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Product info

<p/><br></br><p><b> About the Book </b></p></br></br>From classic scones and sandwiches to verrines, cakes, tarts and other delicious treats, mastering the art of serving tea has never been more appealing.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>80 stunning recipes and inspiration for how to host and bake for the ultimate afternoon tea party with instruction from master patissier Will Torrent. </b> <p/>Arranged by season, and with extra chapters on a Classic afternoon tea and a Showstopper afternoon tea, Will showcases his no-nonsense approach to the techniques involved in patisserie, baking, chocolate work, and serving savory dishes. Beautifully illustrated and an invaluable source of inspiration, there are also six guest recipes from top restaurants and hotels: The Ritz; The Dorchester; The Gramercy Tavern; The Berkeley; Harrods; and Raymond Blanc's Les Manoir aux Quat'Saisons. Starting with a brief history of British afternoon tea, Will then offers up recipes for jelly, spreads, butters, and curds--everything you might need to serve alongside afternoon tea. Recipes include Smoked Salmon & Whipped Cream Cheese sandwiches, Cherry & Almond Bakewell Tarts, and Fruited Scones; as well as more adventurous offerings of Prosecco, Lime & Mint Jello and Lemon & Lime Matcha Tea Friands.<p/><br></br><p><b> About the Author </b></p></br></br>Will Torrent trained under Heston Blumenthal at the age of 16, won Young Chef of the Year in 2009 and has worked with top chefs such as Brian Turner and the late Gary Rhodes, as well as at Claridges, the Dorchester, the Fat Duck and The Lanesborough. In addition, his TV appearances include BBC's <i>Ready Steady Cook</i>, Channel 4's <i>Sunday Brunch</i> and ITV's <i>This Morning</i>. He is a patisserie consultant to Waitrose and has been profiled extensively by the press, including in the <i>Guardian</i>. Author of <i>Patisserie at Home</i> and <i>Chocolate at Home</i>, this is his third book.

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