Patisserie : A Masterclass in Classic and Contemporary Patisserie Hardback
'A profoundly pleasurable book which offers that rare combination of daring, accomplished technique illuminated with extraordinary simplicity and clarity. His latest must-have book will inspire and delight.' Michel and Alain Roux Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to unscramble the mystique of his exquisite creations and get everyone making perfect patisserie in the home kitchen. Patisserie processes are broken down into a step-by-step guide complete with expert knowledge to produce flawless creations every time. A series of basic recipes - covering sponges, creams and custards, pastry and syrups - will provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs.
At the same time, some classic recipes, from Rhum Baba to Tarte Alsacienne, are given a modern adaptation using William's unique blend of flavours. William has always had a long-term ambition to bring patisserie to this country as an accessible, affordable yet uncompromising luxury.
His main focus is to arouse and surprise the taste buds.
A pleasure that he hopes he can bring to everyone, through the recipes in this gorgeous book.
- Format: Hardback
- Pages: 344 pages, 500 colour photographs
- Publisher: Jacqui Small
- Publication Date: 23/04/2014
- Category: Cakes, baking, icing & sugarcraft
- ISBN: 9781909342217