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Couture Chocolate: A Masterclass in Chocolate Hardcover – 25 Oct 2011

66 customer reviews

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Product details

  • Hardcover: 224 pages
  • Publisher: Jacqui Small LLP (25 Oct. 2011)
  • Language: English
  • ISBN-10: 1906417598
  • ISBN-13: 978-1906417598
  • Product Dimensions: 27.2 x 21.3 x 3 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (66 customer reviews)
  • Amazon Bestsellers Rank: 34,781 in Books (See Top 100 in Books)

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Product Description

Review

‘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

Review

'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)

See all Product Description

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Most Helpful Customer Reviews

33 of 34 people found the following review helpful By SL Trivuncic on 17 Nov. 2011
Format: Hardcover
For most people this is very advanced and would see little further action than oo-ing and arr-ing on the coffee table, however if you were someone wanting to set up their own chocolate business this publication would be an inspiring and beautiful textbook.

After explaining the history and methods making chocolate the recipes are broken down into;
truffles and filled chocolates: making ganache, the science of the perfect truffle, adding fabulous flavours
couture chocolates: experimental fillings such as apricot and wasabi, black rice vinegar
"bouches" and small delights: chocolate rochers, millionaire's shortbread;
pâtisserie: chocolate and praline Paris Brest, chocolate financiers, chocolate mielle feuile and more;
chocolate ices, drinks, sauces and spreads.

William's partner is Japanese and the fusion of chocolate with Japanese ingredients is one of the things that gives him his signature style.

This book would make a fabulous gift for any discerning chocolate lover.
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Format: Hardcover Verified Purchase
This book aims to teach both newcomers to chocolate making, and advances amateur chocolate makers, providing inspiration, tips, unusual ingredients and refreshing combinations. William also shares some of his most popular recipes from the shop, and from chocolate competitions, showing how to achieve the best results.

I have several chocolate books, but I think this is my current favourite. William breaks everything down into step by step guides, showing you exactly how to achieve good results for tempering your chocolate (without a tempering machine). William then shows you how to combine various ingredients into hand-made chocolates, moulded chocolates, bars, lollipops, even cakes, brioche, macaron and drinks. The book is clear, and most interesting from my point of view, actually makes you consider different flavour combinations for yourself. Perhaps I'm just at this stage of my chocolate making, but I found my mind wandering off into all manner of flavour variations. If you're an experience chocolate maker, I can't imagine it changing your technique management much, but I think it's worth seeing his flavour combinations first hand. William also does show layering techniques, which I don't think is covered in as much detail in some of my other chocolate books.

It would make a very good first chocolate book, and is certainly worth considering for those who already own a few books.
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15 of 16 people found the following review helpful By a.banana on 17 Oct. 2011
Format: Hardcover
I can only provide a glowing report for this book - it was truly excellent. Glossy DELICIOUS pictures on every page for each recipe! So tempting I just had to try them out. Surprisingly simple to create.. I cannot honestly tell you my creations tasted as divine as the goods from the man himself though. But this only means I can go into his wonderful little shop in Richmond and smell the wonderful chocolatey air... Mmm :) Top marks to William Curley!
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1 of 1 people found the following review helpful By alphaprior on 13 Dec. 2013
Format: Hardcover
Along with this book I bought several other books about chocolate so I can't but compare.
This one is very good and definetely one of the best chocolate books out there and best for people who want to go a little higher.
It's a pro book but not too difficult if you already have some skills in baking and chocolate making.

There are guides for everything and not just recipes. You learn how to create some beautiful and simple chocolate decorations.
Most recipes are demanding. Time, skills, effort and most difficult the ingredients, some of them are hard or impossible to find. Many recipes ask for japanese ingredients which they are not just hard to find but you have no idea what they taste like so you just skip the recipe.

This book compared to others I have gets an extra star for the variety of the recipes. Cookies, cakes, florentines, ice creams and some amazing deserts.
Another star because many recipes are easily customizable and you can create your own, using different fruits, nuts, flavors etc.
Keep in mind this is a pro book and you will need more than the basic equipment for many recipes.
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14 of 16 people found the following review helpful By Blibbs on 9 Oct. 2011
Format: Hardcover
This is a beautiful book. I'm sure everyone else that uses recipe books will agree that a picture for every recipe is brilliant (and rare!). Very informative and lots of care has been taken to go into detail on techniques that I find other books on chocolate skim over.
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1 of 1 people found the following review helpful By Ronald McCabe on 27 Mar. 2015
Format: Hardcover
Being from the other half 'across the great divide' I was entriqued to find out whether the book by the son of a Sottish docker on one of the most popular food types and flavours in the world (and I ain't referring to the world famous Tannadice 'greasy' peh) could be described as a 'masterclass'. William Curley's book 'Couture Chocolate' is the subject of food dreams and what he captures is a benchmark for chococlatiers to follow. Tribute must go to the excellent quality of his detailed narrative's, outstanding recipes, photographs, 200 + pages of style and anecdotes. Having read his book and having been fortunate to have tasted his delicacies I would go on record and say that this man's ability is no longer masterclass, I would go as far as to say he truly is 'worldfamous' and this book is a testimonial to his skills, attributes and PASSION.
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