Couture Chocolate: A Masterclass In Chocolate by William CurleyCouture Chocolate: A Masterclass In Chocolate by William Curley

Couture Chocolate: A Masterclass In Chocolate

byWilliam CurleyPhotographerJose Lasheras

Paperback | October 25, 2013

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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.

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 Quat' Saisons and Marco Pierre White at The Restaurant. He then became Chef Pat...
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Title:Couture Chocolate: A Masterclass In ChocolateFormat:PaperbackProduct dimensions:224 pages, 10.75 × 8.25 × 0.75 inShipping dimensions:10.75 × 8.25 × 0.75 inPublished:October 25, 2013Publisher:Jacqui SmallLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1909342459

ISBN - 13:9781909342453

Reviews

Editorial Reviews

"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