Patisserie

A Masterclass in Classic and Contemporary Patisserie

Patisserie A Masterclass in Classic and Contemporary Patisserie
$60.00 / £40.00 £32.00
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Format: Hardback, 344 Pages
ISBN: 9781909342217
Publisher: Jacqui Small
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Description

'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, it's easy to start making perfect patisserie at home. Patisserie processes are broken down into a step-by-step guide complete with expert knowledge to produce flawless creations every time, and a series of basic recipes – covering sponges, creams and custards, pastry and syrups – provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs.

Packed full of mouthwatering delicious recipes, including classics such as Rhum Baba and Tarte Alsacienne that are given a modern adaptation, this gorgeous bake book will awaken and inspire the pastry chef in you!

The author

Growing up in a small town in Fife, Scotland, William Curley discovered a passion for gastronomy and began his career with an apprenticeship at Gleneagles Hotel. 

William then went on to spend many years at numerous Michelin-starred establishments with the most respected chefs and pâtissiers in the business including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Oak Room and Marc Meneau at L'Esperance in France. William subsequently became the youngest ever Chef Pâtissier at The Savoy working under Anton Edelman and leading a team of 21 pastry chefs. 

William’s success led to the opening of the first ‘William Curley’ shop in Richmond in 2004. This led to the launch of the UK’s first dessert bar in central London in 2009. 
His chocolates and patisserie can now be found in the food hall of London’s most prestigious department store, Harrods. 

During 2013, William achieved the MCA (Master of Culinary Arts). It is the highest accolade awarded to chefs in the UK. Making him one of only seven masters in patisserie in Britain. 

In 2012, William Curley become a member of Relais Desserts International, the most prestigious association for patissiers. He was also invited to become a ‘Disciple Of Escoffier’, which recognises his achievements.

William Curley is four times winner of ‘Best British Chocolatier’ by the Academy of Chocolate. He is renowned for producing the most delicious and inspiring range of handmade chocolates, patisserie and desserts.
 

Reader reviews

Specs

Format: Hardback, 344 Pages
ISBN: 9781909342217
Illustrations: 500 colour photographs
Size: 8.268 in x 10.63 in / 210 mm x 270 mm
Published:

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