Just in time for Art Basel: the breathtaking creations of St. Regis Bal Harbour executive pastry chef Antonio Bachour, captured in print. Sixty dishes are showcased in the new Bachour, Recipes for the Professional Chef, a cookbook or a lavish art book, depending on your perspective. Re-create (or just admire) intricate bonbons, ornate petit fours and plates of sorbet, cake, macarons and pastries as colorful as a Willem de Kooning abstraction – Basil Mango Vacherin/Lemon Cremeux with Pistachio Sponge Cake, or Greek Yogurt Sorbet/Poached Pear with Honey Cream, Ginger Streusel and Pear Sorbet/Passion Fruit Macaron/Key Lime Tart. While the recipes are geared toward pastry chefs, Bachour says ambitious young bakers needn’t despair. “Maybe the second book will be for home cooks!” he promises.

[Photo by Alan Battman]

Buy Bachour, Recipes for the Professional Chef online at chefsconnection.com.