Bachour Gastro

Real treasure!Here are my thoughts about chef Bachour new book.It worths every penny. Great quality printing, awasome pictures and most importantly hints how things are done.The book should be owned by any professional pastry chef.Bachour is a perfectionist and I admire him for that.There are couple things that I feel can be improved for the next book, I hope that it will have next one.It took more than two weeks for the delivery. My delivery was not with prime.I am sure with prime will not be a problem.The second thing is than instead in the book each recipe to have Spanish and English together, there should be separate editions English and Spanish.Overall I am very excited with my purchase.That book is a treasure one of my most valuable one in cookbook collection.This is a pure art chef Bachour.Thank you!

A wonderful recipe book from Chef Antonio Bachour, even if you do not cook, the photos inside provide a wonderful visual gateway to his many beautiful creations

Es el 2do libro que tengo de Antonio Bachour y ambos son increíbles, sin desperdicios. Es uno de mis chefs pasteleros favoritos!

El mejor libro que he comprado las gráficas bien explicada

It is in both English and Spanish, good book

Excelente libro, llego en muy buenas condiciones

Excelente libro, fotos, descripción del proceso e increíble Antonio Bachour!!!

This is the third book by Antonio Bachour that I have bought and it is the best.The book is divided into three sections: Inspiration, Creation and Brunch. Inspiration consists of twenty-three recipes which are interpretations of classic recipes such as Black Forest, Paris-Brest, carrot cake etc.. Creation consists of fifteen recipes that may considered as more original, although the titles such as Blond, Winter etc. undersell their flavor. Brunch consists of fourteen recipes that are a mix of sweet and savory items suitable for a brunch. In total there are fifty-two recipes, given in Spanish and English. The recipes are in grams not volume.The book is aimed at professionals and enthusiastic home-bakers. The latter category would include many more bakers than some of the Bachour's other books. The recipes are not difficult, they take forethought to ensure that you have the ingredients and time to execute. For example, the pear, chocolate and walnut tart (called Winter in the index) received very positive feedback from the tasters, and could be executed by anyone who is willing to make their own pastry.As usual I have tested twelve of the recipes. There was only one error that I came across - the instructions for the buckwheat crepes referenced sugar - it wasn't in the ingredients, but was not material. (In addition, “Trifle” was misspelled in the index). The recipes all worked and, unlike the other Bachour books, there are detailed color photographs that help with execution. For each recipe there are footnotes about either an ingredient or instruction to help make the recipe a success and increase the reader's knowledge. These comments are a very good feature of the book and would be instructional for professional and home-bakers.Unfortunately I was unable to test a couple of the recipes because they used ingredients that are not currently available in the US. In one case this was a technical gastronomy item. The second item was a specific almond paste with a very high nut content which the distributor was unsure when, or if, it would ever be able in the USA. However, it may be possible to work out alternatives. As an enthusiatic amateur, the use of the more technical items (e.g. iota) made the recipes more interesting, but in some cases it meant having to plan ahead to source the ingredients.Another strength of this book is that it was not difficult to find twelve items that I wanted to cook. There are another half dozen or so that I will try over the next month. There is a lot to inspire both in terms of taste and also in terms of technique.Out of the twelve, the tasters gave rave reviews for eight of them. The other four received positive feedback, but not the enthusiatic “you must make this again” that the others received. In terms of the TtE (taste to effort) measure all of the tested recipes scored highly. The tasters also appreciated the portion sizes which are designed to make you want more rather than make you feel gross.So why is this Bachour's best book? First, the instructions and photographs are clearer than the other books. Second, the additional comments about ingredients/ technique at the end of the recipes were very educational. Finally, the range and variety of the recipes is greater – it is a book that will inspire what I bake over the next year.