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Patisserie: A Masterclass in Classic and Contemporary Patisserie By William Curley, Suzue Curley
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- Sales Rank: #133556 in Books
- Published on: 2014-05-22
- Original language: English
- Number of items: 1
- Dimensions: 11.00" h x 1.38" w x 8.75" l, 2.64 pounds
- Binding: Hardcover
- 344 pages
Review
' a gorgeous coffee table book for any budding cake baker or aspiring pastry chef who wants to up their game'
‘ the duo have succeeded in delivering an accessible yet uncompromising luxury for the everyday kitchen’
'If you’re looking to really wow guests with dessert, this is the book for you’
'If you're looking to really wow guests with dessert, this is the book for you'
' a gorgeous coffee table book for any budding cake baker or aspiring pastry chef who wants to up their game'
`these desserts are exquisite, complex and delicious. But having been to a class with them I can vouch that the patisserie is perfectly do-able; it just needs time and patience'
'a book where the word comprehensive doesn't even begin to adequately describe it.it is truly a thing of beauty from both a coffee table tome and usability perspective'
` the duo have succeeded in delivering an accessible yet uncompromising luxury for the everyday kitchen'
About the Author
Brought up in Fife, William Curley's career began with an apprenticeship at Gleneagles, followed by 6 years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir aux Quata Saisons and Marco Pierre White at The Restaurant. He then became Chef Patissier at The Savoy Hotel under Anton Edelman, as Chief Patissier leading a team of 21 pastry chefs. In 2004, he opened his first boutique in Richmond, followed by the opening of his equally successful Belgravia Boutique. After an increasing demand for his chocolate and patisserie creations, William Curley chocolate and patisserie concessions were opened in world-renowned department store Harrods in July 2011. They also create bespoke patisserie to accompany Afternoon Teas at some of London's top establishments. William has been awarded Britain's Best Chocolatier by the Academy of Chocolate four times (2007-2011) and has won numerous other awards. Most recently William became a member of the prestigious Relais Desserts, an association of the top pastry chefs across the world who come together to promote haute patisserie. Couture Chocolate, William's first book, won the Guild of Food Writers Cookery Book of the Year award in 2012.Suzue Curley completes the team with an equally impressive patisserie background. Born in Japan, Suzue was influenced and inspired by many Japanese patissiers but recognized that she needed to move to Europe to complete her training. She met William while working as a patissier at The Savoy, having previously trained at Claridge's and Le Cordon Bleu.
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