We're pleased to have this exuberantly photographed collection of desserts and pastries by the popular and creative Florida-based chef. But stock is very limited.
In six chapters, Antonio Bachour offers works that are inspired by his world travels: entremets, petit gateax, tarts, verrine, petits fours, and macarons. Each creation is represented in a full-page photograph
Fans will know that Bachour has built his reputation on equal parts dramatic presentation and bold flavors and Bachour in Color does not disappoint on either front. A blond chocolate and berry sable tart looks like a retro daisy decal from the late 1960s. Bachour's tiramisu cake suggests a modernist opera house with its roof about to take flight. And his banoffee tart reinvents the homey British favorite so that it looks like the type of attention-grabbing hat one might expect to see at a royal wedding.
In English and Italian. Hardcover. Color photographs throughout.