Couture Chocolate: A Masterclass in Chocolate (Hardback)
  • Couture Chocolate: A Masterclass in Chocolate (Hardback)
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Couture Chocolate: A Masterclass in Chocolate (Hardback)

(author), (foreword)
£30.00
Hardback 224 Pages / Published: 25/10/2011
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With its unique recipes and sumptuous photographs, this stunningly delicious cookbook delivers a lifetime's worth of culinary excitement and experimentation into your kitchen. Join award-winning chocolatier William Curley as he 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 flavours 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...from experimental (but delicious) fillings such as apricot and wasabi, sea salt caramel, black rice vinegar and thyme, to mouthwatering desserts including chocolate and pistachio cake, blackcurrant tea cake, millionaire shortbread, macaroons, and chocolate rosette with orange ganache, as well as a variety of chocolate ices, drinks, sauces and spreads including Gianduja chocolate, Tahitian vanilla and golden chestnut. With William Curley as a guide, you need never eat a bland dessert again.

Publisher: Jacqui Small
ISBN: 9781906417598
Number of pages: 224
Weight: 1202 g
Dimensions: 270 x 210 x 30 mm


MEDIA REVIEWS

'Handsomely produced volume, filled with alluring images...its ample collection of recipes and techniques really does offer the 'masterclass in chocolate' its dust jacket claims. A book to savour and one which will inspire chocolate lovers everywhere.'


Shortlisted 'Best Chocolate Book in the World' Gourmand Awards 2011


' William Curley is a chocolatier extraordinaire. Find out all you need to know about the cocoa bean and drool over his stunning recipes.'

' Handsomely produced volume, filled with alluring images... its ample collection of recipes and techniques really does offer the ' masterclass in chocolate' its dust jacket claims. A book to savour and one which will inspire chocolate lovers everywhere.'

' The definitive chocolate book for 2011... an exquisite book, packed full of stunning photography and easy to follow recipes.'

' Stunning photography entices the reader at every turn of the page. This is a beautiful book that will appeal to all levels of chefs and chocolate makers. It' s a must-have for anyone serious about chocolate, whether you are a beginner or a professional.'

' Beautiful, stylish and exciting... I simply love this book'

' Superbly illustrated with mouthwatering photography... exquisite recipes'

'The Best 50 Cookbooks of 2011'

' Wins the prize for most beautiful book of the year. Stunning.'

Winner 'Cookbook of the Year' Guild of Food Writer's Awards 2011

Shortlisted 'Food Book of the Year' Andre Simon Awards 2011

Shortlisted 'Best Chocolate Book in the World' Gourmand Awards 2011


"This book is a detailed insight into William's chocolates and patisseries and the ideas and inspirations behind his innovative flavour combinations, and should have pride of place in every chocolate lover's kitchen." - from the Foreword -- Pierre Koffman
"William Curley is a chocolatier extraordinaire. Find out all you need to know about the cocoa bean and drool over his stunning recipes." * Sainsbury's magazine *
"Stunning photography entices the reader at every turn of the page. This is a beautiful book that will appeal to all levels of chefs and chocolate makers. It's a must-have for anyone serious about chocolate, whether you are a beginner or a professional." * Caterer & Hotelkeeper *
"William Curley is one of the great chocolatiers. By combining flawless technique and wonderfully exciting creativity he literally brings chocolate to life." * Heston Blumenthal *
"William's talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolates and patisseries are like no other - he was one of the first to produce such incredible and innovative creations outside of France. I am thrilled that he has excelled professionally in this field." * Raymond Blanc *
"William has that terribly rare thing - the determination to succeed born out of hard work. Most young chefs want to be famous more than just being good at what they do. William never takes shortcuts. He so deserves his success." -- Marco Pierre White
"William worked for me whilst I was at The Savoy as my Chef Patissier, heading up a team of 21 pastry chefs. The role defined William as a patissier, as his experience in the hotel and restaurant world went on to give him the confidence required to set up his own shops. William is one of the best Patissiers in the business." -- Anton Edelmann

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