Couture Chocolate: A Masterclass in Chocolate

Overview

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 ...

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Overview

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.

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Editorial Reviews

From the Publisher
"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

"[An] inspiring, artfully photographed cookbook featuring exquisite confections worthy of a display case."  —Library Journal  

"[A] masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes—like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream."  —Desserts Magazine

"This is one of those cookbooks I just want to sit down and read from cover to cover all in one night."  —Blogcritic.org

 "This book will be the queen of your coffee table books"  —San Francisco Book Review.com

Library Journal
Award-winning British chocolatier Curley showcases his craft in this inspiring, artfully photographed cookbook featuring exquisite confections worthy of a display case. Novices can benefit from the introductory "Chocolate Essentials" chapter, which provides a brief history followed by practical tips and illustrated technique guides. The exacting, often costly recipes, however, are best left to professionals. VERDICT Home cooks who've worked with Peter P. Greweling's Chocolates & Confections or recipes from master pastry chefs (e.g., François Payard and Pierre Hermé) should be capable of tackling these inspiring recipes, which include everything chocolate from rolled truffles to advanced patisserie.
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Product Details

  • ISBN-13: 9781909342453
  • Publisher: Jacqui Small LLP
  • Publication date: 10/28/2011
  • Pages: 224
  • Sales rank: 543,736
  • Product dimensions: 8.20 (w) x 10.60 (h) x 0.80 (d)

Meet the Author

WILLIAM CURLEY's career began with an apprenticeship at Gleneagles Hotel, followed by several years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Restaurant and Marc Meneau at L'Esp?rance in France. William then became Chef Patissier at The Savoy Hotel, where he met fellow patissi\u00e8re and future wife Suzue, whose Japanese heritage influences many of the flavours found in their recipes. In 2004, they opened their first chocolate shop in Richmond, followed by the opening of their equally successful Belgravia store. Increasing demand for their chocolate and patisserie creations led to a William Curley concession opening in Harrods. William Curley has been awarded Britain's Best Chocolatier by the Academy of Chocolate four times and has won numerous other awards.

Jose Lasheras started his photographic career in Madrid, later moving to Milan where he worked for ten years as a freelance photographer for various publications at Conde Nast, Italy. In 1996 he brought his stunning photography skills to London and he now works regularly as both photographer and painter for a wide variety of clients, ranging from Burberry to Wedgewood.

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