Couture Chocolate: A Masterclass in Chocolate - Rilegato

Curley, William

Rilegato

ISBN 10: 1906417598 ISBN 13: 9781906417598

Casa editrice: Jacqui Small, 2011

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.

Su questo libro

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

Su questa edizione

• Editore: Jacqui Small
• Data di pubblicazione: 2011
• ISBN 10: 1906417598
• ISBN 13: 9781906417598
• Rilegatura: Copertina rigida
• Numero di pagine: 224