BACHOUR - THE NEW ERA OF VIENNOISERIE

Description

Antonio Bachour redefines modern viennoiserie with 52 precision recipes, cutting-edge lamination techniques and an optimized workflow tailored for professional pastry laboratories.

The New Era of Viennoiserie is a bilingual (English/Spanish) technical manual of 410 pages, blending the tradition of classic pastry with contemporary innovation. Each recipe is constructed with scientific rigour and presented in detail to guide the professional towards perfection.

A must-have volume for anyone looking to elevate their craft and discover the vision of one of the most influential masters in the world of pastry.

Key features:

• 52 technical and innovative recipes
• 410 pages, bilingual format (English/Spanish)
• Focus on lamination techniques and professional workflow
• Ideal for pastry chefs, pastry schools and artisan workshops
• A reference work signed by Antonio Bachour
• Weight: 2 kg