Baking with Bruno

Bruno Feldeisen

$31.46 $34.95
Publisher: Whitecap Books
ISBN: 9781770503328
Cover type: Hardcover
Publish date: 9/1/2020

In 1988, Chef Bruno Feldeisen embarked on a search of new horizons, open spaces, and new flavors, and landed in New York. That started a journey on a North American love story where he cooked alongside chefs from every walk of life, in cities as vibrant as his curiosity.

In Baking with Bruno, Feldeisen begins teaching the fundamentals of making pastries, doughs, and more along with the basic items found in a pastry chef's pantry as well as a list of all the tools of the trade. Baking with Bruno then proceeds to reveal extraordinary recipes for jams, sauces, cookies, mousse, custards, and cakes.

Recipes include: Rhubarb Compote, Chocolate, and Pistachio Snaps, Halva Pecan Biscotti, Cranberry Clafouti, Flourless Almond Chocolate Cake, and more.

"This book of recipes documents my discovery of North American food culture in the context of my French culinary background. Going from a distinct old-world culture with very defined culinary rules to a land where anything seemed possible -- especially for newcomers -- made my exploration all the sweeter. This is my ode to that delightful journey." (Bruno Feldeisen)
Bruno Feldeisen has worked at Le Louis XV (Monaco), Patina Restaurant in Los Angeles and in the kitchens of Four Seasons hotels throughout North America. Currently he splits his time between being Executive Chef at the Semiahmoo Resort in Blaine, Washington and a judge on CBC's Great Canadian Baking Show. He lives in British Columbia.

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