Wrapped in paper and carefully adjusted in a pastel box is a sweet book, replacing Ladurée's famous macarons. It's a delicious and precious art book by Philippe Andrieu, chef of Ladurée. 100 recipes of the famous Maison are revealed and edited for the sake of the general public. The best features include fraiser, the famous pink bignè, pistachio financiers and macarons, iconic pastries with juicy nuances as pastel green, acid purple and yellow. The introduction, "La Petit histoire de Ladurée", says it all: the story of a small bakery founded by Louis Ernest Ladurée in 1862 that has become an institution of French gourmandise.