Ladure Sucr: The Recipes

(Hardback)

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The story of Ladure started in 1862 when Louis Ernest Ladure 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 Ladure's wife, then had the idea of combining the Parisian caf with a pastry-shop, thereby creating one of Paris' first tea-rooms. In 1993 Ladure was bought by Francis and David Holder and becomes one of the best-known gourmet addresses in Paris, a veritable institution with its famous macaroon as its emblem. In 1997 Ladure opened a tea-room/restaurant on the prestigious Champs-Elyses, 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 Ladure, reveals 100 of the most famous Ladure recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macaroons 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. AUTHOR: Philippe Andrieu has been the Executive Pastry Chef at Ladure since 1998. Beforehand he perfected his art in such reputable establishments as Fauchon and worked with chefs such as Michel Bras and Georges Blanc. Twice per year, like fashion collections, he imagines new flavours and colours for the cakes such as Religieuses, Saint-Honors, macaroons for all the Ladures around the world. Sophie Tramier is a photographer who specializes in food and lifestyle. She regularly contributes to magazines such as ELLE Dco, ELLE table, Maisons Ct Sud, Maison franaise and Marie-Claire Ides. She has done the photography for many books including Verrines glaces et autres douceurs (Marabout), Le Canard de Julie (Marabout), Pche de haute-mer: 126 recettes autour du monde (Minerva), Les douceurs de Kenza (Minerva), Carnet de recettes d'une femme raffine (Mango), Magie gourmande (Seuil) and Meilleures recettes de soupes (Flammarion). SELLING POINTS: . A must-have with scrumptious recipes from the world-famous Ladure tea shop . Ladure reveals the secrets of their magical macaroons . Features padded cover, gold edges, and a beautiful gift box 102 colour illustrations

Author Bio

Philippe Andrieu has been the Executive Pastry Chef at Ladure since 1998. Beforehand he perfected his art in such reputable establishments as Fauchon and worked with chefs such as Michel Bras and Georges Blanc. Twice per year, like fashion collections, he imagines new flavours and colours for the cakes such as Religieuses, Saint-Honors, macarons for all the Ladures around the world. Sophie Tramier is a photographer who specialises in food and lifestyle. She regularly contributes to magazines such as ELLE Dco, ELLE table, Maisons Ct Sud, Maison franaise and Marie-Claire Ides. She has done the photography for many books including Verrines glaces et autres douceurs (Marabout), Le Canard de Julie (Marabout), Pche de haute-mer: 126 recettes autour du monde (Minerva), Les douceurs de Kenza (Minerva), Carnet de recettes d'une femme raffine (Mango), Magie gourmande (Seuil) and Meilleures recettes de soupes (Flammarion).