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Macarons
In the middle of the twentieth century, Pierre Des Fontaines, cousin of Louis Ernest Ladurée, created the first Ladurée macaron by having the genius to stick two macaron biscuits together and fill them with a flavourful ganache they are still prepared the same way today. Every season Ladurée celebrates this little round delicacy crunchy on the outside and soft inside, a perfect balance of aromas and textures by creating new flavours. Each year the palette of flavours and colours grows, from the classic chocolate or raspberry to celebratory macarons; unique flavours inspired by exotic destinations, fashion designers, perfumes and so on. This book presents, for the first time, all of the eighty Ladurée macarons, their flavours and inspirations and, of course, all of the recipes on how to make them at home including a practical, step-by-step section illustrating exactly how Ladurées chefs make the famous biscuits and the ganache fillings, so you can be assured of success.
Laduree: The Almanac
In this reassuringly traditional and stylish Almanac, Ladurée share their lifestyle tips and secrets, day by day. The Almanac features: Over 100 quotes and sayings for each month 30 simple sweet and savoury Ladurée recipes More than 200 tips for cooking, table decoration, interior decoration, beauty and lifestyle A Did you know? section, full of amazing facts Diary-style daily space for your appointments, notes, thoughts and jottings
Ladurée Chocolate
The universe of chocolate is a world shaped by a thousand secrets, by perseverance and by know-how founded on passion (Les Marquis de Laduree). Ladurée continues its quest for the ultimate indulgence with Les Marquis de Ladurée, opening a magical portal to a dreamlike world, where dainty meets delicious, a universe exclusively dedicated to chocolate. In this book, chocolate lovers will discover its many varieties and virtues, but also its history, its process of fabrication, the art of enjoying chocolate, as well as famous chocolate connoisseurs of the past and present. And since you could hardly be expected to read about chocolate without treating yourself to a taste, Ladurée proposes a selection of recipes for chocolate bonbons and other pastries that you can make at home...
Ladurée - Paris
From biscuits to cakes, and from tarts to pastries, the classics of the House of Laduree are unveiled in this collection of recipes. Within these pages, you will find a tantalising array of refined flavours and enchanting colours, powder pink, vibrant lilac and Ladurees trademark pastel green."
Shark Utilization, Marketing and Trade
Sharks are only a small proportion of world recorded fish landings, but they are a versatile and valuable resource. They sustain important fisheries in several countries and are a cheap but valuable source of protein for coastal communities dependent on subsistence fisheries. Sharks are exploited for their meat, fins, teeth, cartilage, liver and other internal organs. This report details species used and methods of preparation for various purposes.
Conquered England
George Garnett shows the power of an idea - William the Conqueror's claim to succeed Edward the Confessor on the throne of England in 1066 - to shape the practice of Royal succession and the structure of aristocratic land tenure in post-Conquest England. In terms of the king's novel powers over the tenure of land, it created a kingdom which was unique in medieval Europe, with profound political consequences, and which shaped a whole society.
Ladurée Tea Time
The prestigious Maison Laduree, adored by lovers of French delicacies the world over, shares its sophisticated teatime recipes and menus, as well as tips on the art of taking tea the Laduree way. With mouthwatering photography and beautiful illustrations, the leaves of this chic gift book are steeped with teatime menus and over 100 recipes for savory treats and sweet delicacies fit for Marie Antoinette -- topped up with a potted history of tea, a guide to the finest tea varieties, and instructions on how to infuse your tea the Parisian way.
The Heads of Religious Houses
This book is a continuation of The Heads of Religious Houses: England and Wales 940–1216, edited by Knowles, Brooke and London (1972), continuing the lists from 1216 to 1377, arranged by religious order. An introduction examines critically the sources on which they are based.
Pierre Hermé Macarons
Including more than 60 elegantly photographed recipes, Pierre Hermé Macaron is the definitive guide to macarons. The uncontested leader of French pastry chefs, Pierre Hermé has made the macaron one of the most coveted, sought-after desserts from Tokyo to Paris to New York. In this comprehensive look at the beloved pastry, the classics such as vanilla and chocolate are explored alongside Hermé's masterful inventions. His entirely original and inspired flavor combinations--such as cucumber and tangerine, wasabi cream and straw- berry, and hazelnut and asparagus--make it clear why Hermé's macarons are famous the world over. The genius pâtissier's best macarons, including many of his newest recipes, are revealed for the first time in a gorgeous volume that almost rivals the beauty of the exquisite creations featured within. Hardcover includes a removable step-by-step guide to techniques used throughout the book.
Ladurée
Capture the unique Laduree style in your home in this special book created to celebrate Laduree's 150th anniversary.
