Nostalgic Delights (Hardcover)
Classic Confections & Timeless Treats
Jacqui Small, 9781910254578, 256pp.
Publication Date: October 16, 2016
Join award-winning patissier and chocolatier William Curley as he recreates childhood memories and times gone by, taking classic recipes and modernizing 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.
About the Author
Brought up in Fife, William Curley's career began with an apprenticeship at Gleneagles, followed by 6 years at numerous Michelin-starred establishments, working with respected chefs including Pierre Koffman at La Tante Claire, Raymond Blanc at Le Manoir aux Quata Saisons and Marco Pierre White at The Restaurant. He then became Chef Patissier at The Savoy Hotel under Anton Edelman, as Chief Patissier leading a team of 21 pastry chefs. In 2004, he opened his first boutique in Richmond, followed by the opening of his equally successful Belgravia Boutique. After an increasing demand for his chocolate and patisserie creations, William Curley chocolate and patisserie concessions were opened in world-renowned department store Harrods in July 2011. They also create bespoke patisserie to accompany Afternoon Teas at some of London's top establishments. William has been awarded Britain's Best Chocolatier by the Academy of Chocolate four times (2007-2011) and has won numerous other awards. Most recently William became a member of the prestigious Relais Desserts, an association of the top pastry chefs across the world who come together to promote haute patisserie. Couture Chocolate, William's first book, won the Guild of Food Writers Cookery Book of the Year award in 2012.