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Baking With Bruno: A French Baker's North American Love Story
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 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)
- GenresCookbooks
288 pages, Hardcover
Published November 15, 2019
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Displaying 1 - 3 of 3 reviews
February 13, 2023
My experience with Baking with Bruno took me on an unexpected journey. I love The Great Canadian Baking Show, which Feldeisen co-hosts. Then I attended the Vancouver Fall Home Show and saw his cooking demo. He was warm and friendly, and afterwards my friend and I chatted with him about a baking question. I saw he had a cookbook and knew I wanted to bake from it.
The unexpected part was reading his story of adversity and struggles with anxiety, including panic attacks and PTSD, which is mentioned in the introductory section of the book. He is a spokesperson for Anxiety BC/Canada and seems very open about his experiences.
Shall we get to the cooking experience? It was super fun! It was hard to choose, but I settled on three recipes.
Lemon Poppy Seed Butter Cookies: Hands down my favourite recipe that I made. They truly do taste like lemon poppy seed muffins in cookie form, baking up crisp and not too sweet. Everyone raved!
Maple Syrup Pound Cake: This came together easily, and smelled heavenly while baking, though I had to leave it in the oven for much longer than the listed baking time. It was dense and delicious; my spouse gobbled it up so quickly that I froze half the cake so he wouldn’t eat it all in one day.
Honey Buttermilk Panna Cotta: I confess to never having used gelatine in my entire life, except for making Jello. This fancy dessert made me feel like a contestant on the baking show, but it was so easy. I’d try it with about half the gelatine next time as an experiment. It was so sumptuous, which is what you’d expect when the main ingredient is whipping cream. I’ll make it again; it’ll make me seem fancy when I have company for dinner.
Feldeisen’s story is inspiring. His taking the time to speak out about his anxiety and help fight stigma is the topper. There are many intriguing recipes that I’d yet like to try so I’m not done with this one yet. I think his Rhubarb Compote will go well with the Maple Syrup cake, so I'll try it when I harvest my rhubarb in the spring. I’d highly recommend exploring these recipes!
The unexpected part was reading his story of adversity and struggles with anxiety, including panic attacks and PTSD, which is mentioned in the introductory section of the book. He is a spokesperson for Anxiety BC/Canada and seems very open about his experiences.
Shall we get to the cooking experience? It was super fun! It was hard to choose, but I settled on three recipes.
Lemon Poppy Seed Butter Cookies: Hands down my favourite recipe that I made. They truly do taste like lemon poppy seed muffins in cookie form, baking up crisp and not too sweet. Everyone raved!
Maple Syrup Pound Cake: This came together easily, and smelled heavenly while baking, though I had to leave it in the oven for much longer than the listed baking time. It was dense and delicious; my spouse gobbled it up so quickly that I froze half the cake so he wouldn’t eat it all in one day.
Honey Buttermilk Panna Cotta: I confess to never having used gelatine in my entire life, except for making Jello. This fancy dessert made me feel like a contestant on the baking show, but it was so easy. I’d try it with about half the gelatine next time as an experiment. It was so sumptuous, which is what you’d expect when the main ingredient is whipping cream. I’ll make it again; it’ll make me seem fancy when I have company for dinner.
Feldeisen’s story is inspiring. His taking the time to speak out about his anxiety and help fight stigma is the topper. There are many intriguing recipes that I’d yet like to try so I’m not done with this one yet. I think his Rhubarb Compote will go well with the Maple Syrup cake, so I'll try it when I harvest my rhubarb in the spring. I’d highly recommend exploring these recipes!
December 29, 2020
A beautifully photographed book with some delicious looking recipes. Chef Bruno is a judge on the The Great Canadian Baking Show (spin off of British Bake Off) and he’s very kind yet knowledgeable. I met him once I liked him a lot.
I’m looking forward to trying these out!
Why is one star missing? Well, I may add it later, but I was a bit disappointed to not see the weight of the ingredients listed, just volume, and there were some recipes that contain ingredients that I don’t know where to find.
I had previously made the lemon sauce after he made it for my and some friends and it is truly spectacular, if not the easiest thing to make.
There’s a high likelihood I’ll be adding that star once I try a few more recipes.
I’m looking forward to trying these out!
Why is one star missing? Well, I may add it later, but I was a bit disappointed to not see the weight of the ingredients listed, just volume, and there were some recipes that contain ingredients that I don’t know where to find.
I had previously made the lemon sauce after he made it for my and some friends and it is truly spectacular, if not the easiest thing to make.
There’s a high likelihood I’ll be adding that star once I try a few more recipes.
August 3, 2020
This is a gorgeous book with many recipes that I can’t wait to experiment with. Many of them are for treats that I have not tried before. All of them speak to the joy of using quality and seasonal ingredients. Chef Bruno is adorable and the book is dedicated to his son. There is a lot of love and attention to craft without being too formal or fussy that I appreciate very much. Beautifully photographed too. Well done!
Displaying 1 - 3 of 3 reviews