Patisserie: A Masterclass in Classic and Contemporary PatisserieHardback
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- Publisher: Jacqui Small LLP
- Format: Hardback | 344 pages
- Dimensions: 220mm x 272mm x 34mm | 1,680g
- Publication date: 22 May 2014
- Publication City/Country: London
- ISBN 10: 1909342211
- ISBN 13: 9781909342217
- Illustrations note: 500 colour photographs
- Sales rank: 31,928
'A profoundly pleasurable book which offers that rare combination of daring, accomplished technique illuminated with extraordinary simplicity and clarity. His latest must-have book will inspire and delight.' Michel and Alain Roux Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to unscramble the mystique of his exquisite creations and get everyone making perfect patisserie in the home kitchen. Patisserie processes are broken down into a step-by-step guide complete with expert knowledge to produce flawless creations every time. A series of basic recipes - covering sponges, creams and custards, pastry and syrups - will provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. At the same time, some classic recipes, from Rhum Baba to Tarte Alsacienne, are given a modern adaptation using William's unique blend of flavours. William has always had a long-term ambition to bring patisserie to this country as an accessible, affordable yet uncompromising luxury. His main focus is to arouse and surprise the taste buds. A pleasure that he hopes he can bring to everyone, through the recipes in this gorgeous book.
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WILLIAM CURLEY's career began with an apprenticeship at Gleneagles Hotel, followed by several years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Restaurant and Marc Meneau at L'Esperance in France. William then became Chef Patissier at The Savoy Hotel, where he met fellow patissiere and future wife Suzue, whose Japanese heritage influences many of the flavours found in their recipes. In 2004, they opened their first chocolate shop in Richmond, followed by the opening of their equally successful Belgravia store. Increasing demand for their chocolate and patisserie creations led to a William Curley concession opening in Harrods. William Curley has been awarded Britain's Best Chocolatier by the Academy of Chocolate four times and has won numerous other awards.
'If you're looking to really wow guests with dessert, this is the book for you' Great British Food ' a gorgeous coffee table book for any budding cake baker or aspiring pastry chef who wants to up their game' Vegetarian Living 'these desserts are exquisite, complex and delicious. But having been to a class with them I can vouch that the patisserie is perfectly do-able; it just needs time and patience' -- Melanie McDonagh The Spectator 'a book where the word comprehensive doesn't even begin to adequately describe it...it is truly a thing of beauty from both a coffee table tome and usability perspective' Caterer & Hotelkeeper ' the duo have succeeded in delivering an accessible yet uncompromising luxury for the everyday kitchen' Food and Travel