by Michel Roux (Foreword), Alain Roux (Foreword), Michel Roux (Foreword), Alain Roux (Foreword), Kevin Summers (Photographer), William Curley (Author)
Join award-winning patissier and chocolatier William Curley as he recreates childhood memories and times gone by, taking classic recipes and modernising them with his own, unique creations. Bursting with a diverse range of delicious mouthwatering recipes, from the Hazelnut Rocher to the Bakewell Tart, the Black Forest Gateau to the Jammy Dodger, the Blackcurrant Cheesecake to the Arctic Roll, this nostalgic desserts book evokes the decadence of the 70s and 80s whilst also touching on the comfort food that most of us grew up with. With his easy to follow instructions and accessible approach, William will have aspiring pastry chefs whipping up nostalgic timeless treats in no time.
Format: Hardcover
Pages: 256
Edition: 1
Publisher: Jacqui Small LLP
Published: 20 Oct 2016
ISBN 10: 1910254576
ISBN 13: 9781910254578
Growing up in a small town in Fife, Scotland, William Curley discovered a passion for gastronomy and began his career with an apprenticeship at Gleneagles Hotel.
William then went on to spend many years at numerous Michelin-starred establishments with the most respected chefs and patissiers in the business including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Oak Room and Marc Meneau at L'Esperance in France. William subsequently became the youngest ever Chef Patissier at The Savoy working under Anton Edelman and leading a team of 21 pastry chefs.
William's success led to the opening of the first `William Curley' shop in Richmond in 2004. This led to the launch of the UK's first dessert bar in central London in 2009.
His chocolates and patisserie can now be found in the food hall of London's most prestigious department store, Harrods.
During 2013, William achieved the MCA (Master of Culinary Arts). It is the highest accolade awarded to chefs in the UK. Making him one of only seven masters in patisserie in Britain.
In 2012, William Curley become a member of Relais Desserts International, the most prestigious association for patissiers. He was also invited to become a `Disciple Of Escoffier', which recognises his achievements.
William Curley is four times winner of `Best British Chocolatier' by the Academy of Chocolate. He is renowned for producing the most delicious and inspiring range of handmade chocolates, patisserie and desserts.
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