“Afternoon Tea at Home” – published by Ryland, Peters and Small, February 2016

Recipes and inspiration for how to host the ultimate tea party with instruction from master patissier Will Torrent.

Arranged by season, with extra chapters on a Classic afternoon tea as well as a Showstopper afternoon tea, Will showcases his no-nonsense approach to the key techniques involved in patisserie, baking, chocolate work and serving savoury dishes in 80 beautifully illustrated recipes.

An invaluable source of inspiration, there are also six guest recipes from top restaurants and hotels, including The Ritz, The Dorchester, The Gramercy Tavern, The Berkeley, Les Manoir aux Quat’Saisons, and Harrods.

Starting with a brief history of afternoon tea and how it came to be such a British institution, Will then offers up store cupboard recipes for basic jams, spreads, butters and curds – everything you might need to serve alongside a carefully planned afternoon tea.

Recipes include classics such as Smoked salmon and whipped cream cheese sandwiches, Cherry and almond bakewell tarts, Vanilla shortbread and Fruited scones; classics with a clever twist such as Malted milk egg custard tarts, Cucumber sandwiches with yuzu and chive butter and Crab mayonnaise eclairs; as well as more adventurous offerings of Prosecco, lime and mint jellies, Roasted walnut and miso shortbread, Lemon and lime matcha tea friands and a very decadent Apricot and lavender almondine from Raymond Blanc at Les Manoir aux Quat’Saisons.

A real feast for the senses, this book will make you want to pull out all the stops and create your own gorgeous themed tea parties at home.

Praise for “Afternoon Tea at Home”

“Will Torrent has done it again! Afternoon Tea at Home will satisfy every craving you may have both sweet and savoury, It’s deliciously presented with easy to follow creative recipes and gorgeous mouth watering photographs.”
Johnny Iuzzini, James Beard Award Winning Pastry Chef

‘The master pâtissier makes it easy to create a sensational spread, sharing not only his own creations but treats from the likes of The Dorchester, Le Manoir aux Quat’Saisons and The Ritz.’
Good Things

‘This beautiful book, from master pâtissier Will Torrent, is a celebration of a British institution that has become hugely popular again, and been re-invented for a younger crowd.’
BBC Good Food

“Chocolate at Home” – published by Ryland, Peters and Small,
October 2014

Master patissier Will Torrent is back to show you the art of working with chocolate at home. Covering the history and provenance of chocolate, the varieties available, and the techniques needed to turn it into beautiful and mouthwatering creations, this book will inspire you to try all sorts of chocolate recipes.

You will discover how to make a host of delicious ganaches, caramels and pralines. There are also chapters on Cookies, Biscuits & Bakes, and Desserts & Puddings, so that you can put your new knowledge and love of chocolate making to the best use in recipes like macadamia and white chocolate cookies, chocolate and salted caramel millionaire shortbread and chocolate fondants. Chocolate drinks and ice creams get a chapter too.

Praise for “Chocolate at Home”

‘Delicious yet simple recipes for making all things chocolate!’
Tom Kerridge

‘Will has written a book to demystify the art of cooking with chocolate. From simple bakes to sophisticated desserts it’s a must have for any chocoholic cook!’
Nathan Outlaw

‘Chocolate recipes for our time’ Sara Jayne Stanes OBE

‘Another masterpiece…explains everything from the provenance of this luxurious ingredient to how to work it to perfection’ 
BBC Good Food Magazine

‘Everything you ever needed to know about this magical food’ Waitrose Kitchen

“Patisserie at Home” – Published by Ryland, Peters and Small, April 2013

Will Torrent is a prize-winning pastry chef and in “Pâtisserie at Home” he skilfully teaches you all the basic techniques you need to master, and then presents a mouthwatering array of 80 stunningly photographed recipes.

French pastry is so often thought of as impossible to achieve at home, and something that only professional pastry chefs with years of training can perfect. Even some of the simpler French desserts have the fear factor for many people out there. But with the growing popularity of baking over recent years, it’s time to step into a pastry chef’s shoes, attempt some of the classics and surprise yourself.

Pâtisserie is all about technique, precision, and elegance. You only need to look in a Parisian pâtisserie window to appreciate how skilled a pastry chef needs to be to produce identical rows of éclairs, perfectly piped macarons, and batch after batch of silken ganache to enrobe petits fours. When you make the decision to replicate these creations at home, you needn’t doubt your skills; every basic technique is simple to master if you take your time, are meticulous and don’t berate yourself too much for a novice attempt.

With his clear step-by-step guidelines and modern flavor combinations and finishes, you too can have the confidence to attempt French pâtisserie.


 Praise for “Patisserie at Home”

‘Will’s book, I’m sure, will become an instant classic…there are plenty of twists among these pages to keep you on your toes, fire up you culinary imagination and impress the hell out of whoever’s lucky enough to come round for dinner!’ Heston Blumenthal

‘Gorgeous desserts, simply explained by the wonderful Will Torrent’ Jamie Oliver

‘Pâtisserie at Home is a great addition to my kitchen’ Aldo Zilli

‘Many great classics showing off new personality and character which made me even more hungry as each page was turned!’ Gary Rhodes

‘A great book from an energetic, accomplished and skilled craftsman – you can’t help but enjoy it!’ Brian Turner

‘What’s not to love?’ The Times Magazine

‘Sweet pastry, indulgent creams, and smooth ganache have never been easier to perfect.’ Homes & Gardens

‘Will Torrent takes the fear-factor out of French pâtisserie.’ Waitrose Kitchen