Lune: Croissants All Day, All Night

Lune: Croissants All Day, All Night

$60.00 AUD $48.00 AUD

Availability: in stock at our Melbourne warehouse.

Author: Kate Reid

Format: Hardback

Number of Pages: 272


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 from Nigella Lawson, Yotam Ottolenghi, Rene Redzepi and Rachel Khoo, to features in news outlets such as 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.



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H
Heather Tyler
Secret to croissants revealed

Croissants are my favourite breakfast thing. You need patience and discipline to make them. A lot of it. Kate Reid issues a warning. But this very beautiful book is an inspiration to persist. Even if you don’t have the time and stamina, you’ll find less demanding recipes and wow - they’re so absolutely delicious. She cleverly uses day-old croissants in Persian Love Cake, Croissant Biscotti and other recipes. Brilliant! Btw Book Grocer is efficient and delivery is fast. My books arrived in pristine condition.

Description
Author: Kate Reid

Format: Hardback

Number of Pages: 272


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 from Nigella Lawson, Yotam Ottolenghi, Rene Redzepi and Rachel Khoo, to features in news outlets such as 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.