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)
"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."
— Dine Magazine