Sucré: The Recipes. Pastry Chef, Philippe Andrieu

4,39 durchschnittliche Bewertung
( 157 Bewertungen bei Goodreads )
 
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.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

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.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Neu kaufen Angebot ansehen

Versand: EUR 29,50
Von Deutschland nach USA

Versandziele, Kosten & Dauer

In den Warenkorb

Beste Suchergebnisse beim ZVAB

1.

Philippe Andrieu
Verlag: THAMES & HUDSON Nov 2010 (2010)
ISBN 10: 1902686713 ISBN 13: 9781902686714
Neu Anzahl: 1
Anbieter
AHA-BUCH GmbH
(Einbeck, Deutschland)
Bewertung
[?]

Buchbeschreibung THAMES & HUDSON Nov 2010, 2010. Buch. Buchzustand: Neu. Neuware - A beautifully photographed collection of recipes, including biscuits, cakes, tarts and pastries. Englisch. Artikel-Nr. 9781902686714

Weitere Informationen zu diesem Verkäufer | Frage an den Anbieter

Neu kaufen
EUR 35,03
Währung umrechnen

In den Warenkorb

Versand: EUR 29,50
Von Deutschland nach USA
Versandziele, Kosten & Dauer