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Feenie's: Brunch Lunch Dinner Paperback – Sep 1 2005

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Feenie's: Brunch Lunch Dinner + Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends + Lumiere Light: Recipes from the Tasting Bar
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Product Details

  • Paperback: 144 pages
  • Publisher: Douglas & McIntyre; 1st edition (Sept. 1 2005)
  • Language: English
  • ISBN-10: 1553651359
  • ISBN-13: 978-1553651352
  • Product Dimensions: 1.9 x 17.8 x 26.7 cm
  • Shipping Weight: 567 g
  • Amazon Bestsellers Rank: #311,025 in Books (See Top 100 in Books)

Product Description

From Publishers Weekly

Dinner is a lighthearted but often painstaking endeavor in this cookbook from the owner of Lumière Restaurant and Feenie's Bistro in Vancouver, Canada. With his own show on Food Network Canada, a recent Iron Chef title and two previous cookbooks (Lumère; Lumière Light), Feenie has won over fans for his creative mix of French fundamentals, Asian techniques and greenmarket ingredients. While this cookbook is based on homier bistro cooking, Feenie has infused the recipes with enough surprise elements to keep matters interesting. There's a Grilled Quail and Braised Endive Salad, Steak and Blue Cheese Pie and the choucroute-topped Feenie Weenie, a tongue-in-cheek reference to his schoolyard nickname. He doesn't believe in shortcuts, and some cooks may find his offbeat aesthetic difficult to pull off at home: Scrambled Eggs with Spinach and Rosti Potato requires rendered duck fat, and other dishes call for specialty ingredients like shiso, Japanese mayonnaise and yuzu, which might be difficult to find outside of major cities. Still, Feenie's sophisticated approach to cooking makes it an edifying read, and the food itself, captured in beautiful color photos, is something to behold. (June)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


"Vancouver chef Rob Feenie has produced yet another good-looking cookbook with an international collection of simple recipes and an outstanding layout using John Sherlock's catchy photographs." (The Montreal Gazette 2005-11-30)

"The recipes are a thrill...This is haute comfort food, and it rocks."" " (Quill & Quire 2005-12-01)

"There's a sense of lightness and fun permeating the entire book where you'll find the famous Feenie's Weenie as well as the flavourful and fabulous Feenie Burger complete with zingy relish...I like too that Feenie exposes himself a little more in the intros to each recipe, sharing insights and anecdotes." (Barbara Jo's Books to Cooks 2005-04-08)

"While this cookbook is based on homier bistro cooking, Feenie has infused the recipes with enough surprise elements to keep matters interesting." (Publisher's Weekly 2006-04-24)

"Feenie crafts an intricate blend of French, Asian, and North American cuisine within a staggering array of flavors and textures." (Northwest Palate Magazine 2006-01-01)

Inside This Book (Learn More)
First Sentence
THIS IS a brunch dish, but it also has become one of the most popular dinner items at Feenie's. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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3 of 3 people found the following review helpful
Food you want to cook always has a story March 21 2006
By H. Gomi - Published on Amazon.com
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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