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Couture Chocolate: A Masterclass in Chocolate Hardcover – November 1, 2011


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Editorial Reviews

Review

"William’s talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolates and patisseries are like no other—he was one of the first to produce such incredible and innovative creations outside of France. I am thrilled that he has excelled professionally in this field."  —Raymond Blanc


"William has that terribly rare thing—the determination to succeed born out of hard work. Most young chefs want to be famous more than just being good at what they do. William never takes shortcuts. He so deserves his success."  —Marco Pierre White


"[An] inspiring, artfully photographed cookbook featuring exquisite confections worthy of a display case."  —Library Journal
 
 


"[A] masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes—like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream."  —Desserts Magazine


"This is one of those cookbooks I just want to sit down and read from cover to cover all in one night."  —Blogcritic.org


 "This book will be the queen of your coffee table books"  —San Francisco Book Review.com

From the Back Cover

A wide variety of chocolate creations from one of the world’s leading chocolatiers.

Truffles and couture chocolates infused with classic and original ingredients such as Japanese black vinegar, lemongrass & ginger, apricot & wasabi and sea salt caramel.

Unique insight into the world of the master technician, with recipes tailored for the home cook to create chocolate bars and bites, bouchées, patisseries, and cakes and biscuits.

Exquisite ingredients and stunning photography elevate the process of chocolate making to an art. All key chocolate-making techniques are illuminated with step-by-step photography as well as inside knowledge from a chocolatier par excellence.

“William’s talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolates and patisseries are like no other – he was one of the first to produce such incredible and innovative creations outside of France. I am thrilled that he has excelled professionally in this fi eld.” Raymond Blanc

“William has that terribly rare thing - the determination to succeed born out of hard work. Most young chefs want to be famous more than just being good at what they do. William never takes shortcuts. He so deserves his success.” Marco Pierre White

“William worked for me whilst I was at The Savoy as my Chef Patissier, heading up a team of 21 pastry chefs. The role defi ned William as a patissier, as his experience in the hotel and restaurant world went on to give him the confi dence required to set up his own shops. William is one of the best patissiers in the business.” Anton Edelmann
--This text refers to the Paperback edition.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Aurum Press (November 1, 2011)
  • Language: English
  • ISBN-10: 1906417598
  • ISBN-13: 978-1906417598
  • Product Dimensions: 1.2 x 8.5 x 10.8 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #838,198 in Books (See Top 100 in Books)

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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

48 of 56 people found the following review helpful By Bre on March 18, 2012
Format: Hardcover
As a female and well, as a human, I never met a chocolate I didn't like but I am also clueless about chocolate. My biggest chocolate moment was when my mother visited me when I lived in NYC and wanted me to drive her to Hershey Pa to see where her Hershey Kisses came from. We did, we took the tour and the whole shabang but I still never let it sink in that creating all different forms of cocoa I have popped in my mouth over the years are a lot of hard work and effort and I took them for granted, then I got this book.

It was a first for me. I love home cooking and love cookbooks, not just to make new recipes but to read and to learn as much as I can about food. But I have never delved into any forms of chocolate. I am not gonna lie, I can't walk by a good chocolate shop without dropping a fair amount of money and would probably kick anyone in the shin if they tried to take my last salted caramel but I've never really given it a lot of thought on how to make my own or any form of creating squat with chocolate. I came across this book after the holidays with a sale with a popular cookbook book club and they had a $10 sale if you bought so many books. Like I could pass up that deal. I will take to my grave how much $ I spent but it landed me more cookbooks than I need for the entire of 2012. Not that that is gonna make any difference as I just ordered a new cookbook on macarons, but this is by far my favorite. I have tried several "recipes" I cringe to even call them recipes because they are truly magnificent creations that just make me happy and have allowed me to give some very ingenious gifts in the past couple of months.

To just list my favorite recipes isn't enough on this.
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13 of 14 people found the following review helpful By George Erdosh on March 30, 2012
Format: Hardcover
Couture Chocolate is a very unusual cookbook. The cookbook was prepared for the British market but, thankfully, the publisher added measurements, food and equipment terms U.S. bakers also understand. This is a large-format, lavishly produced book using a photographer whose food photography should be in art galleries; every one of them is stunning and beyond mouth-watering. This book will make the queen of your coffee table books.

This is not a book for the casual baker. Only highly experienced bakers and professionals will be able to reproduce the recipes and only those familiar with the finicky field using chocolate. The 10-page introduction helps to familiarize you with the intricacies of working with chocolate. Even with experience, you will be spending hours in the kitchen but the end result (if successful) will be spectacular. Many series of small photos help you go through the steps of recipes. The layout of the book is excellent. Head notes, if they appear, are brief and instructive. Each recipe lists equipment needed. Many recipes require previous preparations. Ingredients are generally available but some will be hard to find (e.g. yuzu, matcha). A useful ingredient and equipment list appears before the index. (As reviewed for Sacramento/San Francisco Book Review.)
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11 of 12 people found the following review helpful By Michele on June 8, 2012
Format: Hardcover Verified Purchase
I am now examining this book for the first time, after having ordered it. I have not tried any recipe in it yet. I have never seen a book like this. This book primarily teaches people on how to make professional chocolates (as in individual pieces - filled ones, bite-sized morsels, but also bars, cakes, mousses, pastries, and all kinds of chocolate treats). I didn't actually have an interest in that particularly when I bought it; I am wanting to learn all things technical about chocolate, so I took a chance on it. However, I think the book has pretty much sold me on trying to do what the book tries to teach you - how to make chocolates and chocolate treats. They are incredibly appetizing - as in other-worldly. The photographs also are phenomenal. You are going to be pretty much begging for these things once you see the pictures. There are lot of photos of steps along the way of making the recipe, plus the finished item - close up. The text is highly readable and steps are clearly marked and well-explained. It is really an exceptional book in every respect. Pretty much every recipe looks appetizing and devourable - no matter your taste. These things are so delectable-looking that I don't know how they could not taste fabulous. The quantity of every ingredient is listed in three ways: grams, oz and units (ie egg yolks: 125 g / 4-1/2 oz / about 6 eggs). Needed equipment is clearly identified. Complicated recipes are so well broken-down that they actually seem achievable for the confident, practiced cook, even though looking at the pictures of the finished product, I would never dream of trying otherwise. There are 9 pages of text, plus a few pages of photos only, that address "chocolate basics.Read more ›
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5 of 6 people found the following review helpful By Dusya4 on June 13, 2014
Format: Paperback Verified Purchase
The book is gorgeous and inspiring, no question about it. But I just wasted an evening and a whole bunch of ingredients on a cake that because of one error is inedible. The recipe i speak of is for the pistachio joconde in the pistachio and chocolate opera. It specifies a total amount of sugar equal to 300g of which 215g goes into the French meringue. Having now made and thrown away the cake I am certain this is a mistake. After getting a sickeningly sweet cake that refused to release from the Silpat because of the excess sugar content, I checked other cookbooks including the author's Patisserie, which for a regular joconde specifies 30g of sugar for approximately the same amount of egg whites used to make the French meringue. I would love to bake more from this book as it has some amazing recipes but now that I know there are potentially major errors in the recipes I am going to have to cross check against other sources which is very inconvenient not to mention annoying. I may revise my review in the future if I have better success with other recipes. But for now the most I can give is 2 stars.
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