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Bachour, by Antonio Bachour, Battman
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A stunning debut cookbook from renowned Pastry Chef Antonio Bachour. Accessible and fun, this beautiful book features the signature flavor combinations, cooking techniques, and stunning presentations that have made Bachour such an celebrated chef of the pastry arts. He has dedicated the book to cooks and pastry chefs who want to give an exciting new dimension to their desserts. Alan Batt, known to everyone in the industry as Battman, is a legend in the food photography world. He takes these pictures to a new level, elevating a recipe book into an art book with passion and dedication present in every single beautiful shot.
- Sales Rank: #701659 in Books
- Published on: 2013-11-25
- Binding: Hardcover
- 150 pages
About the Author
Antonio Bachour is an award-winning American pastry chef and the Executive Pastry Chef at St Regis Bal Harbour. In 2011, he was named one of the ten best pastry chefs in America, and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator after having been nominated for the 2011 award. Zagat has described him as a Confection Master. Battman is a renowned food photographer and author of numerous books.
Most helpful customer reviews
23 of 23 people found the following review helpful.
Many recipes simply do not work.
By Tabitha
I am professional in pastry in a popular modern restaurant. I bought this book to give me new ideas for our weekly prix fix menu. It's really hard to find books with modern plated desserts, so I was very excited and this is a very well known Chef. First of all, after looking through the book once, you notice almost all the desserts are very similar but each page is a variation of flavor in the same dessert. Also, take note that the main reason a lot of these items look so beautiful are because of the colorful micro flowers. It's not practical from a flavor stand point. I try to avoid that because, quite frankly, flowers don't taste very good. And last, but most important of all, THE RECIPES DON'T WORK. I bought this book a couple weeks ago and it came with a little slip of paper with corrections to some of the recipes, so I assumed everything was correct. Well I have tried a chocolate glaze, fruit glass, and his famous crema catalana recipe. Glaze was sticky and hard to manage, glass was clear with no color like the picture, and the crema catalana curdles any way you try. Mind you, I tried the crema catalana recipe 3 times, assuming I was at fault. I'm a professional and rarely have problems producing from recipes. They're just weird and never give you the product you expected from the pictures. Luckily I ordered Payard Desserts at the same time and the recipes are wonderful! Sorry Bachour, I gave you a try.
37 of 41 people found the following review helpful.
The great and not so great.
By Jesse J.
This is a fantastic book! I love chef's style and techniques and have defiantly spawned some ideas from just looking at the formulas and flavor combinations he does. HOWEVER, beware... There are ALOT of errors in this book. Formulas for chocolate glaze, without a quantity for chocolate; strawberry jelly using pineapple juice?! And numerous spelling errors, etc. Come on guys.. Let's make a Bachour 2.0 version with a better approach.
14 of 16 people found the following review helpful.
Stunning Photos BUT save your money
By Mr Leigh Edser
Antonio Bachour has wonderful imagination and exceptional skill with his magical deserts and pastries, Alan Batman's photographs do them true homage, however Katie Rosenhouse as an editor leaves everything to be desired.
The book arrives with a hastily (laser) printed A4 sheet of errors, which you might put up with and shrug and accept it, however the sheet only corrects a few of the errors and omissions in this otherwise stunning book.
Frankly it's disappointing that you can't rely upon what's in the book as far as directions and ingredients go, Batt needs to get his head away from the view-finder and read the text after his Ed has ticked off on the content, if you are going to be a Publisher, particularly of books that require technical skill and accuracy with ingredients then you need to do more than just say it's "pretty".
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