‘William Curley is a chocolatier extraordinaire. Find out all you need to know about the cocoa bean and drool over his stunning recipes.'
‘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.’
‘The definitive chocolate book for 2011…an exquisite book, packed full of stunning photography and easy to follow recipes.’
‘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’
‘Superbly illustrated with mouthwatering photography…exquisite recipes’
'The Best 50 Cookbooks of 2011'
‘Wins the prize for most beautiful book of the year. Stunning.’
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
'William Curley is one of the great chocolatiers. By combining flawless technique and wonderfully exciting creativity he literally brings chocolate to life.'
'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.'
'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.'
'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
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