Couture Chocolate: A Masterclass in Chocolate

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9781906417598: Couture Chocolate: A Masterclass in Chocolate
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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.

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Recensione:

'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)

Recensione:

Shortlisted 'Food Book of the Year'

--Andre Simon Awards 2011

Shortlisted 'Best Chocolate Book in the World'

--Gourmand Awards 2011

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9781909342453: Couture Chocolate

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ISBN 10: 1909342459 ISBN 13: 9781909342453
Casa editrice: Jacqui Small, 2013
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Descrizione libro JACQUI SMALL, United Kingdom, 2016. Hardback. Condizione: New. Language: English. Brand new Book. With its unique recipes and sumptuous photographs, this stunningly delicious cookbook delivers a lifetime's worth of culinary excitement and experimentation into your kitchen. Join award-winning chocolatier William Curley as he 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 flavours like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of the authors incredible om experimental (but delicious) fillings such as apricot and wasabi, sea salt caramel, black rice vinegar and thyme, to mouthwatering desserts including chocolate and pistachio cake, blackcurrant tea cake, millionaire shortbread, macaroons, and chocolate rosette with orange ganache, as well as a variety of chocolate ices, drinks, sauces and spreads including Gianduja chocolate, Tahitian vanilla and golden chestnut. With William Curley as a guide, you need never eat a bland dessert again. Codice articolo HUK9781906417598

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Descrizione libro JACQUI SMALL, United Kingdom, 2016. Hardback. Condizione: New. Language: English. Brand new Book. With its unique recipes and sumptuous photographs, this stunningly delicious cookbook delivers a lifetime's worth of culinary excitement and experimentation into your kitchen. Join award-winning chocolatier William Curley as he 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 flavours like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of the authors incredible om experimental (but delicious) fillings such as apricot and wasabi, sea salt caramel, black rice vinegar and thyme, to mouthwatering desserts including chocolate and pistachio cake, blackcurrant tea cake, millionaire shortbread, macaroons, and chocolate rosette with orange ganache, as well as a variety of chocolate ices, drinks, sauces and spreads including Gianduja chocolate, Tahitian vanilla and golden chestnut. With William Curley as a guide, you need never eat a bland dessert again. Codice articolo HUK9781906417598

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Descrizione libro Aurum Press Ltd, 2011. Condizione: 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 articolo V9781906417598

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