The Bacon, Butter, Bourbon & Chocolate Cookbook: Chef Bruno's Favourite Ingredients by Chef Bruno Feldeisen

• 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!

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.

Review Quote:

"Chef Bruno Feldeisen focuses on four distinct ingredients to create some of his favorite 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.
"Critique: Beautifully illustrated throughout with full page, full color, mouth-watering photographs of finished dishes, all the recipes showcased in the pages of "The Bacon, Butter, Bourbon and Chocolate Cookbook: Chef Bruno's Favourite Ingredients" are impressively 'kitchen cook friendly', making it a very special and unreservedly recommended and welcome pick for family, personal, professional, and community library cookbook collections."-- Midwest Book Review