My chocolate and Pastry Experiences

Scottish part time chocolatier in London enjoying all things Chocolate and Pastry

Recipe Books

Books

I love books, and in particular recipe books. If there is one thing that cheers up my day, it’s getting a new book. Even better than that is using them and scribbling notes in the margins. I’ve added some of my favourite books from my collection. These books are all so different, they may contain similar recipes but that’s where the similarity ends – each chefs recipe differs so much in flavour, texture, style…there really is something for everyone! Click on the authors in bold to see my reviews and favourite recipes from their books.The authors not in bold have a picture of the book for illustration but no narrative as yet, there are a lot of books so this page will always be “under construction”. Please leave a comment if you need more information or isdn numbers

William Curley

CurleyI have both of Williams Books – Couture Chocolates and Patisserie and they are both amazing. I was luckily enough to do some work experience in Williams kitchens and I can vouch that what is in the book is what is done in the kitchen. I was really surprised that all the chocolates and cakes that you can buy in any of his shops are pretty much all in the books.

Patisserie has a large “how to” section which goes through the basics and also some more complex techniques. I have lots of favourite recipes in these books, in particular the Chocolate Sable…these little biscuits are just heaven. I use Williams recipes for my Champagne Bon Bons and also my Pistachio Marzipans.

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Claire Clark

Indulge There are so many classy recipes in this book I don’t know where to start. This is the book to go to when you’re wanting an elegant, classy dessert for a dinner party. My favourite recipe so far is Claire’s interpretation of Lemon Meringue Pie. It is stunning

 

 

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World Chocolate Masters

WCMI love this book, it’s a shame that they didn’t produce another book for the last competition. This book highlights all the teams and candidates, and details all the showpieces, plated desserts, moulded pralines and dipped pralines. There are so many fantastic recipes in this book that there is simply too many for me to mention, instead I’ll mention the 3 brilliant chefs who represented the UK team, John Costello, Ruth Hinks and Graham Hornigold

 

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Stephane Leroux

PralineThis book is amazing. I will warn you that it is not cheap but you most certainly get value for money.

 

 

 

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Edwald Notter

Chocolatier

 

 

 

 

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Paul A Young

Paul A YoungThis was my first ever chocolate book and I love it. I was lucky enough to chat with Paul at London’s first Cake & Bake show and take part in one of his demos. I was hooked, even though I’d dabbled with chocolate before that. Paul’s recipes are varied whether it’s using alcohol, herbs or making water ganaches…I was so impressed with my first chocolate martini!

 

 

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Gu

GUOk, I will be honest – I didn’t buy this. This was a “Secret Santa” pressie. I thought that this was a gimmicky book but I was happily proved wrong. I love the Chocolate Mousse Cake in this book. It is so easy to make and with a few tweaks and additions, turns out to be a very impressive cake 🙂

 

 

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Maison

Maison

 

 

 

 

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The New Patissiers

New Patissiers

 

 

 

 

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Mich Turner

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The Cake Masterclass by Mich was the first of her books that I bought and I love it, I wish I was more artistic as my creations based on her illustrations aren’t as nice. the butterfly & flower summer cake came from this book. Every cake that I make comes from these books. I love the Lemon cake and it’s my go to cake recipe for celebration cakes.

I recently added her new book Cake School to the collection and it is amazing. I made my rose cake from this. I also made gingerbread (cake) from here as it was so close to my mum’s recipe. It is so so good, I’ve made it countless times now.

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Pierre Hermes

Pierre Hermes

 

 

 

 

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Eric Landlard

MasterCakes

 

 

 

 

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Murielle Valette

Patisserie

 

 

 

 

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Christophe Adam

Adam

 

 

 

 

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Chantal Coady & Rococo

Coady

 

 

 

 

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Valrhona

Valrhona

 

 

 

 

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Peter Greweling

CIA

 

 

 

 

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Kirsten Tibballs

Tibballs

 

 

 

 

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Francicsco Migoya

Elements

 

 

 

 

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Richard Bertinet

Bertinet I love all of Richard’s book…and the DVD’s that accompany them. I have found Richards methods more successful than any of the UK bread bakers so far.

Crust is probably more useful once you have mastered the first books techniques.

Pastry is a lovely little indulgence, not purely a sweet pastry book!

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Le Cordon Bleu

Cordon Bleu

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