Laduree: Sucre The Recipes

Laduree: Sucre The Recipes

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After the success of Laduree: The Sweet Recipes (over 40 000 copies sold in France, rights sold in 5 languages), here is the second volume of never-before published recipes from the legendary Laduree tea room. One hundred recipes written by the chef of Laduree packed into a beautiful book and box reminiscent of the famous macaron boxes. The story of Laduree started in 1862 when Louis Ernest Laduree opened a bakery in the heart of Paris at 16, rue Royale. In 1872, following a fire, the little bakery became a pastry shop and the decoration was then done by Jules Cheret, a famous painter and poster-designer of the time. Jeanne Souchard, Ernest Laduree s wife, then had the idea of combining the Parisian cafe with a pastry-shope. She therefore created one of Paris first tea-rooms. In 1993 Laduree is bought by Francis and David Holder and becomes one of the best-known gourmet addresses in Paris, a veritable institution with its famous macaron as its emblem. In 1997 Laduree opens a tea-room/restaurant on the prestigious Champs-Elysees, followed by another in the Printemps department store and on the Left Bank as well as the beginning of their international adventure with branches in London, Geneva, Monaco and Tokyo. In this book Michel Lerouet, the Chef at Laduree, reveals 100 of the most famous Laduree recipes, adapted for the general public. From duck foie gras with rose macaroon to vegetable tagliatelles with Laduree tea and cardamom, as well as the taramasalata eclair with rose petals, the Chef presents us with an entire artist s pallet of appetizers, main courses, fish, meat, salads, omelettes All with the Laduree quality and creativity."

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  • Hardback | 392 pages
  • 175.26 x 187.96 x 43.18mm | 952.54g
  • Hachette Livre (Acc)
  • Hachette-Livre
  • United Kingdom
  • English
  • colour illustrations
  • 281230443X
  • 9782812304439
  • 5,145

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Customer reviews

When i first bought the book i was sure im going to get a very difficult book with annoying measurments and hard to get ingrediants but it was the exact opposite- the book is beautifuly set with vivid images and easy to follow recipes with the familiar cups measurment and grams, to youre choice. The recipes are great- made me feel a tad French :)show more
by Yishai
What an amazing little book. I just received it in the mail this afternoon and I can already tell that no uni work is going to be completed tonight. Lovely photographs, although a tad girly in style- think Ralph Lauren quilts- however, this does make it quite unique compared to other pastry books. Luckily for me (being in Australia) all of the recipes are in metric units of measurement (g-kg,ml-L,cups), although even if you were using imperial measurements the very last page of the book has the conversions (you wont need to search for the page- it is very thoughtfully placed). I love a challenge, but at the end of the day if I want to take a cake somewhere I want to know that I can successfully make it; the recipes are easy to follow and have storage instructions. The book isn't full of complicated recipes, some are just beautiful flavour combinations rendered in an appropriate medium. For example (a very simple recipe but would marry well with almost any cake in the book): A very simple recipe for a Triple Citrus Infusion tea can be found on page. 350 containing 1xlemon, 1xlime, 1xorange, water and orange flower water. There are more time consuming recipes & some that contain lots of ingredients, conversely there are also minimalist and quick recipes (Long & complicated chocolate cake recipe, short & easy chocolate cake recipe). Thank you. Contents: Macarons, p.10- Small cakes, p.28- Frozen & Fruit Desserts, p.66- Tarts & Tartlets, p.102- Custards, Cremes & Puddings, p.140- Large Cakes, p.182- Pastries, p.226- Tea Cakes & Confections, p.270- Biscuits & Cookies, p. 316- Drinks, p.344- Basic Recipes, p.354. (Unit conversions on the last page of the book) Hope this was useful, Alexshow more
by Alexandra Lucas