Ladur�e: Sucr�: The Recipes - Softcover

Andrieu, Phillipe

4.35

221 ratings by Goodreads

9781902686714: Ladur�e: Sucr�: The Recipes

Softcover

ISBN 10: 1902686713 ISBN 13: 9781902686714

Publisher: Scriptum, 2010

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From biscuits to cakes, and from tarts to pastries, the classics of the House of Ladur�e are unveiled in this beautifully photographed collection of recipes. Even the world-famous macaroon reveals its secrets! Within these pages, you will find a tantalising array of refined flavours and enchanting colours: powder pink, vibrant lilac and Ladurees trademark pastel green ... where the delicious combines with the exquisite for the delight of all gourmets. The wonderful story of Ladur�e began in 1862, when Louis Ernest Ladur�e opened a bakery in the very heart of Paris at 16, rue Royale. During this era, the neighborhood surrounding the Madeleine was rapidly developing into one of the capitals most important and elegant business districts. The most prestigious artisans in French luxury goods had already taken up residence there. At the beginning of the 20th century, Jeanne Souchard, Ernest Ladur�es wife, thought of combining distinct styles: the Parisian caf� and pastry shop. With this, one of the very first Parisian tea salons was born. It was in 1993 that this sleeping beauty with still untapped potential was taken over by David Holder and his father Francis Holder. With the opening of the Ladur�e restaurant and tea salon on the Champs �lys�es in 1997, decorated by Jacques Garcia, this true institution became one of the top addresses for Parisian gourmandises. Boutiques in Printemps Grand Magasin and on Paris left bank followed, as did the beginning of the international adventure with openings in London, Geneva and Tokyo.

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About the Author:

Michel Lerouet was born in Paris in 1966 but spent most of his childhood in Normandy with his grandmother, who happened to be an accomplished cook and shared with Michel her love of food. At the age of 16 he decided to enter a catering school. He did his first internship at the Hotellerie du Grand Lac (1 Michelin star) near the family home and moved up through the ranks. With Guy Savoy he learned rigor, perfection and especially generosity. He put these qualities into practice at Tante Louise where he first became chef and Assistant Manager. At Tante Louise his style took root, his cooking became structured with balanced recipes without excess. He developed this during 5 years at the Procope in Paris. For Laduree he gives all of his determination and know-how; he pays careful attention to the quality of the products used and shares the best of himself. Sophie Tramier is a photographer specializing in food and lifestyle. She regularly contributes to magazines such as ELLE Deco, ELLE a table, Maisons Cote Sud, Maison Francaise, Marie-Claire Idees, etc. She was the photographer for the bestselling Laduree Sucre."

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