As I said, this book is for those that wish to take that leap from being "good at cakes" to being incredible. If you have a real passion for sweet treats and an eye for beauty, if you want to push yourself to that next level then this is for you. It's essentially a course book, starting with ingredients and equipment to the core techniques like custards, pralines and feuilletage that really you should master before attempting the main recipes. And it's an interesting read too. This book contains plenty of historical information and the origins of some of the classic patisserie. And along with these classics, there is a good balance of Curley's contemporary creations, some with Japanese twists clearly taken from the heritage of his wife and partner Suzue. There are sections on pastries, gateaux, macaron, verrines, cakes and petit fours.
Although well written and clear, design-wise, I'm not a fan of the old fashioned style, type and layout of the book. But the cakes are jaw droppingly beautiful, pure works of art despite being given a slight 80s feel with graded coloured backgrounds.
If you are passionate about cakes, then you will learn an incredible amount from this book. If you attempt to make anything then I salute you oh cake warrior.
Patisserie by William and Suzue Curley is published by Jacqui Small and costs £40.
I was sent this book for review.