Couture Chocolate

A Masterclass in Chocolate

Couture Chocolate A Masterclass in Chocolate
£20.00
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Format: Paperback / softback, 224 Pages
ISBN: 9781909342453
Publisher: Jacqui Small
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Description

Couture Chocolate examines the origins of one of the world's most popular foods--explaining the method of creating chocolate, how its quality depends to a large extent on the variety of beans used, and the differences between plain, milk and white chocolates. It reveals how some of today's most popular flavors - such as vanilla and chilli - were those favored by the pioneering Aztec chocolatiers centuries ago. William shares his techniques and most mouth-watering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavors like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of the authors incredible creations.

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: Paperback / softback, 224 Pages
ISBN: 9781909342453
Size: 8.4 in x 10.8 in x 0.75 in / 213.36 mm x 274.32 mm x 19.05 mm
Published:

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