Bacon, Butter, Bourbon & Chocolate Cookbook
Chef Bruno's Favourite Ingredients
- Publisher
- Whitecap Books
- Initial publish date
- Sep 2024
- Category
- Baking
-
Paperback / softback
- ISBN
- 9781770503335
- Publish Date
- Sep 2024
- List Price
- $34.95
-
eBook
- ISBN
- 9781770503878
- Publish Date
- Sep 2024
- List Price
- $29.99
Classroom Resources
Where to buy it
Description
Chef Bruno, acclaimed judge on The Great Canadian Baking Show on CBC Television, is back with another exciting cookbook!
In The Bacon, Butter, Bourbon, and Chocolate Cookbook, Chef Bruno focuses on four distinct ingredients to create some of his favourite recipes. Each one of these ingredients is remarkable on its own and together they produce a range of tastes and experiences that all food-lovers are greedy for salty, sweet, silky, chewy.
Recipes include: Bacon and Salmon Roe Deviled Eggs; Bacon Cheddar Scones; Bacon and Goat Cheese Risotto; Basil and Sundried Tomato Butter; Very Buttery Brioche; Butter and Soy—Glazed Brussels Sprouts; Bourbon Garlic Glazed Yams; Pork Belly with Bourbon Honey Glaze; Warm Peach and Bourbon Cobbler; Cocoa and Molasses Baby Back Ribs; Double Chocolate Whoopie Pies; Chocolate Espresso Eclairs and more!
About the author
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. Bruno Feldeisen lives in British Columbia.
Visit Bruno's web site at www.brunofeldeisen.com.
Excerpt: Bacon, Butter, Bourbon & Chocolate Cookbook: Chef Bruno's Favourite Ingredients (by (author) Bruno Feldeisen)
PREFACE: THE POWER OF RECIPES
In Diversity We Find Strength
In my first cookbook, Baking with Bruno, I wrote about some of the ways immigrants have shaped food culture in their countries of adoption, highlighting European immigrants in particular. More than ever, it is important to recognize the contributions of immigrants from all corners of the globe, without whose influence the food we enjoy on our table wouldn?t be possible: farmers, pickers, packers, drivers, cooks, bussers, waiters and storytellers; home cooks and bakers from boundless horizons that enrich our daily lives. Traditions from every part of the world enrich our daily meals.
Recipes are stories. They are tales that travel through time?gifts shared with us by witnesses of bygone eras, preserving memories of times spent with family and friends. They might be the only link to a past love, a scribbled piece of paper with only a few words and some numbers, holding so many powerful emotions.
The poetry of words and numbers contained in a recipe reminds future generations of their proud past. In the story told through cups, weights, volumes or sometimes just scribbled guesses, a recipe can take the reader on a remarkable journey. Cultures are built on recipes, and a recipe is one of the most precious items cooks carry with them on their journey to new horizons. It shapes the culinary future of a community, and acts as a powerful beacon of hope and identity. A world with no recipes is a world without an imagination.
Our planet is indeed a huge garden, and the presence of real and relevant food stories is always alive, no matter where those stories originate from. Food is life and food matters everywhere.
Bruno Feldeisen