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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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　　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 m

书籍介绍

Ladurée Sucré is a delectable artist’s book gem.

Reminiscent of the “legendary” macaroons in their elegant powder pastel boxes, this work of art will come set in a gift chest and wrapped in tissue paper. Philippe Andrieu, Chief Pastry Chef at Ladurée, unveils 100 of the prestigious establishment’s recipes adapted for the general public. From the Fraisier to the rose cream puff, the pistachio financier, and the indispensible macaroons in their assorted flavours, a rich palette of pastel green, tart violet, and lemon yellow pastries await, as so many jewels, behind every page.

It is an expression both of Ladurée excellence, where taste and refinement have always gone hand and hand, and the best the French “art de vivre” has to offer. An introduction, “La Petite histoire de Ladurée (A brief history of Ladurée)” is the story of how this little bakery, created in 1862 by Louis Ernest Ladurée, came into its own and became a genuine institution of French gourmandise.