Chef Rob Feenie is celebrated for the way in which he combines French sophistication, Asian simplicity and the finest North American ingredients. Recently, he launched Feenie's, a casual, intimate bistro that has become instantly popular for its brunches, lunches and dinners.

Feenie's presents more than 90 recipes, including his winning Iron Chef recipes, with 40 full-colour photos. The Feenie's bistro recipes are simpler but are as sublime as ever thanks to their layers of flavours and texture combinations, all with Chef Rob Feenie's deft twists that take them to an even tastier place. And they all have the bonus of personal commentaries and chef's tips.

Rob Feenie was born in Burnaby, BC, and even as a kid loved to spend time in the kitchen. At 20 he attended the Dubrulle French Culinary School in Vancouver, then became a sous-chef at the Rim Rock Café and Oyster Bar in Whistler, followed by Vancouver’s Cherrystone Cove and Crocodile. After stints in Alsace with Chef Emile Jung at Au Crocodile and Antoine Westermann at Buerehiesel, both Michelin three-star-rated restaurants, and in Chicago with Charlie Trotter and in New York with Daniel Boulud and Jean-Georges Vongerichten, Rob Feenie returned home to open his own restaurant.

Rob Feenie's profile page

"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

"The recipes are a thrill...This is haute comfort food, and it rocks."" "

Quill & Quire

"Feenie crafts an intricate blend of French, Asian, and North American cuisine within a staggering array of flavors and textures."

Northwest Palate Magazine

"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

"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