favorable review, highlighting it in her article "Favorite Cookbooks for 2002". She wrote that she enjoyed sampling the recipes from the book. Parrish added that Robert Atkins, creator of the Atkins diet, would think favorably of...

Question: What single word can describe the amount of recipes that were in this book?
small