Antonio Bachour Books For Chefs Catalogue
Antonio Bachour: “Bachour Buffets is a book to open a pastry shop and have recipes for five years”
Today, November 25, Bachour Buffets, the seventh and most personal book by Antonio Bachour, is released. Published by Grupo Vilbo and available in our online bookstore Books For Chefs, it is a bilingual book (Spanish and English) where the popular chef shows the pastry he makes daily and the one he teaches in his courses around the world through five themed buffets. We have spoken with him so that he can give us the keys to this ambitious publishing project.
This book can also be purchased at a lower price if purchased in a pack together with Bachour Gastro or with so good #28 during the Books For Chefs Black Friday campaign.
How did the idea of this Bachour Buffets come about?
The idea came up at a dinner in Barcelona with Carlos Barrachina and Alberto Ruiz from Grupo Vilbo. Due to the success of Bachour Gastro, we decided to make a book that is authentically mine, by the author, of what I have always done, of the buffets that I have prepared in my classes around the world, but with new recipes.
With six books on the market, why make a seventh?
They always say that the latest book is the best, and I’ve put all my heart into making it the best book I’ve done so far. There are five chapters of five different buffets with super new recipes, there are no old recipes, no recipes that have been published in other books. It is a spectacular book, it is a book that can be used to open a pastry shop and have recipes for five years.
“I have put all my heart into making it the best book I have done so far… I think it is going to be the best pastry book to come out in several years”
Why should pastry chefs and amateurs buy your book?
It is a book for everyone, both professionals and amateurs because it is a book made with the recipes that we use in Bachour. They are simple recipes that everyone can make, execute, designed to be made in large quantities, since we in Miami sell 1,000 desserts a day.
Make a summary of the content. What will the reader find?
Five extremely different chapters: one on petit gâteaux and tarts, one on both pastry and restaurant petits fours, one on pastries with croissant dough and brioche dough, one on fruits and vegetables, and one on chocolate that I love.
“These are simple recipes that everyone can make, execute, designed to be made in large quantities, since we in Miami sell 1,000 desserts a day”
But all the recipes work, right?
All the recipes work, we tried them with the people of Grupo Vilbo, with the photographer Corina Landa. We all tried them, made recipe after recipe, adjusted, and everything is spectacular.
Of the five buffets, which is your favorite?
They are all my favorites, although I love the fruit and vegetable one because there are many recipes I have never worked with before. There’s a completely pumpkin dessert, a beet dessert, we used green peas with strawberries. They are 1000% creative.
“Creativity was 1,000% with the fruit and vegetable buffet”
Are you happy with the result?
I think it’s going to be the best pastry book to come out in several years.
Will this be your last book?
I don’t know if it will be the last, but it is a book that will last for many years. I need to write a book about savory dishes since we are opening many savory restaurants, with a sweet part too because that is what we love. But no, it won’t be my last book.
