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Lune
Croissants All Day, All Night
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Check link for latest rating. ( 79 ratings, 9 reviews)
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Format: Hardback
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Lune
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
The debut cookbook from Lune, a world-renowned croissant bakery in Australia.
Lune Croissanterie is one of the most talked about bakeries in the world. From rave reviews by Nigella Lawson, Yotam Ottolenghi, René Redzepi, and Rachel Khoo, to features in news outlets such as the New York Times and The Guardian, Lune has been touted as ‘the best croissant in the world’ since it opened its doors in 2012. Customers are queuing quite literally around the block from the early hours to eat Lune’s pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch, and dinner.
With step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
The book is praised for its dream-like qualities, including its elegant design and distinctive imagery. It features whimsical and inventive recipes, with the methods clearly and vividly explained.
Book Details
INFORMATION
ISBN: 9781784885168
Publisher: Hardie Grant Books (UK)
Format: Hardback
Date Published: 03 November 2022
Country: United Kingdom
Imprint: Hardie Grant Books (UK)
Illustration: Photography and Illustrations
Audience: General / adult
DIMENSIONS
Spine width: 29.0mm
Width: 232.0mm
Height: 296.0mm
Weight: 1632g
Pages: 272
About the Author
Kate Reid wasn’t always a baker – far from it, in fact. After studying Aerospace Engineering at university, she followed her lifelong passion for Formula 1 racing and became an aerodynamicist for the Williams F1 team in the UK in the mid-2000s. In 2008, though, she wanted to change direction, and returned to her native Melbourne to find her new niche – pastry. After working in the cafes and bakeries of Melbourne and a stint in Paris, she knew that she wanted to create something perennially popular, and take her skills to a new level, and so, Lune Croissanterie was born. Since opening Lune in 2012, it has amassed a cult, global following, with celebrity devotees and an Instagram following of 232k. It’s gone from a one-person show to a five-site bakery with queues around the block from dawn and The Cube, where Kate and her 120-strong team develop regularly changing recipes for everything from takeaway breakfasts to tasting menus of croissants.
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