Pack Bachour

Bachour Buffets by Antonio Bachour

It had to be in his seventh book when Antonio Bachour is more Bachour than ever before. Bachour Buffets Book is his great work, his legacy. 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: croissant and brioche, entremets and petit gâteaux, fruits and vegetables, choc and petit fours, showing in detail the images, cuts, step-by-step instructions, techniques, and recipes of up to SEVENTY-FOUR unpublished creations.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.

Bachour Gastro by Antonio Bachour

Bachour Gastro by Antonio Bachour brings out his most gastronomic aspect in 52 unpublished sweet and savory creations, in a format designed to be eaten in just two bites, and accompanied by recipes, step-by-step photos, tips, and the author’s advice .

Bachour Gastro is structured in three blocks:

Inspiration: Which proposes versions of the great classics of universal pastry: Paris-Brest, Mont Blanc, Saint Honoré, Carrot Cake, Millefeuille, Black Forest… The great classics of universal pastry are always a source of inspiration for creating new proposals, with the utmost respect for the original.

Creation: Journeys and experiences in different countries and cultures become creations with fruit, chocolate, spices and nuts as the main ingredients.  Everything in a small format, maximum two bites

Brunch, which presents mainly savory preparations to savor between breakfast and lunch, such as quiche with croissant dough, stuffed bomboloni, hot buns or a bagel-sandwich, among others. All the products have a reduced format and have a very culinary spirit, of a freshly made product to enjoy at the moment, which is very much in line with the latest trends that are gaining the most success around the world.

A total of 344 pages (Bilingual, Spanish-English) with techniques, tips, and step-by-step photos to enjoy the best and most unusual of one of the best-known pastry chefs in the world.