Laduree Macarons Vincent Lemains

ISBN: 9782812310737

Published: November 30th 2014

Hardcover

320 pages


Description

Laduree Macarons  by  Vincent Lemains

Laduree Macarons by Vincent Lemains
November 30th 2014 | Hardcover | PDF, EPUB, FB2, DjVu, audiobook, mp3, RTF | 320 pages | ISBN: 9782812310737 | 3.37 Mb

In the middle of the twentieth century, Pierre Desfontaines, cousin of Louis Ernest Laduree, created the first Laduree macaron by having the genius to stick two macaron cookies together and fill them with a flavorful ganache. Ever since then, theMoreIn the middle of the twentieth century, Pierre Desfontaines, cousin of Louis Ernest Laduree, created the first Laduree macaron by having the genius to stick two macaron cookies together and fill them with a flavorful ganache. Ever since then, the preparation has stayed the same.

Each season Laduree celebrates this little round cake thats crispy outside and soft inside, a perfect balance of aromas and textures, by creating new flavors. Each year the palette of flavors and colors grows, from the classic chocolate or raspberry to festive macarons, exotic flavours for certain destinations, fashion designers, perfumes etc.

This book presents, for the first time, each of the eighty Laduree macarons, their aromas, inspirations, trend books and of course all of the recipes to make them at home. At the end of the book there is a practical, step-by-step section to show exactly how Ladurees chefs make the cookies and the ganache fillings so you can be sure to succeed in making them too.

Contents: Introduction: A little history of the macaron 80 Macarons: flavour by flavour, a trend book, inspirations and recipes for each- 1. Classic macarons (vanilla, cafe, chocolate, lemon etc)- 2. Nomad macarons (created for specific destinations)- 3. Festive macarons (Christmas, Easter etc)- 4. Precious macarons (gold, silver, copper etc)- 5. Incredible macarons (violet, lemon-lime etc)- 6. Designers macarons (berry for Christian Lacroix, fig-date for Christian Louboutin, rose-ginger for John Galliano, bubble-gum for Alber Elbaz etc)- Step-by-step photographs and instructions for making the biscuits and ganache fillings at home.



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