NOTE: This book is in English and Italian.
Antonio Bachour's rainbow of recipes range from entremets, mono-portions, tarts, petits fours, macarons and verrines.
Antonio Bachour grew up in Puerto Rico and was hooked on a pastry from a young age, thanks to a childhood spent in his family’s bakery. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’ Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was a finalist in the 2011 International Chef Congress Pastry Competition. He is currently based in Miami.
