Average Reviews:
(More customer reviews)Rob Feenie might be best known as a Canadian chef who beat the Iron Chef Morimoto here in the US but in Canada, he is a celebrity chef who owns the best French restaurant in Vancouver, Lemière (Relais Grourmands & 5 Diamond) and more down-to-earth but still sophisticated, Feenie's, where he brings the recipes in the book to us from. I had been waiting for this book for months. I wasn't disappointed and have become a big fan of Mr. Feenie.
Combination of French sophistication, Asian simplicity, and the finest North American ingredients - this is Mr. Feenie's philosophy and you will find this all over in this book. The ingredients are still accessible, the recipes are easy to follow - one of the things I like in this book is that Mr. Feenie categorizes different aspects of his dishes. For example, Crab Ravioli with Black Truffle Beurre Blanc, he lists "Filling," "Beurre Blanc," and "To Serve" rather than just listing 20 steps of cooking. And the gorgeous photos.
His background is French cooking but this book also gives us the recipes of old North American classics such as the Feenie Weenie (his version of hot dog), Steak & Egg (it makes me really feel like trying next weekend), and Banana Cream Pie.
His passion towards cooking and foods makes this book so special and this tells you "cook what you want to eat" - not only looking good. As he states, this is not only the list of foods he loves - this is also his own collection of stories brining the memories back to him. I simply fell in love with his personaility and his apporoach to foods.
This book will definitely be the one I keep going back when I feel like cooking "good foods" and the one even making a shopping trip more enjoyable. Mr. Feenie will be my most favorite chef among all.
P.S. I really hope that the FoodTV in the US televises his Canadian show really soon!
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As executive chef of Vancouver’s renowned Lumière, Rob Feenie has been celebrated for his ability to combine French sophistication, Asian simplicity, and the finest North American ingredients. At Feenie’s, his new bistro, the fare is simpler but still sublime, prepared to the same high standards and with winning flavor and texture combinations that elevate casual dishes to a delicious new level. Collected here are more than 80 easy-to-prepare bistro favorites, including decadent brunch treats such as Brioche French Toast with Candied Pecans, Whiskey Maple Syrup, and Sour Cream Mousse; lunch and dinner favorites like Crab and Corn Chowder and Grilled Ahi Tuna Sandwich with Shiso Guacamole; and Feenie’s sly twists on casual classics, including his own deluxe version of the humble hotdog, Feenie’s Weenies. Other chapters cover starters, salads, side dishes, and desserts. Forty luscious color photographs add additional inspiration, and chef’s tips and commentaries ensure that each recipe works perfectly.
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