Click on the Google Preview image above to read some pages of
this book!
From biscuits to cakes, and from tarts to pastries, the classics
of the House of Ladurée 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
Ladurée’s trademark pastel green ... where the delicious combines
with the exquisite for the delight of all gourmets. The wonderful
story of Ladurée began in 1862, when Louis Ernest Ladurée opened a
bakery in the very heart of Paris at 16, rue Royale. During this
era, the neighbourhood 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
Ladurée’s wife, thought of combining distinct styles: the Parisian
café 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 Ladurée restaurant
and tea salon on the Champs ?lysées 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.
Reviewed By Toni Whitmont, Booktopia Buzz Editor
To read more reviews by Toni Whitmont, click here to visit the
Booktopia Newsletter Archive.
How could I not draw this to your attention? Like hundreds of
thousands before me, I have lined up along Place de la Madeleine in
Paris, finally entered the gilt decorated tea rooms and sat at the
world''s tiniest tables pecking at the world''s most exquisite, and
most expensive, petits fours. Now, with the help of this book, we
can knock them out at home. OK, this isn''t barbeque fare and very
few of us will actually have the patience nor the skill to
reproduce these sugar coated delights, but we can
relive the moment through the pictures. C''est formidable!
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