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Patisserie
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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.

Reviews

'If you're looking to really wow guests with dessert, this is the book for you' ' a gorgeous coffee table book for any budding cake baker or aspiring pastry chef who wants to up their game' `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' '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' ` the duo have succeeded in delivering an accessible yet uncompromising luxury for the everyday kitchen' ' a gorgeous coffee table book for any budding cake baker or aspiring pastry chef who wants to up their game' 'If you're looking to really wow guests with dessert, this is the book for you' ` the duo have succeeded in delivering an accessible yet uncompromising luxury for the everyday kitchen'

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