French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts - Hardcover
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Languages:EnglishPublisher:Flammarion-Pere CastorISBN-13:9782080203182ISBN-10:2080203185UPC:9782080203182Book Category:CookingBook Subcategory:Courses & Dishes, Regional & EthnicBook Topic:Desserts, Pastry, FrenchSize:11.90 x 10.10 x 2.20 inchesWeight:9.2594Product ID:SCWQ09QT54
Languages:EnglishPublisher:Flammarion-Pere CastorISBN-13:9782080203182ISBN-10:2080203185UPC:9782080203182Book Category:CookingBook Subcategory:Courses & Dishes, Regional & EthnicBook Topic:Desserts, Pastry, FrenchSize:11.90 x 10.10 x 2.20 inchesWeight:9.2594Product ID:SCWQ09QT54
École Ferrandi cooking school opened in 1920 to train culinary professionals. Internationally renowned for excellence, Ferrandi offers courses of all levels to students from France and abroad, including master classes taught by celebrated Michelin-starred chefs. Pierre Hermé, Joël Robuchon, Thierry Marx, Eric Frechon, and Michel Roth actively support the school.
Rina Nurra is a culinary photographer whose work has been published in several books and magazines.
Rina Nurra is a culinary photographer whose work has been published in several books and magazines.
Publisher: Flammarion-Pere Castor
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