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Couture Chocolate: A Masterclass in Chocolate Paperback – 25 Oct 2013


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Product details

  • Paperback: 224 pages
  • Publisher: Jacqui Small LLP (25 Oct. 2013)
  • Language: English
  • ISBN-10: 1909342459
  • ISBN-13: 978-1909342453
  • Product Dimensions: 21 x 1.9 x 27.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (59 customer reviews)
  • Amazon Bestsellers Rank: 46,193 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

--This text refers to the Hardcover edition.

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) --This text refers to the Hardcover edition.

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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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11 of 12 people found the following review helpful By Danny Marbella on 23 Aug. 2013
Format: Hardcover Verified Purchase
I have always been of the opinion that fine artisan chocolates should look as beautiful as they taste. Willam Curley's Couture Chocolate: A Masterclass in Chocolate takes it a step further moving artisan chocolates from culinary creations to five-star / Michelin food artistry, simply stunning.

From the first page to the final, the exquisite photographs are a rare treat in chocolate as fine art. Photographer Jose Lasheras redefines chocolate photography in his exquisite staging of the chocolates. His culinary choreography tells stories of Indulgence so including taste, texture, color and shape.

I Have always be of the opinion that pretty pictures alone do not justify buying a cookbook. When it comes to Couture Chocolates the amazing photographs are merely one of its assets. This book is buy no way a look book it is in fact in equal parts an art book, recipe book, and a first-Class instruction manual.

The book begins with a chapter titled "Chocolate Essentials" that lays out the basics of working with fine chocolate. Topics include a clear and concise explanation of the different types of chocolates as well as sections with tips on tasting chocolate and advice on shelf life and storage.

I really like the "sidebar" addressing the differences between making chocolates in a commercial kitchen versus a home kitchen.

What makes this chapter standout are the sections on tempering chocolate and making a basic ganache. I would go so far as to say they are worth the price of the book. Because tempering and making a basic ganache are two of the most important skills involved in making fine chocolate desserts, one cannot underestimate the importance of their mastery.
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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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