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作者：LEROUET, MICHEL/ TRAMIER, SOPHIE (PHT) 出版社：SCRIPTUM EDITIONS 出版日期：2011年08月16日 語言：英文 ISBN：9781902686752 裝訂：精裝 內容簡介TOP LADUREE不僅是有名的巴黎甜點店，旗下餐廳也獲嘴刁的饕客青睞。本書收錄100道最受歡迎的食譜，從開胃菜、主菜到餐後甜點，都有最深入的說明！ FOLLOWING THE SUCCESS OF LADUREE: SUCRE, HERE IS THE SECOND VOLUME OF NEVERBEFORE- PUBLISHED RECIPES FROM THE LEGENDARY LADUREE TEAROOM. ONE HUNDRED ELEGANT RECIPES FROM LADUREES CHEF, BEAUTIFULLY PHOTOGRAPHED AND PACKED INTO AN EYE-CATCHING BOOK REMINISCENT OF THE FAMOUS MACARON BOXES. FROM DUCK FOIE GRAS WITH ROSE MACAROON TO VEGETABLE TAGLIATELLE WITH LADUREE TEA AND CARDAMOM, AS WELL AS THE TARAMASALATA ECLAIR WITH ROSE PETALS, THE CHEF PRESENTS US WITH AN ENTIRE ARTISTS ARRAY OF APPETIZERS, MAIN COURSES, FISH, MEAT, SALADS AND OMELETTESALL BEARING THE UNMISTAKABLE LADUREE QUALITY AND CREATIVITY.作者簡介 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. |
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