The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.
His versatility and ability to combine all sorts of flavors and techniques play a leading role not only in the plated dessert, but also in many other pastry products: verrines, macarons, bonbons and tarts. A wide range of creations photographed by Alan Battman which include step-by-step directions and detailed data of all type of components (ice cream, sorbets, cakes, croustillants…). The book is already available for pre-order at http://chefsconnection.com
Antonio Bachour is one of the featured chefs in so good #10.