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

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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Bibliografiske detaljer
Institution som forfatter: Ferrandi School of Culinary Arts
Andre forfattere: Nurra, Rina (Photographer), Adedotun, Helen (Editor), Abramowitz-Moreau, Carmella (Translator), Evans, Ansley (Translator), Walsh, Caitilin (Translator), Doux, Rachel (Translator)
Format: Bog
Sprog:English
French
Udgivet: Paris Flammarion ©2017.
Udgivelse:English-language edition.
Fag:
Cooking > France.
Desserts > France.
Pastry > France.