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Patisserie : A Masterclass in Classic and Contemporary Patisserie - William Curley


A Masterclass in Classic and Contemporary Patisserie

By: William Curley, Suzue Curley, Jose Lasheras (Photographer), Pierre Herme (Foreword by)


Published: 22nd May 2014
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Patisserie aims to reflect award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations. Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to unscramble the mystique of haute patisserie creation and get everyone creating masterpieces in their home kitchen.The process of patisserie is broken down into a step-by-step guide complete with expert knowledge from a master p√Ętissier to produce flawless creations every time.

A series of basic recipes will provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. Classic recipes from Rhum Baba to Tarte Alsacienne are given a modern adaptation with William's unique blend of flavors. William had always had the long-term ambition of bringing patisserie to this country as an accessible, affordable yet uncompromising luxury. His main focus is, of course, to arouse and surprise the taste buds, a pleasure that he hopes he can bring to everyone through the recipes in this book.

About the Author

William Curley's career began with an apprenticeship at Gleneagles Hotel, followed by several years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Restaurant and Marc Meneau at L'Esperance in France.

William then became Chef Patissier at The Savoy Hotel, where he met fellow patissiere and future wife Suzue, whose Japanese heritage influences many of the flavours found in their recipes. In 2004, they opened their first chocolate shop in Richmond, followed by the opening of their equally successful Belgravia store. Increasing demand for their chocolate and patisserie creations led to a William Curley concession opening in Harrods. William Curley has been awarded Britain's Best Chocolatier by the Academy of Chocolate four times and has won numerous other awards.


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Highly Recommended


from Melbourne, Au

About Me Rarely Read

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  • Deserves Multiple Readings
  • Easy To Read
  • Informative
  • Well Written


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    Comments about Patisserie:

    Fantastic recipe book. Could not rate it highly enough. Full of inspirational ideas.

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    ' the duo have succeeded in delivering an accessible yet uncompromising luxury for the everyday kitchen' Food and Travel 'If you're looking to really wow guests with dessert, this is the book for you' Great British Food 'a book where the word comprehensive doesn't even begin to adequately describe it...it is truly a thing of beauty from both a coffee table tome and usability perspective' Caterer & Hotelkeeper 'these desserts are exquisite, complex and delicious. But having been to a class with them I can vouch that the patisserie is perfectly do-able; it just needs time and patience' -- Melanie McDonagh The Spectator ' a gorgeous coffee table book for any budding cake baker or aspiring pastry chef who wants to up their game' Vegetarian Living

    ISBN: 9781909342217
    ISBN-10: 1909342211
    Audience: General
    Format: Hardcover
    Language: English
    Number Of Pages: 344
    Published: 22nd May 2014
    Country of Publication: GB
    Dimensions (cm): 27.9 x 22.3  x 3.7
    Weight (kg): 1.65