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Bachour Simply Beautiful, by Antonio Bachour, Battman
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This is the second of Antonio Bachour's books featuring his amazing and exquisitely presented desserts. A pastry chef and true artist, Bachour's previous book sold out the first printing in only 4 months. The new one includes the addition of traditional American measurements (cups and spoons in addition to grams), making his recipes more accessible to his readers and fans. Alan Batt, known to everyone in the industry as Battman, is a legend in the food photography world. He takes these pictures to a new level, elevating a recipe book into an art book with passion and dedication present in every single stunning shot. With a foreward by renowned pastry chef and Cupcake Wars judge Florian Bellanger.
- Sales Rank: #435424 in Books
- Published on: 2014-09-01
- Binding: Hardcover
- 225 pages
About the Author
Antonio Bachour is an award-winning American pastry chef and the Executive Pastry Chef at St Regis Bal Harbour. In 2011, he was named one of the ten best pastry chefs in America, and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator after having been nominated for the 2011 award. Zagat has described him as a Confection Master. Battman is a renowned food photographer and author of numerous books.
Most helpful customer reviews
48 of 55 people found the following review helpful.
Beware! Copy-Paste scam!!
By Tereza
I couldn't wait to get my hands on the new book because I had the utmost respect for maestro Bachour's talent and vast knowledge, but when my book was finally delivered - Oh My God - WHAT A DISAPPOINTMENT!
At first I was a little confused since some of the recipes looked...you know, familiar, like I've seen those in the Bachour's first book. I convinced myself of being wrong, but the nagging feeling remained, so I took the first book and started to compare...and guess what? Out of 108 recipes in the new book, not 2, not 5, not 10, but 28 RECIPES ARE THE SAME!!! 28 RECIPES!! That is 25% !! ONE QUARTER!! And by 'the same' I mean - EXACTLY THE SAME, word for word, even the photos are the same! Outrageous! I feel betrayed, hurt and angry! So angry! Am I a fool for buying the first book!? Is this the gratitude towards me and all the other buyers for supporting Bachour? Is this the reward for loyalty - because, believe me - I was a loyal customer, is this the way to say 'Thank you' for buying his books!? Despicable!!
One thing I know for sure - I will NEVER buy anything from Bachour.
Here is the 'Copy-Paste' list with page (Old book/ New book) numbers (in the new book, the old recipes are scattered all around to cover the tracks, I guess):
Berries & Cream (p.66/p.198)
Crema Catalana (p.68/p.202)
Manchego Cheesecake (p.70/p.182)
Pan,Aceite y Chocolate (p.72/p.216)
Coconut Textures (p.74/p.172)
Honey Cremeux (p.76/p.190)
Valrhona Manjari Cremeux (p.78/p.176)
Lemon Curd Pistachio Microwave Sponge Cake (p.80/p.220)
Gianduja Custard (p.82/p.178)
Valrhona Dulcey (p.84/p.200)
Flexi Chocolate Ganache (p.86/p.194)
Valrhona Dulcey Whipped ganache (p.88/p.204)
Chocolate Brazo Gitano (p.90/p.206)
Mascarpone Cream Macaron (p.92/p.174)
Compressed melon (p.94/p.196)
Feulletine Mousse Cake (p.96/p.188)
Banana Napoleon (p.98/p.192)
Coconut Panna Cotta (p.100/p.208)
Greek Yogurt Panna Cotta (p.102/p.180)
Lychee Panna Cotta (p.104/p.214)
Cherry Semifredd Popsicle (p.106/p.168)
Coconut Semifreddo Popsicle (p.108/p.166)
Praline Semifreddo Popsicle (p.110/p.170)
Stout Spice Cake (p.112/p.212)
Hazelnut Microwave Sponge Cake (p.114/p.186)
Pistachio Microwave Sponge Cake (p.116/p.218)
Lemon Tart with Mandarin Sorbet (p.118/p.184)
Mango Basil Vacherin (p.120/p.210)
Shame on you Bachour!
36 of 41 people found the following review helpful.
Beautiful pictures, but a lot left to be desired.
By Jason Carlucci
Firstly, I just received this book yesterday, so I haven't made any of the recipes yet.
The pictures in this book are lovely. Kudos to Chef and his photographer on the beautiful desserts and pictures.
But after that, there left a lot to be desired. I noticed a Table of Contents in the front, which I thought was kind of peculiar. But it was written so tiny I just skipped it and decided to explore the book myself. There was no description or words from Bachour about a single dessert. It was like, "here's the recipes, some very general instructions, BAM look over here at the picture!" And if the entire production or assembly didn't fit on one page, then you are directed to the back of the book to a couple pages jammed with tail ends of a bunch of different desserts.
There is no index. Huh? A cookbook with no index? What if I want to see a dessert with banana? Better get flipping through the pages or try your chance at the table of contents in the front.
He doesn't give great instructions on some things. For example, he has beautiful poached pears in a few recipes. Cut in peculiar shapes and just really neat. The instructions tell you to "put pears in liquid and poach." No instructions on how to get that shape. I also noticed a recipe that called for "crushing gelee over the top" of the dessert (I'm slightly paraphrasing here). More questions than answers.
I would have really loved a "where to buy" page, that could direct readers where he got those amazing molds or some of the more obscure items, such as versawhip or blackberry compound.
Lastly, I don't mean to get nitpicky, but the editor did a lackluster job at proofreading. I noticed several typos, grammatical errors, and recipes labeled wrong (citrus meringue, but it was actually coconut). It makes me wonder and hope that the recipes are correct and there aren't errors. We will find out in the kitchen.
12 of 14 people found the following review helpful.
Beautiful but poor recipes
By Taffy
Another beautiful book. However the second book has recipes from the first book. Why? I've tried a few recipes and they don't work. Many errors in the recipes. It is just for getting ideas.
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