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Patisserie A Masterclass in Classic and Contemporary Patisserie

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ISBN-10: 1909342211

ISBN-13: 9781909342217

Edition: 2014

Authors: William Curley, Suzue Curley, Jose Lasheras, Suzue Curley

List price: $70.00
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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, with his book, get everyone making in the home kitchen.The process of patisserie is broken down into a step-by-step guide complete with expert knowledge from a master pâtissier to produce flawless creations every time. A series of basic recipes – covering sponges, creams and custards, doughs, pastry and syrups…    
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Book details

List price: $70.00
Copyright year: 2014
Publisher: Quarto Publishing Group UK
Publication date: 5/22/2014
Binding: Hardcover
Pages: 344
Size: 8.75" wide x 11.00" long x 1.37" tall
Weight: 3.630

William Curley has worked at numerous Michelin starred restaurants including with Raymond Blanc at Le Manoir aux Quat' Saisons and Marco Pierre White at The Oak Restaurant. He has won numerous accolades including The Caterer's Acorn Award, The Academy of Culinary Arts Awards of Excellence & the British Dessert of the Year. In 2004 he opened his first shop in Richmond, followed by another launched recently in Belgravia. He was the recipient of the Best British Chocolatier Award in 2007, 2008 & 2009.