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- Publisher: MURDOCH BOOKS
- Format: Hardback | 232 pages
- Dimensions: 224mm x 254mm x 30mm | 1,161g
- Publication date: 8 November 2012
- Publication City/Country: Millers Point
- ISBN 10: 1742669824
- ISBN 13: 9781742669823
- Illustrations note: ill
- Sales rank: 11,591
In "Sweet Studio", classically trained pastry chef Darren Purchese brings us a range of his delectable desserts and extravagant sweet creations guaranteed to bring out your inner Willy Wonka. Darren fuses science with sweetness to create desserts that are made from jellies, mousses, sponges, creams and spreads which are then built up, layer upon layer, to create the finished work of sweet art. With 'Studio notes' to help you with complex techniques, and a special section on tempering and handling chocolate, "Sweet Studio" is the perfect guide to creating your own incredible dessert extravaganzas. This title features intricate finished desserts as well as individual recipes for component gels, mousses, creams, sponges and more, with tips on how you can use these things on their own or in other, simpler, desserts; 'Studio notes' to guide you through complex techniques; special section on tempering and handling chocolate.
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Darren Purchese is one of the most respected pastry chefs working in Australia today. With a wealth of talent and experience, Darren produces innovative desserts and cutting edge patisserie using modern and fresh techniques. He has worked in prestigious hotel kitchens across England and France, including the Savoy Hotel in London, under the tutelage of Maitre Chef de Cuisine, Anton Edelmann, the Goring Hotel, and later the Bentley Hotel, also in London. Moving to Australia in 2005, Darren worked at restaurants including Melbourne's Vue de Monde and Sydney's Guillaume at Bennelong. He set up Sweet Studio in early 2011, and is a regular on MasterChef and Junior MasterChef.
By Sharon Robertson 18 Dec 2012
Darren Purchese is a master dessert chef, and this book contains absolutely amazing creations. While at first the book seems quite daunting (most recipes contain at least 8 different elements), with a bit of time, patience and dedication you caould replicate many of his creations by preparing only a few of the elements at a time (and freezing til they are needed).
And if you don't want to make anything out of it, just reading through it is a delight anyway.
I work across the road from his cake shop (Burch & Purchese Sweet Studio) in Chapel Street, and have tasted many of his creations. They are every bit as fabulous as they look! This book is HIGHLY recommended.