Ladurée savory

Le Chene - EAN : 9782812304583

Michel Lerouet

Skip to the end of the images gallery

Skip to the beginning of the images gallery

Édition papier

EAN : 9782812304583

Paru le : 31 déc. 2020

30,35 € 28,77 €

Epuisé

Pour connaître votre prix et commander, identifiez-vous

Arrêt définitif de commercialisation

Notre engagement qualité

Livraison gratuite
en France sans minimum
de commande
Manquants maintenus
en commande
automatiquement
Un interlocuteur
unique pour toutes
vos commandes
Toutes les licences
numériques du marché
au tarif éditeur
Assistance téléphonique
personalisée sur le
numérique
Service client
Du Lundi au vendredi
de 9h à 18h

Détails

EAN13 : 9782812304583
Réf. éditeur : 3426202
Collection : LADUREE
Editeur : Le Chene
Date Parution : 31 déc. 2020
Disponibilite : Epuisé
Barème de remise : NS
Nombre de pages : 392
Format : H:165 mm L:152 mm
Poids : 932gr
Interdit de retour : Retour interdit

Résumé

Résumé : 100 Recipes from the Pastry Chef at the prestigious Ladurée, renowned among gourmets from the world over. This book is a precious object, designed to look and feel like one of their “cult” boxes of macarons, famous for their pastel colours and sophistication. The story of Ladurée started in 1862 when Louis Ernest Ladurée 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 Ladurée’s wife, then had the idea of combining the Parisian café with a pastry-shope. She therefore created one of Paris’ first tea-rooms. In 1993 Ladurée 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 Ladurée opens a tea-room/restaurant on the prestigious Champs-Elysées, 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 Philippe Andrieu, the Pastry Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macarons 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.