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Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris
Straightforward and easy to follow
from Dulse seaweed croquettes
followed by Malloreddus (the shell-shaped pasta from the region) with crab
the surrounding country
(Pastry - Professional) Antonio Bachour. Bachour New Arrival Sprinkled throughout the book areA stunning debut cookbook from renowned Pastry Chef Antonio Bachour. Accessible and fun, this beautiful book features the signature flavor combinations, cooking techniques, and stunning presentations that have made Bachour such an celebrated chef of the pastry arts. He has dedicated the book to cooks and pastry chefs who want to give an exciting new dimension to their desserts. Alan Batt, known to everyone in the industry as Battman, is a legend in
