A Masterclass in Chocolate
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|Format:||Hardback, 224 pages|
|Other Information: ||200 colour illustrations|
|Published In: ||United Kingdom, 25 October 2011|
At one time, cocoa beans were prized so highly they were used as currency and only the privileged could enjoy what the Aztecs knew as 'xocoatl'. Nowadays, high-quality chocolate is widely available in many different delicious forms to an increasingly discerning market. In this delightfully decadent book, the UK's premier chocolatier William Curley presents the ultimate master class for all things chocolate. Couture Chocolate first 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 bean used, and the differences between plain, milk and white chocolates. It reveals how some of today's most popular flavours -such as vanilla and chilli- were those favoured by the pioneering Aztec chocolatiers centuries ago. In the chocolate master class, 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 his incredible creations...His delectable recipes are helpfully grouped into sections: 'Truffles and Filled Chocolates' examines the science behind creating the perfect truffle, making ganache and adding fabulous flavours; 'Couture Chocolates' looks at experimental (but delicious) fillings such as apricot and wasabi, sea salt caramel, black rice vinegar and thyme; 'Bouches and Small Delights' covers blackcurrant tea cake, chocolate rochers and millionaire shortbread; 'Patisserie' explores chocolate and praline Paris Brest, chocolate financier with passion fruit curd, chocolate mille-fuille and more; 'Cakes and Biscuits' boasts chocolate and pistachio cake, macaroons, sable and chocolate rosette with orange ganache; and finally 'Chocolate Ices, Drinks, Sauces and Spread' looks at a huge variety, including Gianduja chocolate, Tahitian vanilla and golden chestnut. With its unique recipes and sumptuous photographs, Couture Chocolate delivers a lifetime's worth of culinary excitement and experimentation into your kitchen. With William Curley as a guide, you need never eat a bland dessert again.
About the Author
William Curley began his career with an apprenticeship at Gleneagles Hotel, near to his home town in Scotland. He has since worked in several Michelin-starred establishments under some of the world's most respected chefs, including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Restaurant in Knightsbridge and Marc Meneau at L'Esperance in France. His outstanding skills as a patissier flourished during these years, leading to an appointment as Chef Patissier at the London Savoy where he met fellow patissier and future wife and collaborator, Suzue, whose Japanese heritage influences many of the flavours found in their recipes. William's numerous awards include Pastry Chef of the Year, British Dessert of the Year and together with Suzue they won Gold representing Scotland at the Culinary Olympics in Erfurt and at international events in Basle, Chicago, London and Luxembourg. Additionally, they have won four Best British Chocolatier accolades together with over 25 golds for their chocolates. William's book Couture Chocolate won the best chocolate book at the Gourmand Awards 2012. In 2004 William and Suzue opened their first shop in Richmond upon Thames and recently a second in Belgravia, where, alongside an array of chocolate confections and patisserie they also created London's first Dessert Bar. Downstairs a professional quality kitchen hosts regular master classes and courses for both children and adults.
'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 '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 '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.' www.chocolatier.co.uk 'The definitive chocolate book for 2011...an exquisite book, packed full of stunning photography and easy to follow recipes.' www.womentalking.co.uk '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 'Beautiful, stylish and exciting...I simply love this book' Chocablog.com 'Superbly illustrated with mouthwatering photography...exquisite recipes' Amerrierworld.wordpress.com 'The Best 50 Cookbooks of 2011' Huffingtonpost.com 'Wins the prize for most beautiful book of the year. Stunning.' Foodandwinefinds.blogspot.com 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
|Publisher: ||Jacqui Small LLP|
|Dimensions: ||27.0 x 21.0 x 3.0 centimeters (1.20 kg)|