100 recipes from the Pastry Chef at the prestigious Ladurée.

The book is designed to look and feel like one of their "cult" boxes of macarons, famous for their pastel colours and sophistication.

The story of Ladurée started in 1862 when Louis Ernest Ladurée 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 Ladurée's wife, then had the idea of combining the Parisian café with a pastry shop, thereby creating one of Paris' first tea-rooms.

In 1993, Ladurée was bought by Francis and David Holder and became one of the best-known gourmet addresses in Paris, a veritable institution with its famous "macaron" as its emblem. In 1997, Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by another in the Printemps department store and on the Left Bankas 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 Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macarons in all their variety, this icon of French "art de vivre" is brought to life in a palette of pastries the color of powder pink, light green, bright purple, and lemon yellow.