Hardcover: 344 pages
Publisher: Jacqui Small LLP (May 22, 2014)
Product Dimensions: 8.8 x 1.4 x 11 inches
Shipping Weight: 3.7 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (12 customer reviews)
Best Sellers Rank: #602,541 in Books (See Top 100 in Books) #145 in Books > Cookbooks, Food & Wine > Desserts > Confectionary #167 in Books > Cookbooks, Food & Wine > Baking > Pastry #263 in Books > Cookbooks, Food & Wine > Professional Cooking
First off let me just say that this book is gorgeous! I own dozens of cookbooks and baking books but not one of them can rival this one. The photography is amazing - for those who like photos in their cookbooks (and who doesn't?), this book is a must. I honestly cannot get enough of flipping through it and just enjoying the photographs of all the delectable creations.The pastries presented are truly breathtaking. William Curley is clearly a master of his craft and we are fortunate that he decided to share his knowledge with us in this tome. In my opinion, this is a fantastic book for the price (as compared to, for example Stephane Glacier's "Tarts, Gouters, Entremets" or Pierre Herme's "ph10" each of which cost well over three times the price of this book). If you want to get a taste for the kinds of recipes this book offers check out Youtube for the author's presentation of a Strawberry and Pistachio Breton Tart. These are truly innovative, creative patisserie pieces, some of them are just plain showstoppers. And the wonderful thing is that the author breaks down each creation in discreet and digestible chunks even though at first glance they seem to be completely out of reach for a home baker. The first part of the book includes basic recipes for sponges, meringues, creams, sauces, etc. after which follow recipes broken down into Pastries and Leavened Specialties, Petits Gateaux, Entremets (my favorite), Macarons, Verrines, Baked Cakes, and Petits Fours.Most recipes have multiple photos showing individual steps and the recipe includes numbers that allow for cross-referencing each step to the photos. The ingredients and cross-references to basic recipes are very clearly set out and each recipe lists specialized equipments/forms needed.
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