Download Bachour The Baker
Download Bachour The Baker
Yet, the visibility of this book has the way just how you actually need the far better selection of the new updates. This is just what to advise for you in order to acquire the opportunities of making or creating new publication. When Bachour The Baker becomes one that is prominent today, you must be one part of such many individuals who always read this publication and get this as their best friend.
Bachour The Baker
Download Bachour The Baker
When a person thinks that reading is a vital activity to do for the human life, other may think about how reading will certainly be so uninteresting. It's usual. When many people choose to choose going someplace as well as chatting with their buddies, some people choose to g to guide shops and also hunt for the brand-new book released. How if you do not have sufficient time to go guide store?
The presence of this Bachour The Baker in this world includes the collection of many desired book. Even as the old or new book, publication will offer incredible benefits. Unless you don't really feel to be burnt out every time you open up guide and also review it. In fact, publication is an extremely wonderful media for you to appreciate this life, to take pleasure in the globe, and to know everything on the planet.
Don't take too lightly; guides that we gather them are not only from inside of this country. You can additionally discover the books from outside of the nation. They are all also different with various other. Some links are given to reveal you where to discover and get it. This Bachour The Baker as one of the instances can be obtained conveniently. And also why you ought to recommend this book for yourselves as well as your friends is that this book holds essential duty to enhance your life top quality as well as amount.
When getting Bachour The Baker as your analysis source, you could get the easy method to evoke or get it. It needs for you to choose and also download and install the soft documents of this referred book from the link that we have supplied here. When everybody has really that excellent feeling to read this book, she or the will always believe that reviewing book will always lead them to obtain better destination. Wherever the location is permanently much better, this is what possibly you will acquire when picking this book as one of your reading resources in investing free times.
Review
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
Read more
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.
Read more
Product details
Hardcover: 200 pages
Publisher: The Chefs Connection; 1st edition (November 1, 2017)
Language: English
ISBN-10: 0933477538
ISBN-13: 978-0933477537
Package Dimensions:
11.2 x 8.5 x 0.8 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
56 customer reviews
Amazon Best Sellers Rank:
#71,104 in Books (See Top 100 in Books)
The recipes are not as detailed. I am pro baker and I wanted to read the directions to see his techniques. I understand some wha because I work with sheeter and but home bakers don't. So they need specific dimensions.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.
I bought the book after reading the bad reviews because I thought that maybe if I tried, the croissant recipe could come ok.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.
I love all of his books and the way recipes are all listed on one or two pages, which makes it easy to read when there are multiple components. However, especially with the croissant directions, it doesn't adequately explain the folding process. I know how to make basic croissants, but some chefs may do a 3 or 4 fold or vary the # of turns- I was most excited to see how he does his and cannot tell from the pictures or instructions. The cookie dough recipes are on the dry side and when scooped, each one had to be flattened during the baking process. Still, it's a great resource for ideas and I always appreciate chefs sharing their knowledge! Here is a link to a video showing the process, it makea more sense after watching. https://www.instagram.com/p/BW1SkUGDFac/
This book is a love letter to laminated doughs - puff pastry and croissant dough. It is clear, precise, and results are excellent. It is for a dedicated baker. Some of the ancillary pastries include choux pastry (eclairs and cream puffs), brioche (challah, stuffed with pastry creams), cookies, mille feuilles (napoleons), and several others. It is an excellent reference for those who bake at a high level.
Not for beginners, poorly described process for lamination. organization is poor. You have to reference one of the early recipes on his lamination because he doesnt show it earlier.B&W photos are fine to save money on printing, but who uses it anymore?? And the size of the photos are tiny, like 3cm x 3cm.I feel like most of the users havent actually used this book, but just look at the pretty photos and give it high stars.
This book is very bare-bones. Every recipe has only a name, an ingredient list, and the directions. There's no hints or tips or explanations of any kind. There's no recipe introduction and no chapter introduction. There's not even a book introduction.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.
As everything Bachour does, this book is amazing!!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!
Bachour is the pastry artist per excellence. His books reflect his intense dedication to accomplish a transformation of familiar flavors into innate and surprising textures. The stunningly beautiful and artistic presentation makes you wish you didn’t have to eat the work of art. What a pleasure to indulge once you succumb to temptation. Bravo Chef Antonio!
Bachour The Baker PDF
Bachour The Baker EPub
Bachour The Baker Doc
Bachour The Baker iBooks
Bachour The Baker rtf
Bachour The Baker Mobipocket
Bachour The Baker Kindle
0 komentar:
Posting Komentar