100 recipes from the Pastry Chef at the prestigious Laduree. The book is designed to look and feel like one of their "cult" boxes of macarons, famous for their pastel colours and sophistication.
100 recipes from the Pastry Chef at the prestigious Laduree. The book is designed to look and feel like one of their "cult" boxes of macarons, famous for their pastel colours and sophistication.
Philippe Andrieu has been the Executive Pastry Chef at Ladurée since 1998. Beforehand he perfected his art in such reputable establishments as Fauchon and worked with chefs such as Michel Bras and Georges Blanc. Twice per year, like fashion collections, he imagines new flavors and colors for the cakes such as Religieuses, Saint-Honorés, macaroons for all the Ladurées around the world. Sophie Tramier is a photographer who specializes in food and lifestyle. She regularly contributes to magazines such as ELLE Déco, ELLE à table, Maisons Côté Sud, Maison française and Marie-Claire Idées. She has done the photography for many books including Verrines glacées et autres douceurs (Marabout), Le Canard de Julie (Marabout), Pêche de haute-mer: 126 recettes autour du monde (Minerva), Les douceurs de Kenza (Minerva), Carnet de recettes d'une femme raffinée (Mango), Magie gourmande (Seuil) and Meilleures recettes de soupes (Flammarion).
Inhaltsangabe
Introduction: The history of Ladurée 1. Macaroons 2. Little Cakes 3. Ice-creams and fruit desserts 4. Tarts 5. Puddings and verrines 6. Big Cakes 7. Breads 8. Tea-time and candies 9. Little biscuits 10. Beverages 11. Basic recipes.
Introduction: The history of Ladurée 1. Macaroons 2. Little Cakes 3. Ice-creams and fruit desserts 4. Tarts 5. Puddings and verrines 6. Big Cakes 7. Breads 8. Tea-time and candies 9. Little biscuits 10. Beverages 11. Basic recipes.
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