Laduree: Sucre The RecipesHardback
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- Publisher: Hachette-Livre
- Format: Hardback | 392 pages
- Dimensions: 175mm x 188mm x 43mm | 953g
- Publication date: 15 August 2011
- ISBN 10: 281230443X
- ISBN 13: 9782812304439
- Illustrations note: colour illustrations
- Sales rank: 4,326
.A must-have with scrumptious recipes from the world-famous Laduree tea shop .Laduree reveals the secrets of their magical macaroons for the first time ever .Features padded cover, gold edges, and a beautiful gift box .100 recipes of pastry chef of the prestigious Laduree known and recognized by gourmets around the world The story of Laduree started in 1862 when Louis Ernest Laduree opened a bakery in the heart of Paris at 16, rue Royale. In 1997 Laduree opened a tea-room/restaurant on the prestigious Champs-Elysees, followed by other Parisian addresses and international tea-rooms in London, Dublin, Geneva, Monaco, Tokyo, Milan and soon New York. In this book Philippe Andrieu, the Pastry Chef at Laduree, reveals 100 of the most famous Laduree recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macaroons in all their variety, this icon of French art de vivre is brought to life in a pallet of pastries the colour of powder pink, light green, bright purple, and lemon yellow."
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By Yishai 24 Oct 2011
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 :)
By Alexandra Lucas 24 Aug 2011
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.
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,