Alan Batt, 2017. Hardcover. Near Fine in Very Good jacket. First printing. Antonio Bachour (1975– ) is the pastry chef’s pastry chef. Each of his books not only captures the creative and enthusiastic energy of his craft, but also generously delivers clear and concise recipes for others to follow in his path. Despite their lasting appeal, few of Bachour’s books remain in print, and those that aren’t are highly sought. About half of 2017’s Bachour the Baker, featuring Alan Batt’s stunning photography, is dedicated to viennoiserie. The recipes are refreshingly direct with the expectation that the reader is already well versed in pastry technique. Classic croissants and kouign-amanns lay the groundwork for the more innovative mojito-flavored, guava and cheese, or baklava croissants. A standard pain au chocolat is here, yes, but also a plain crescent fully coated in tempered dark chocolate. Other excitements include a coconut brioche, a praline passion fruit loaf cake, and a lemon basil tart. Our copy is Near Fine with a Very Good, lightly scuffed and worn jacket. First printing. Appealing and useful.
