In the middle of the 20th century, Pierre Desfontaines, cousin of Louis Ernest Laduree, created the first Laduree macaron by having the genius to stick two macaron cookies together and fill them with a flavourful ganache. Ever since then, the preparation has stayed the same. Each season Laduree celebrates this little round cake that's crispy 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 festive macarons, exotic flavours for certain destinations, fashion designers, perfumes etc. This book presents each of the 80 Laduree macarons, their aromas, inspirations, trend books and of course all of the recipes to make them at home. At the end of the book there is a practical, step-by-step section to show exactly how Laduree's chefs make the cookies and the ganache fillings so you can be sure to succeed in making them too. AUTHOR: Vincent Lemains has been the Chef of Pastry Creation at Laduree since April 2011. Twice a year, following the seasons and like fashion designers do, he imagines new flavours and colours for the religieuses, the Saint-Honores, the macarons and shares them with all the customers of Laduree the world over. Antonin Bonnet is a still-life photographer. He has worked for the Grande Epicerie de Paris, Dior, Chloe, Dyptique, Bernardaud - and Laduree. SELLING POINTS: . The legendary Laduree macaron is finally unveiled: recipes for all 80 flavours from the famous brand that created the macaron . Bright, colourful packaging and add-on poster enclosed with 101 full-colour photographs of the Laduree macarons . The Laduree series has sold over 350,000 copies in 9 languages; Macarons are their most iconic product 220 colour illustrations