In 1988, I embarked on a search of new horizons, open spaces and new flavours, and landed in New York. That is a journey I have never regretted -- a North American love story where I have cooked alongside cooks from every walk of life, in cities as vibrant as my curiosity.

I discovered that food in North America was tasty, exciting, culturally rich, and that deserts were delicious. . . I learned how entrenched baking was here, how centuries of immigrants from Holland, Germany, Italy and other distant places made this a land where I would learn and discover.

Many years later, I still get excited, learning new techniques and recipes. My kitchen is the heartbeat of my house. Let the sweet smells of baking create long-lasting memories!

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.

Bruno Feldeisen's profile page

Michele Marko's profile page

Henry Wu's profile page

"I stopped acquiring cookbooks some years ago when, like many of us, I became an empty-nester. Besides, I feel that many new cook-book writers have begun to take home cooks for granted by publishing esoteric recipes and complicated procedures.
"Until now. Chef Bruno Feldeisen gives home bakers a gift with his new book, Baking with Bruno, A French Baker's North American Love Story. You may know him as a judge on the CBC Great Canadian Baking Show. And he has partnered with a renowned Canadian hotelier, Henry M. Wu, whose hobby is food photography, though the quality of his art is much more than that of a hobbyist.
"A good cup of coffee in hand, I make myself comfortable and begin to read Baking with Bruno, cover to cover. It is Bruno's ode to his journey, where a French baker from a world of very defined culinary rules, explores a new land where the food possibilities, techniques and tastes are boundless. I met Bruno on his arrival in Toronto about thirty years ago, and right from the start the food writing community recognized that we had a creative genius in our midst. His Introduction gives us an insight that answers his question, "How Did I Get There?" If baking is your hobby, you can seriously consider the list of items in Chef Bruno's Pantry as your next shopping list (most items are standard) and his Tools of the Trade exist in all our kitchens. From The Fundamentals through baked delicacies from the world over that we will recognize as part of our Canadian culinary playbook, I spend a few hours reading, imagining, and saying to myself, "I can make that."
"With a new-found enthusiasm, I enter Amazon in my laptop search bar and click on baking utensils. These lovely recipes deserve some shiny new baking pans.
— Dine Magazine

"It's a nifty book, and the photos by Henry Wu do a very good job of illustrating the finished plate, right down to a stray crumb or two."
— Dean Tudor, online food and wine book reviewer