In my first cookbook, Baking with Bruno, I wrote about some of the ways immigrants have shaped food culture in their countries of adoption, highlighting European immigrants in particular. More than ever, it is important to recognize the contributions of immigrants from all corners of the globe, without whose influence the food we enjoy on our table wouldn?t be possible: farmers, pickers, packers, drivers, cooks, bussers, waiters and storytellers; home cooks and bakers from boundless horizons that enrich our daily lives. Traditions from every part of the world enrich our daily meals.

Recipes are stories. They are tales that travel through time?gifts shared with us by witnesses of bygone eras, preserving memories of times spent with family and friends. They might be the only link to a past love, a scribbled piece of paper with only a few words and some numbers, holding so many powerful emotions.

The poetry of words and numbers contained in a recipe reminds future generations of their proud past. In the story told through cups, weights, volumes or sometimes just scribbled guesses, a recipe can take the reader on a remarkable journey. Cultures are built on recipes, and a recipe is one of the most precious items cooks carry with them on their journey to new horizons. It shapes the culinary future of a community, and acts as a powerful beacon of hope and identity. A world with no recipes is a world without an imagination.

Our planet is indeed a huge garden, and the presence of real and relevant food stories is always alive, no matter where those stories originate from. Food is life and food matters everywhere.

Bruno Feldeisen

"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

Recipes from the book;

One from the Bacon section: Spicy Candied Chocolate Bacon recipe

Next from the Butter section: Cauliflower Soup recipe

Then one from the Bourbon section: Warm Peach and Bourbon Cobbler recipe

And finally one from the Chocolate section: Triple Chocolate Bacon and Sour Cream Cake recipe