Ladurée: Sucré: The Recipes Hardcover – 1 Nov 2010
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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 Laduree 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 Deco, ELLE a table, Maisons Cote Sud, Maison Francaise, Marie-Claire Idees, etc. She was the photographer for the bestselling Laduree Sucre." --This text refers to an alternate Hardcover edition.
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Top customer reviews
The writers or translators of Laduree have done a fabulous job transferring the opulence of their tea salons into this recipe book. With it's mouth watering pastry pictures, velvety pistachio green cover and gold gilded pages, this book is a little work of art. There are oodles of recipes in it. Everything from Vanilla Eclairs and Strawberry Napoleons to Raspberry and Rose Sundae's and of course - their famous macarons
A few samples of the mouth watering offerings:
Rose Cream Puffs
Roasted Pineapple Tart
All Chocolate Tart
Upside Down Apple Tarts
Pistachio Sour Cherry Verrines
The variety is endless......
There are several recipes included from their infamous macarons, but my past history of macaron making has been a bit hit and miss. Sometimes they turn out beautifully, and sometimes they don't. I have no idea why. So for now, I'll try my hand at making a few other Paris pastries from the book and stick to buying my macarons from Laduree. Speaking of which - each year Laduree partners with one (sometimes more) famous fashion brands to design and release a limited edition macaron box. This year Laduree has partnered up with famed Gibraltarian fashion designer John Galliano, and I must say the box is absolutely gorgeous. Last month I popped into the Dubai branch of Laduree and picked one up. I couldn't help but rush down there the day after they were released so I could get a hold of one. In case you don't know - I'm a bit obsessed with collecting Laduree Macaron boxes. The limited edition John Galliano box is available in Laduree stores now.
But now onto the recipes themselves. I've always baked, and was interested to try this book that showed baking as more a fine art than anything else. Precision and patience are two words that come to mind when thinking about what is required to follow these recipes. If you get it right, it's amazing, and getting it right can take a few goes. If you're not a confident cook, and lack the time, patience or skill to take your time and perfect these little pastries I probably wouldn't recommend, however, with experience, this book can be substance over style.
One final point is ingredients and equipment. Some of the recipes do require a few oddities, for example barquette moulds. They do exist, but certainly not down the kitchen aisle at Sainsbury's, and the same for nougat cream, though I tracked it down in the end, it wasn't without a bit of effort. This book is an exquisite peak into the elegant patisserie of Paris, Laduree, with patience, it can provide miracles to endlessly impress family and guests, but don't expect perfection the first time round.
The book is a feast for the eyes, first of all, and I have spent much time relaxing with it and a cup of tea, simply enjoying the pictures.
The recipes are very precise and moderately easy to follow - I spent a day making three types of macaroon and their fillings - they worked brilliantly and looked just like the picture.
This is a really inspiring book and a wonderful present either for someone who enjoys a little challange in the kitchen, or for someone who would simply enjoy looking at the most glamorous cookbook ever produced.
They sell this book in the shop but it is written in French but this version is written entirely in English.
I am a passionate cook and but a lot of cook books but this one is by far the most attractive one I have bought or even seen. The book comes in a box in typically Ladurée design and when you open the box you find the cover and back is made of padded material. The edges of the book is also that gold way you see on lots of old or expensive books.
Inside the book contains the recipes for pretty much most of the items on the Ladurée menu. I have not conducted an identical comparison but we recognised most of the cakes and pastries from the shop counter and the book even has the recipe for the hot chocolate that we had for breakfast.
Each recipe has a beautiful accompanying picture but the steps are a bit less descriptive than the likes you will find in the mainstream celebrity chef books but for someone that has a solid grounding in cooking they should suffice.
Due to its feminine looks the book will make an excellent present for your girlfriend/wife/mum etc. but similarly it has not stopped me getting stuck into the recipes.
Great book, 5 stars
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