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Bachour The Baker Hardcover – November 1, 2017
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Antonio has a unique ability to craft innovative and beautiful tasting products in all aspects of patisserie; which is an extraordinary skill that pastry chefs aspire to yet rarely achieve in this continually changing industry. Bachour the Baker showcases the versatility of his skills and explains all the elements of laminated doughs, croissants and Danish through coherent recipes and beautiful images. --Chef Kirsten Tibbals
About the Author
In 2011, Antonio Bachour was named one of the ten best pastry chefs in America, and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator. Zagat has described him as a confection master." He served as a judge in the 2013 US Pastry Competition and the Chicago Restaurant Pastry Competition, and as a guest chef at the 2013 Friends of James Beard dinner, held by the James Beard Foundation. Antonio Bachour has previously served as the Corporate Executive Pastry Chef for KNR restaurant group which encompasses the W Hotel, South Beach, Miami (including its Spanish restaurant Solea) and The Trump Soho, New York (including its Italian restaurant Quattro). He currently travels the world teaching workshops on dessert making, and in 2018 will open a new bakery in Coral Gables, FL.
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Like he says laminate the dough to 5mm and that is it, he does not say what dimensions. What cm x cm or inch x inch?
He does not explain the butter block in details. He says laminate to 5 mm. For the recored correct term is "roll". Laminate is only when you have the butter in the dough.
Instructional pictures are also very small to see and black and white. For example, if you look at another popular book like tartine, he shows you how to stretch the dough how to pre shape and how to shape. For a beginner these are very important.
Images are the key.
You have to already know what each item is, and what the taste and texture are supposed be like, or you will not know if you've made it correctly.
For things like puff pastry and croissants, you need to have prior knowledge of all the procedures on how to make them to make proper sense of the instructions, since they are written confusingly and missing a lot of details.
For example, the instruction for croissants will start off by saying something like "lay the butter onto the upper half of the dough and make a simple fold" without first telling how to position the dough, so you'll have no idea which is the upper half; and you may also wonder what exactly is a simple fold.
The accompanying pictures showing the steps are also pretty useless. They are in black and white, so you couldn't really tell which is the butter and which is the dough. If that's not bad enough, there's also no caption under the pictures, so you wouldn't know what the pictures are showing exactly. The pictures aren't numbered either, so you wouldn't be able to match them to the written steps.
Basically, these pictures will only make sense if you already know how to make a croissant, and if you already know how to make a croissant, then you don't really need to see these pictures.
Since this book seems to target professional audiences (and well-off ones at that), you'll find instructions like "lengthen the dough in a rolling machine until 4 mm thick" and "place in the proofer and let proof" instead of something more general like "roll the dough out to 4 mm thick" and "proof (let rise) in a warm place".
I haven't tried any of the recipes yet, but I don't doubt that they will be good; the author is a great chef and I'm sure the products will turn out tasty. It's just unfortunate that the recipes are delivered poorly and a lot of people won't be able to accomplish them.
Beware that due to some editing errors, the egg wash recipe for 18 croissants yields almost a quart of the stuff, when you only need a fraction of that amount.
If you are a beginner, this book is not for you. It's missing all the important information that will lead you to success.
If you already know what you are doing and are hoping to learn the ins and outs of Viennoiseries, or are hoping to learn advanced techniques from a renowned pastry chef, this book is also not for you. It contains only the recipes and nothing else for you to learn.
You'd be better off with another recently released book by another Spanish speaking chef called "Sweet Devotion". Even with its poor English translation (the book is originally written in Spanish), you'll still learn a ton of advanced stuff. The author goes into great details over every little things. It's packed full of useful information. It is exactly the book I thought "Bachour the Baker" would be when it was first announced.
In conclusion, this book (Bachour the Baker) is just a glorified recipe folder. All you will get from it are recipes. You will not learn a single thing, not one. Each page of the recipes within is just like something you write down on a piece of paper and take with you into the kitchen if you don't want to get the book dirty; meaning that all there is are the ingredients and the directions. If you want to add good recipes to your collection, you might want to buy it. If you want to learn to be a better baker, however, you will be disappointed beyond belief.
By the way, every recipe does come with a pretty picture of the finished product, if that's any consolation.
It did not.
This book is not for rookies nor for pros. If you are a rookie, you are not going to understand almost anything (puff pastry specifically) and If you already have some puff pastry knowledge, you are not going to learn anything new. There’s no tips, no technique recommendations, anything.
I haven’t tried any other recipe besides croissants (the reason why I bought the book in the beginning) so by far I can say It’s just beautiful pictures in a recipe book. Don’t bother buying.
It’ has a wide range and variety of great step by step recipes with pictures and tips.
The recipes are innovative, easy to follow and look absolutely delicious.
It’s a great book for everyone! Professionals and even amateurs could perfectly use this book.
Not to mention that it is so beautiful, the cover, paper quality and the creative photography.
I just loved it... can’t tell how happy I am.I just made my first recipe and look at the result. This book is definitely a must have!
Most recent customer reviews
Although need some basic understanding of pastries to be able to use it. Love it!