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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Bibliographic Details

Corporate Author:	Ferrandi School of Culinary Arts
Other Authors:	Nurra, Rina (Photographer), Adedotun, Helen (Editor), Abramowitz-Moreau, Carmella (Translator), Evans, Ansley (Translator), Walsh, Caitilin (Translator), Doux, Rachel (Translator)
Format:	Book
Language:	English French
Published:	Paris Flammarion ©2017.
Edition:	English-language edition.
Subjects:	Cooking > France. Desserts > France. Pastry > France.