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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 becomes 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 Bank as 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 colour of powder pink, light green, bright purple, and lemon yellow.

About the Author:

Philippe Andrieu has been the Executive Pastry Chef at Ladurée since 1998. Beforehand he perfected his art in such reputable establishments as Fauchon and worked with chefs such as Michel Bras and Georges Blanc. Twice per year, like fashion collections, he imagines new flavours and colours for the cakes such as Religieuses, Saint-Honorés, macarons for all the Ladurées around the world. Sophie Tramier is a photographer who specialises in food and lifestyle. She regularly contributes to magazines such as ELLE Déco, ELLE à table, Maisons Côté Sud, Maison française and Marie-Claire Idées. She has done the photography for many books including Verrines glacées et autres douceurs (Marabout), Le Canard de Julie (Marabout), Pêche de haute-mer: 126 recettes autour du monde (Minerva), Les douceurs de Kenza (Minerva), Carnet de recettes d'une femme raffinée (Mango), Magie gourmande (Seuil) and Meilleures recettes de soupes (Flammarion).

In this exquisite gift box, the prestigious Maison Ladurée, 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 Ladurée 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.

Everything you need to know about cocktails from the cookery experts Larousse

Learn how to make exquisite cocktails in the comfort of your own home. With more than 200 inventive recipes and a complete guide to cocktail-making equipment, this book will help you master all the basics of bartending.

Featuring rum, gin, tequila, vodka, champagne, cognac and whiskey recipes, as well as non-alcoholic alternatives, this comprehensive guide is perfect for budding cocktail connoisseurs.

Contents include:
Rum Cocktails
Piña colada; Citrus-infused rum; Red berries mojito

Vodka Cocktails
Cosmopolitan; Spicy mango martini; Moscow mule

Tequila & Gin Cocktails
Margarita; Paloma; Negroni

Champagne Cocktails
Mimosa; Bellini; French 75

Whisky & Cognac Cocktails
Irish coffee; The Godfather; Manhattan

Cocktails Made with Other Spirits
Amaretto sour; Kyoto sake punch; Bella spritz

Alcohol-free Cocktails
Special iced tea; Summer kiss; Peach tala

About the Author:

Larousse is the pre-eminent French cookery brand, publisher of the world-renowned classic Larousse Gastronomique since 1938. Larousse is synonymous with expert culinary advice that has been trusted by generations.

Larousse French Cooking is the ultimate culinary journey through France. From a Toulouse Cassoulet to a Provençal Pissaladière, a northern Moules à la Marinière to a southern Pistou Soup, this book brings together more than 130 of the best-loved recipes from every region.

Discover everyday classics such as Lyonnais Onion Soup or Quiche Lorraine. Truly impress a crowd with showstopping dishes like a Seven-hour Leg of Lamb or a fireside Poule au Pot. And learn to make traditional French desserts such as Crème Brûlée, an Alsatian Kougelhopf and, of course, the perfect Madeleine.

With step-by-step instructions and photographs for some of the most iconic dishes, and features on regional specialities and traditions, this is the ultimate guide to unlocking the warmth and flavour of the classic French kitchen in your own home.

About the Author:

Larousse is the pre-eminent French cookery brand, publisher of the world-renowned classic Larousse Gastronomique since 1938. Larousse is synonymous with expert culinary advice that has been trusted by generations.

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse.

It covers all aspects of baking – from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas.

More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography.

This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.

About the Author:

Larousse is the pre-eminent French cookery brand, publisher of the world-renowned classic Larousse Gastronomique since 1938. Larousse is synonymous with expert culinary advice that has been trusted by generations.

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Пролистать книгу Larousse Patisserie and Baking: The Ultimate Expert Guide, with More than 200 Recipes and Step-by-Step Techniques на Google Books.

Named a Best Food Book of the Year / Best Book to Gift by the New York Times Book Review, National Geographic, Houston Chronicle, The Guardian, Real Simple, and more

There’s never been a book about food like Let’s Eat France! A book that feels literally larger than life, it is a feast for food lovers and Francophiles, combining the completist virtues of an encyclopedia and the obsessive visual pleasures of infographics with an enthusiast’s unbridled joy.

Here are classic recipes, including how to make a pot-au-feu, eight essential composed salads, pâté en croûte, blanquette de veau, choucroute, and the best ratatouille. Profiles of French food icons like Colette and Curnonsky, Brillat-Savarin and Bocuse, the Troigros dynasty and Victor Hugo. A region-by-region index of each area’s famed cheeses, charcuterie, and recipes. Poster-size guides to the breads of France, the wines of France, the oysters of France — even the frites of France. You’ll meet endive, the belle of the north; discover the croissant timeline; understand the art of tartare; find a chart of wine bottle sizes, from the tiny split to the Nebuchadnezzar (the equivalent of 20 standard bottles); and follow the family tree of French sauces.

Adding to the overall delight of the book is the random arrangement of its content (a tutorial on mayonnaise is next to a list of places where Balzac ate), making each page a found treasure. It’s a book you’ll open anywhere — and never want to close.

About the Author:

François-Régis Gaudry is the author of Let’s Eat France!, Let’s Eat Italy!, and a food critic and host of the show On va déguster on the French public radio channel Inter France. He is also a food journalist at L’Express and the host of Très très bon on French television channel Paris Première. He lives in Paris. 

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Пролистать книгу Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and ... you want to know about the food of France на Google Books.

From the same team that created Let’s Eat France! comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book. With a mix of gastronomy, food science, history, cultural references, legend, lore, charts, graphs, photos, and illustrations, every one of the 400 pages in Let’s Eat Italy! is an alluring and amusing journey into Italian food.

Readers will find recipes for classic Italian dishes spanning all regions, like pappa al pomodoro, Bolognese, risi e bisi, risotto, focaccia, frittata, and so much more — all accompanied by photos and delightfully entertaining information on the origins and modern uses of the foods. There’s an ode to the panettone, the traditional Christmas sweet delight. A dedication to the magic of basil, Italy’s “royal” herb. A love story between pasta and potatoes that examines the many dishes that marry these two starches in delicious harmony. And, of course, pasta information aplenty; it’s featured in guides like that on the ultimate noodle, spaghetti, which includes all the different forms, the top spaghetti artisans in Italy, and the semolina flour mills and farmers. True Italians speak espresso, so readers will delight in the poster-like graphic that depicts 27 different types of espresso drinks. Tips for the kitchen include cooking beans in a chianti bottle — a trick Tuscan nonnas have been using for ages in the dish known as fagioli al fiasco. Learn how contemporary food trends (like the oh-so-hip orange wine, which Italians have been drinking for nearly 8,000 years) trace their roots to Italy. But the influence of Italian food doesn’t stop at the table — an entire spread looks at the Italian Mafia’s favorite dishes as seen in Hollywood, through the lenses of Scorsese, Leone, and Coppola. Let’s Eat Italy! is a splendid exploration of this beloved cuisine, from pizza to gelato, Milan to Sicily, and from the many kitchens of Italy to your own.

About the Author:

François-Régis Gaudry is the author of Let’s Eat France! and a food critic and host of the show On va déguster on the French public radio channel Inter France. He is also a food journalist at L’Express and the host of Très très bon on French television channel Paris Première. He lives in Paris.

This book presents to an American audience the cuisine of Liguria — the Italian Riviera — full of dishes that are inventive, inherently seasonal, waste-conscious, plant-forward, and geared toward the home cook.

Italian cuisine never goes out of style. Yet while many are familiar with various regional cuisines of Italy, one of its most gastronomically rich regions has been largely overlooked: Liguria, home of focaccia, pesto, and the Cinque Terre.

Award-winning author and food writer Laurel Evans has been immersed in the cuisine of Liguria for 15 years, ever since her Italian boyfriend (now husband, and the photographer for this book) brought her to his family’s hillside villa in Moneglia on the Mediterranean coast. There, Evans immersed herself in kitchens, restaurants, and markets, building relationships with the chefs, shopkeepers, producers, and nonne who drive the local cuisine. This book showcases all that she discovered: a cuisine that is beautiful but humble, plant-based and waste-conscious at its core, with a particular spirit and history that she unravels for readers new to the region.

From the ultimate pesto, to the definitive focaccia recipe coaxed out of local bakers, to recipes for lesser-known Ligurian specialties like Cappon Magro, Liguria: The Cookbook offers readers a personal journey into the heart of the cuisine of this timeless yet ever-evolving region.

About the Author:

Laurel Evans is an award-winning cookbook author, television personality, and food editor, raised in Texas and based in Milan and Liguria.

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Пролистать книгу Liguria: The Cookbook: Recipes from the Italian Riviera

Over thirty years ago, Linda McCartney first blazed the trail for meat-free cooking, and around the table of the family home in East Sussex, she shared the pleasure that eating compassionately could bring. Now Paul, Mary and Stella bring Linda's kitchen up to date, re-inventing her best-loved recipes for the plant-based cook, alongside their favourite family stories and the dishes that they now eat at home.

The original food pioneer, Linda McCartney believed in great tasting, wholesome, meat-free food, and embraced kindness and compassion in everything she did. Her legacy lives on in Linda McCartney's Family Kitchen, a collection of over 90 simple, fresh and inventive plant-based recipes that fit perfectly with how we want to eat now.

In Linda McCartney's Family Kitchen, Paul, Mary and Stella have re-imagined Linda's classic recipes, bringing them up to date for the modern, plant-based cook. Because how we eat is changing, with more and more people choosing a meat- and dairy-free diet, even if only for one or two days a week.

Alongside family favourites such as American Pancakes, Chilli Non Carne, Sausage Rolls and Shepherd's Pie, Paul, Mary and Stella share the dishes they cook most at home: Pad Thai, Pulled Jackfruit Burgers, Panzanella and Chocolate and Peanut Butter Cookies to name just a few of the simple, nourishing and sustainable recipes included in this stylish book.

Complete with personal stories and intimate family photos spanning three decades, Linda McCartney's Family Kitchen is not only good for you, but for the planet too.

About the Author:

An original food pioneer, Linda McCartney believed in great tasting, honest, meat-free food and the shared pleasure that eating well could bring. In Linda McCartney's Family Kitchen, Paul McCartney and his daughters - photographer and filmmaker Mary, and fashion designer Stella - are dedicated to sharing Linda's passion for wholesome cooking with everyone.

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Пролистать книгу Linda McCartney's Family Kitchen: Over 90 Plant-Based Recipes to Save the Planet and Nourish the Soul на Google Books.

Full of history, great food and bursting with character, Portugal’s capital is a one of Europe’s most charming cities. In Lisbon, Rebecca Seal shares her favourite recipes, inspired by her travels.

Set on seven hills, Lisbon features world-class beaches, city views and wild forests. And the food is as diverse as the surroundings – from the bars in Bairro Alto to the cafes in Chiado, there’s something for everyone. Try the tasty Roasted octopus with smoked paprika, parsley and lemon, tasty Pork with clams, and the classic Chicken piri piri, all washed down with some homemade Sangria. Rebecca’s sweets are not to be missed, and include a delicate Almond cake, a summery Coconut Brioche, and a decadent Chocolate cake with doce de leite and sweetened cream.

All set to the stunning backdrop of eighteenth-century buildings, ornate churches, nostalgic trams and pastel-coloured houses, Lisbon is a major event in cookbook publishing. 

About the Author:

Rebecca Seal is a journalist, editor, TV presenter and author based in London. She is currently resident drinks expert on Channel 4’s Sunday Brunch and has a weekly food and drink column in the Evening Standard magazine. She also writes for a range of international publications.

This exciting new cookbook is for the food curious and people who like to cook, as well as for home cooks who want to reinvigorate their repertoires and uncover the healing properties of food. One thing that Katin-Grazzini guarantees is that her recipes are sure to be crowd pleasers, whether you’re an herbivore, carnivore, or omnivore. Offering tried-and-true advice for setting up for success, stocking a pantry, and mastering the building block recipes, she also serves up such tasty, global-inspired fare as Curly Tzatziki Salad, Pulled Barbecue Jackfruit, Early Spring Miso Soup, Pasta alla Puttanesca, and a Savory Torte with New Potatoes, Tomatoes, and Snap Beans. The chapters on breads and sweet treats will have you baking frequently and saying farewell to processed foods.

"Plants are rising in popularity, so I want to entice food lovers and excite their imaginations with creative remakes of traditional favorites as well as new dishes that are delicious, original, and by the way, really good for us, the planet, and our fellow creatures," says Katin-Grazzini. 

Katin-Grazzini began her journey into the whole-foods, plant-based world after her husband Giordano’s life-threatening surgery. She ramped up her research, received a degree in plant-based nutrition from Cornell, and discovered that changing they way we cook and eat can transform health and give us a biological reboot!  With her culinary and nutrition expertise, she will guide home cooks through the delicious, nourishing power of plant-based foods across more than ninety recipes without oil, salt, meat, dairy, or sugar. With her fresh and flavorful dishes, you will discover foods that are not only soul satisfying but also good for the body. 

Love the Foods That Love You Back is just the kind of inspiration for those who want to eat mindfully but don’t want to skimp on taste and the foods they crave. 

About the Author:

Cathy Katin-Grazzini is the founder of Cathy’s Kitchen Prescription LLC, and is Food Editor for VEGWORLD Magazine. Chef Cathy Katin-Grazzini’s regimen changed dramatically when her husband Giordano’s life was miraculously saved after life-threatening surgery. She ramped up her research and embarked on a journey that led her and Giordano to plant-based cuisine and wellness.

Debut cookbook from the Observer's Rising Star in Food Award 2015, Mamushka is a celebration of the food and flavours of Ukraine and the "Wild East", with over 100 recipes for fresh, flavourful and unexpected dishes from across the region.

From the Moldovan giant cheese twist and Ukrainian buns with potatoes & shallots to Garlicky Georgian poussins with spicy plum chutney and Armenian pickled wet garlic; to Napoleon cake, Wasp nest buns and Apricot & sour cherry pie. To top it off, why not enjoy a digestif of Winter punch or Blackcurrant vodka?

'...a joyful celebration of Eastern European cooking' - Observer

'My present to myself: not to be played with until my own writing is done!' - Nigella Lawson

'Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love' - Diana Henry

'From stuffed cabbage leaves to garlicky poussins, Olia Hercules's recipes are redolent of long summers in her mother's Ukrainian garden; rich, nourishing and enhanced by her stint as an Ottolenghi chef' - Observer Food Monthly

...a beautiful, fascinating and sumptuous tome. - Tom Parker Bowles

'There's something wonderful about food writer Olia Hercules' - The Telegraph

'The hottest new voice in food' - delicious. Magazine

'she will enchant your kitchen' - Grazia 

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Пролистать книгу Mamushka: Recipes from Ukraine & beyond на Google Books

An exclusive insight into one of the most influential figures in modern Italian gastronomy

Osteria Francescana is Italy’s most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. It’s an approach that has won him three Michelin stars and the number one place on the World's 50 Best Restaurant list. 

Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty-five-year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura’s inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.

About the author:

Massimo Bottura is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy. Massimo grew up in Modena and developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he left a law degree to open his first restaurant and subsequently went on to develop his love of food with stages for Alain Ducasse at Louis XV in Monte Carlo and Ferran Adriá at elbulli. He opened Osteria Francescana in 1995.

Contents and sections: 

Torno Subito
From Ten Kilometres Away
Tradition in Evolution
Working-Class Heroes
Image and Likeness
Come to Italy with Me
Avia Pervia
Recipes
Index and Glossary

Highly acclaimed Mexican cuisine specialist Mely Martinez provides traditional Mexican recipes in Mexico in Your Kitchen, a cookbook that will remind you of home while simultaneously expanding your culinary repertoire.

Enjoy traditional Mexican recipes from the best-selling author of The Mexican Home Kitchen in a cookbook that will remind you of home and expand your culinary repertoire.

Mely Martínez is the go-to source for those looking for authentic Mexican cooking, and in this follow-up to her best-selling cookbook, The Mexican Home Kitchen, she shares even more favorites, including breakfasts, antojitos (street food), and breads, along with soups, main dishes, sides, salsas, desserts, and drinks. Mexico in Your Kitchen compiles over 95 traditional dishes enjoyed every day in Mexico, from those beloved all over the country to regional specialties. And now you can make these popular comfort foods for your family and friends.

Specialized for the home cook, Mexico in Your Kitchen includes a varied collection of easy-to-follow recipes filled with accessible and fresh ingredients. With an unintimidating approach to authentic Mexican cuisine, Mely includes dishes such as:

Chilaquiles
-Sopes
-Tacos al Pastor
-Birria de Res (beef birria) 
-Mole Poblano
-Coctel de Camarón (shrimp cocktail)
-Espagueti Verde (creamy poblano spaghetti)
-Veggie Tamales
-Ensalada de Nopales (cactus paddle salad)
-Queso Fundido
-Rollo de Fresa (strawberry cream roll)
-Conchas
-Bolillos
-Tepache
-and much more!

Complete with stunning photos and stories and memories from Mexico, Mexico in Your Kitchen will have you enjoying a taste of home.

About the Author:

Mely Martínez started her blog, Mexico in My Kitchen, in 2008 for her teenage son, hoping that someday he will use it to recreate the Mexican food his mom made for the family. Mely was born and raised in the city of Tampico, Tamaulipas, and started helping in the kitchen at a very young age, since she was the oldest daughter of eight children. She and her siblings spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping to grind corn for making masa and gathering firewood for the woodburning stove. At the age of twenty, Mely moved to southern Mexico, where she worked as a teacher. This job gave her the opportunity to travel to all the states in the Yucatán Peninsula, and enjoy their excellent and unique cuisine. Throughout the years, she lived in other states in Mexico, and has traveled to most of them. By now, she had moved more than twenty times! Mely enjoys cooking classic meals that are eaten every day in Mexico, and sharing them with her followers around the world. Her recipes are created from knowledge gained throughout her studies, travels, and life experiences. She lives in Dallas, Texas.

Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.

The book features more than 650 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.

Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.

About the Author:

Born in Mexico, Margarita Carrillo Arronte has dedicated more than 25 years to researching, studying, teaching and cooking Mexican cuisine. From 1996 to 2006, she was the Mexican Ministry of Agriculture’s chef and organized Mexican food festivals and gala dinners across North America, Europe and Asia. In 2010, she led a campaign to get Mexican cuisine recognized as a UNESCO cultural property. In addition to teaching Mexican Cuisine at Cucul Cultura Culinaria A.C. and the National University of Mexico, Carillo Arronte is also the leader of the Slow Food movement in Baja and runs the restaurants, Don Emiliano (San Jose del Cabo) and Casa Mexico (Mexico City). She lives in Mexico City.