Bachour, executive pastry chef of the St. Regis Bal Harbor in Florida, has an avid following on Instagram, where his dynamically creative desserts earn much acclaim. Working with the intrepid food photographer Battman, Bachour has produced a book dedicated to chocolate, richly illustrated with images of entremets, plated desserts, verrines, petit gateaux, tarts, and bonbons. The intricately composed dishes are definitely for professional pastry cooks, many of them consisting for four, five, or six separately prepared elements.
Color photographs throughout. Hardcover.