French patisserie master recipes and techniques from the ferrandi school of culinary Arts

"Ferrandi, the French School of Culinary Arts in Paris--dubbed -the Harvard of gastronomy- by Le Monde newspaper--is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive b...

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مؤلف مشترك:	Ferrandi School of Culinary Arts
مؤلفون آخرون:	Nurra, Rina (المصور), Adedotun, Helen (المحرر), Abramowitz-Moreau, Carmella (المترجم), Evans, Ansley (المترجم), Walsh, Caitilin (المترجم), Doux, Rachel (المترجم)
التنسيق:	كتاب
اللغة:	English French
منشور في:	Paris Flammarion ©2017.
الطبعة:	English-language edition.
الموضوعات:	Cooking > France. Desserts > France. Pastry > France.