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Laduree Sucre (French Edition), by Philippe Andrieu
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100 recipes from the Pastry Chef at the prestigious Ladure. This book is a precious object, designed to look and feel like one of their cult boxes of macarons, famous for their pastel colors and sophistication.
- Sales Rank: #3278685 in Books
- Published on: 2010-11-16
- Original language: French
- Number of items: 1
- Dimensions: 7.38" h x 1.66" w x 7.10" l, .2 pounds
- Binding: Hardcover
- 392 pages
About the Author
Sophie Tramier est photographe, specialisee dans la gastronomie et l'art de vivre. Elle collabore regulierement a des revues comme ELLE Deco, ELLE a table, Maisons Cote Sud, Maison francaise, Marie-Claire Idees, etc. Elle a realise les photographies de nombreux ouvrages dont Verrines glacees et autres douceurs, Le Canard de Julie chez Marabout, Peche de haute-mer: 126 recettes autour du monde, Les douceurs de Kenza chez Minerva, Carnet de recettes d'une femme raffinee chez Mango, Magie gourmande au Seuil, Meilleures recettes de soupes chez Flammarion, etc. Elle a photographie le Laduree - Sucre pour les editions du Chene en 2009.
Philippe Andrieu est le Chef Executif Patissier de la prestigieuse maison Laduree depuis 1998. Auparavant, Il avait fait ses classes dans des maisons tout aussi reputees telles que Fauchon et travaille avec des chefs reconnus comme Michel Bras et Georges Blanc. Deux fois par an, au rythme des saisons et a la maniere des collections de mode, il imagine de nouvelles saveurs et de nouvelles couleurs pour les religieuses, les Saint-Honore, les macarons et diffuse ces merveilleuses douceurs ou le beau rivalise avec le bon dans toutes les Maisons Laduree du monde.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Piece of art
By Lauren
This book is beautiful. For anyone that knows lauderee you know that it's something special. This book comes like their macarons. You open the box and the book is wrapped in tissue paper.
Lauderee's recipes are not out there online or anywhere else so again it's a one of a kind.
Perfect gift for the macaron lover.
1 of 1 people found the following review helpful.
Not what I expected.
By Tracy C. Chim
This book is beautiful but it's definitely not worth the price. I purchased this book in hopes to get some awesome macaron recipes and it turns out that there are only 4 macaron recipes in it. The rest of the book is full of recipes I would probably never use or make in the future. The book was beautifully wrapped with tissue and placed inside a cute little box. Photos are beautiful as well.
3 of 4 people found the following review helpful.
Great presentation of Laduree sweet recipes and recipes are great too.
By EPICurean M.
I loved this book because of how it was presented but they categorized their layout in terms of their specialties then through desserts that they sell. But anyway, this book is for the experienced home baker, pastry chef or chef who wants to expand their knowledge and experiment with these pastries from Laduree, especially the creations of Philippe Andreiu. I thought this book is wonderful, yet I had tested and tried some of the pastries such as the lemon macaron, raspberry macaron, coconut macaroon, savarin, sables and the hot chocolate. All were divine, yet they were not too sweet. Although for some of them like the coconut macaroon (Rochers Noix de Coco) -- I cooked it in a silicon mould which I had to bake for more than the alloted time described on the book. 15 to 17 minutes in the silicon mat. Remove from oven and let it cool, then baked it for more than 13 to 15 minutes until cooled. Then the results were successful, and the flavors were not sweet -- its like my co-workers were amazed how did I do it like an experienced pastry chef. Basically, as a home baker, you have to think what is going on wrong when you bake your goods. However, don't change the recipe while you are measuring the ingredients; or else your results won't be a success. If the results are successful -- then don't change it next time when you are baking the same recipe. This is probably one of my go-to my French pastries collection.
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