ISBN 10: 1906417598 / ISBN 13: 9781906417598
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This Book is in Good Condition. Clean Copy With Light Amount of Wear. 100% Guaranteed. Summary: '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.'. Codice inventario libreria

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Riassunto: A masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes—like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream This much-loved confectionary's origins are covered first, from the quality of cocoa pods to the varieties of beans, as well as the importance of cocoa content, the difference between the three types of chocolate—plain, milk, and white—and how to appreciate the quality of chocolate. Next, one of the most skilled chocolatiers in the world shares his secrets and recipes. He starts with the basics of tempering and making a bar of chocolate, with advice on how to add flavors—from sesame to Szechuan pepper and rosemary to raspberry—or introduce textures such as chocolate nibs. Once these skills have been mastered, it is time to make some fantastic chocolate creations. Truffle flavors include house dark, framboise, and noval vintage port, while filled chocolates include apricot and wasabi, pistachio, sea salt caramel, and black rice vinegar. Patisserie recipes include Toscano chocolate cadeaux, chocolate and sea salt caramel tarts, and mille-feuilles of chocolate. Cakes and biscuits include chocolate and yuzu cakes, matcha financiers, and miso and walnut biscuits. Other recipes include mousses and soufflés; ice creams; and chocolate sauces, icings, fillings, frostings, and spreads. Includes dual measurements.

From the Back Cover: A wide variety of chocolate creations from one of the world’s leading chocolatiers.

Truffles and couture chocolates infused with classic and original ingredients such as Japanese black vinegar, lemongrass & ginger, apricot & wasabi and sea salt caramel.

Unique insight into the world of the master technician, with recipes tailored for the home cook to create chocolate bars and bites, bouchées, patisseries, and cakes and biscuits.

Exquisite ingredients and stunning photography elevate the process of chocolate making to an art. All key chocolate-making techniques are illuminated with step-by-step photography as well as inside knowledge from a chocolatier par excellence.

“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 fi eld.” 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 defi ned William as a patissier, as his experience in the hotel and restaurant world went on to give him the confi dence required to set up his own shops. William is one of the best patissiers in the business.” Anton Edelmann

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ISBN 10: 1906417598 ISBN 13: 9781906417598
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Descrizione libro Condizione libro: Good. All of our books are in excellent shape! May contain some wear or contain minimal highlighting-writing. Codice libro della libreria 3NCE25001ZAT

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Curley, William
Editore: Aurum Press (2011)
ISBN 10: 1906417598 ISBN 13: 9781906417598
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Descrizione libro Aurum Press, 2011. Hardcover. Condizione libro: Used: Good. No writing or highlighting! Light wear/scuffing on edges. Great otherwise! 2011 Aurum Press hardcover. Codice libro della libreria 170512084

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Descrizione libro Aurum Press Ltd, 2011. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria FX-9781906417598

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Descrizione libro Condizione libro: New. Bookseller Inventory # ST1906417598. Codice libro della libreria ST1906417598

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Descrizione libro Aurum Press Ltd. Hardback. Condizione libro: new. BRAND NEW, Couture Chocolate: A Masterclass in Chocolate, William Curley, At one time, cocoa beans were prized so highly they were used as currency and only the privileged could enjoy what the Aztecs knew as 'xocoatl'. Nowadays, high-quality chocolate is widely available in many different delicious forms to an increasingly discerning market. In this delightfully decadent book, the UK's premier chocolatier William Curley presents the ultimate master class for all things chocolate. Couture Chocolate first 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 bean used, and the differences between plain, milk and white chocolates. It reveals how some of today's most popular flavours -such as vanilla and chilli- were those favoured by the pioneering Aztec chocolatiers centuries ago. In the chocolate master class, 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 flavours like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of his incredible creations.His delectable recipes are helpfully grouped into sections: 'Truffles and Filled Chocolates' examines the science behind creating the perfect truffle, making ganache and adding fabulous flavours; 'Couture Chocolates' looks at experimental (but delicious) fillings such as apricot and wasabi, sea salt caramel, black rice vinegar and thyme; 'Bouches and Small Delights' covers blackcurrant tea cake, chocolate rochers and millionaire shortbread; 'Patisserie' explores chocolate and praline Paris Brest, chocolate financier with passion fruit curd, chocolate mille-fuille and more; 'Cakes and Biscuits' boasts chocolate and pistachio cake, macaroons, sable and chocolate rosette with orange ganache; and finally 'Chocolate Ices, Drinks, Sauces and Spread' looks at a huge variety, including Gianduja chocolate, Tahitian vanilla and golden chestnut. With its unique recipes and sumptuous photographs, Couture Chocolate delivers a lifetime's worth of culinary excitement and experimentation into your kitchen. With William Curley as a guide, you need never eat a bland dessert again. Codice libro della libreria B9781906417598

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William Curley
Editore: Jacqui Small LLP 2011-10-01, London (2011)
ISBN 10: 1906417598 ISBN 13: 9781906417598
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Descrizione libro Jacqui Small LLP 2011-10-01, London, 2011. hardback. Condizione libro: New. Codice libro della libreria 9781906417598

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Descrizione libro Jacqui Small LLP 2011-10-25, 2011. Hardcover. Condizione libro: New. Codice libro della libreria NU-GRD-04774776

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William Curley
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ISBN 10: 1906417598 ISBN 13: 9781906417598
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Descrizione libro JACQUI SMALL, United Kingdom, 2016. Hardback. Condizione libro: New. Language: English . Brand New Book. At one time, cocoa beans were prized so highly they were used as currency and only the privileged could enjoy what the Aztecs knew as xocoatl . Nowadays, high-quality chocolate is widely available in many different delicious forms to an increasingly discerning market. In this delightfully decadent book, the UK s premier chocolatier William Curley presents the ultimate master class for all things chocolate. Couture Chocolate first 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 bean used, and the differences between plain, milk and white chocolates. It reveals how some of today s most popular flavours -such as vanilla and chilli- were those favoured by the pioneering Aztec chocolatiers centuries ago. In the chocolate master class, 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 flavours like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it s time to tackle some of his incredible creations.His delectable recipes are helpfully grouped into sections: Truffles and Filled Chocolates examines the science behind creating the perfect truffle, making ganache and adding fabulous flavours; Couture Chocolates looks at experimental (but delicious) fillings such as apricot and wasabi, sea salt caramel, black rice vinegar and thyme; Bouches and Small Delights covers blackcurrant tea cake, chocolate rochers and millionaire shortbread; Patisserie explores chocolate and praline Paris Brest, chocolate financier with passion fruit curd, chocolate mille-fuille and more; Cakes and Biscuits boasts chocolate and pistachio cake, macaroons, sable and chocolate rosette with orange ganache; and finally Chocolate Ices, Drinks, Sauces and Spread looks at a huge variety, including Gianduja chocolate, Tahitian vanilla and golden chestnut. With its unique recipes and sumptuous photographs, Couture Chocolate delivers a lifetime s worth of culinary excitement and experimentation into your kitchen. With William Curley as a guide, you need never eat a bland dessert again. Codice libro della libreria AA29781906417598

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William Curley
Editore: JACQUI SMALL, United Kingdom (2016)
ISBN 10: 1906417598 ISBN 13: 9781906417598
Nuovi Rilegato Quantità: 1
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(London, Regno Unito)
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Descrizione libro JACQUI SMALL, United Kingdom, 2016. Hardback. Condizione libro: New. Language: English . Brand New Book. At one time, cocoa beans were prized so highly they were used as currency and only the privileged could enjoy what the Aztecs knew as xocoatl . Nowadays, high-quality chocolate is widely available in many different delicious forms to an increasingly discerning market. In this delightfully decadent book, the UK s premier chocolatier William Curley presents the ultimate master class for all things chocolate. Couture Chocolate first 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 bean used, and the differences between plain, milk and white chocolates. It reveals how some of today s most popular flavours -such as vanilla and chilli- were those favoured by the pioneering Aztec chocolatiers centuries ago. In the chocolate master class, 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 flavours like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it s time to tackle some of his incredible creations.His delectable recipes are helpfully grouped into sections: Truffles and Filled Chocolates examines the science behind creating the perfect truffle, making ganache and adding fabulous flavours; Couture Chocolates looks at experimental (but delicious) fillings such as apricot and wasabi, sea salt caramel, black rice vinegar and thyme; Bouches and Small Delights covers blackcurrant tea cake, chocolate rochers and millionaire shortbread; Patisserie explores chocolate and praline Paris Brest, chocolate financier with passion fruit curd, chocolate mille-fuille and more; Cakes and Biscuits boasts chocolate and pistachio cake, macaroons, sable and chocolate rosette with orange ganache; and finally Chocolate Ices, Drinks, Sauces and Spread looks at a huge variety, including Gianduja chocolate, Tahitian vanilla and golden chestnut. With its unique recipes and sumptuous photographs, Couture Chocolate delivers a lifetime s worth of culinary excitement and experimentation into your kitchen. With William Curley as a guide, you need never eat a bland dessert again. Codice libro della libreria AA29781906417598

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Curley, William
Editore: Aurum Press Ltd (2011)
ISBN 10: 1906417598 ISBN 13: 9781906417598
Nuovi Rilegato Quantità: 5
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Descrizione libro Aurum Press Ltd, 2011. Condizione libro: New. 2011. Hardcover. Couture Chocolate delivers a lifetime's worth of culinary excitement and experimentation into your kitchen. With William Curley as a guide, you need never eat a bland dessert again. Num Pages: 224 pages, 200 colour illustrations. BIC Classification: WBTX. Category: (G) General (US: Trade). Dimension: 279 x 220 x 24. Weight in Grams: 1202. . . . . . . Codice libro della libreria V9781906417598

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