Bilingual in Spanish and English.
A book that gathers in detail the pastry that has made him famous around the world and for which he has twice been chosen as the Best Pastry Chef in the World.
Throughout FIVE HUNDRED AND TWELVE pages, in Spanish and English (bilingual), this master pastry chef takes us on a tour of his way of understanding artisan pastry, through FIVE thematic buffets, showing in detail the images, cuts, step-by-step instructions, techniques, and recipes of up to SEVENTY-FOUR unpublished creations. There is no shortage of pieces of pastries and other baked doughs, entremets, individual cakes, chocolates, tablets, and petit fours, among other creations.
As the author himself says, “a buffet must be cheerful, colorful, attractive to the eye. It can be more or less simple but it must be pretty. The greatest satisfaction is when people want to take photos of everything and exclaim, “Wow”, “Oh my God”, and things like that. A buffet is a party and at a party everything has to shine”.
This party, multiplied by FIVE, is the one Antonio Bachour invites us to with this BB.
“I have finally been able to deploy all my pastry, the one I make daily and the one I teach in my courses around the world. This is my pastry and it’s 100% me”, concludes the author.
One: croissant & brioche
Two: entremets & petits gâteaux
Three: fruits & vegetables
Five: petit fours
New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratio—about the relationships...
Over 50 recipes introducing and celebrating Venezuela’s irresistible and most popular street food, the arepa.The...
The German Baking Book is a celebration of German home baking from Jurgen Krauss, who won...