The creative talent of the pastry chef Antonio Bachour (St. Regis Bal Harbour, Florida) is put into circulation in a second book which will be available in autumn and includes a wide range of new desserts with his personal trademark. A total of 120 complete creations with recipes and photographs signed by Alan Battman.
Antonio Bachour explains that the aim of this new book is about sharing not only the meaning and form of his flavor and texture combinations, but especially to thoroughly discover the plated dessert techniques he works with. From desserts that use Pacojet to simple ideas, and, of course, other more avant-garde creations.
Antonio Bachour is one of the featured chefs in so good #10.