Sucré: The Recipes. Pastry Chef, Philippe Andrieu

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9781902686714: Sucré: The Recipes. Pastry Chef, Philippe Andrieu

From biscuits to cakes, and from tarts to pastries, the classics of the House of Laduree 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 Laduree began in 1862, when Louis Ernest Laduree 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 Ladurees wife, thought of combining distinct styles: the Parisian cafe 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 Laduree restaurant and tea salon on the Champs Elysees 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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

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 Ladurée 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 Déco, ELLE à table, Maisons Côté Sud, Maison Française, Marie-Claire Idées, etc. She was the photographer for the bestselling Ladurée Sucré.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

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Philippe Andrieu
ISBN 10 : 1902686713 ISBN 13 : 9781902686714
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Phillipe Andrieu, Sophie Tramier
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Description du livre SCRIPTUM EDITIONS, United Kingdom, 2010. Hardback. État : New. Language: English . Brand New Book. From biscuits to cakes, and from tarts to pastries, the classics of the House of Laduree 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 Laduree began in 1862, when Louis Ernest Laduree 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 Ladurees wife, thought of combining distinct styles: the Parisian cafe 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 Laduree restaurant and tea salon on the Champs Elysees 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. N° de réf. du libraire AA29781902686714

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Phillipe Andrieu, Sophie Tramier
Edité par SCRIPTUM EDITIONS, United Kingdom (2010)
ISBN 10 : 1902686713 ISBN 13 : 9781902686714
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Description du livre SCRIPTUM EDITIONS, United Kingdom, 2010. Hardback. État : New. Language: English . Brand New Book. From biscuits to cakes, and from tarts to pastries, the classics of the House of Laduree 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 Laduree began in 1862, when Louis Ernest Laduree 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 Ladurees wife, thought of combining distinct styles: the Parisian cafe 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 Laduree restaurant and tea salon on the Champs Elysees 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. N° de réf. du libraire AA29781902686714

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Description du livre 2010. Hardcover. État : New. Hardcover. From biscuits to cakes, and from tarts to pastries, the classics of the House of Laduree are unveiled in this beautifully photographed collection of recipes. Even the world-famous macaroon.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 392 pages. 0.930. N° de réf. du libraire 9781902686714

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Tramier Sophie Andrieu Phillipe
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Andrieu, Philippe
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Phillipe Andrieu
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Description du livre Trundesundamp;H UK Distributed, 2012. Hardback. État : New. 1. From biscuits to cakes, and from tarts to pastries, this title unveils a photographed collection of recipes from the House of Laduree. It features an 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. Hardback. N° de réf. du libraire MM-46009418

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Phillipe Andrieu
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Description du livre 2010. Hardcover. État : New. Hardcover. From biscuits to cakes, and from tarts to pastries, the classics of the House of Laduree are unveiled in this beautifully photographed collection of recipes. Even the world-fa.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 392 pages. 0.930. N° de réf. du libraire 9781902686714

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